Perfectly Roasted Cabbage

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Last updated: Mar 3, 2024 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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Roasted cabbage is crispy and flavorful. It's easy to make and ready in just 40 minutes.

Roasting this vegetable is a game-changer, convincing even the most reluctant picky eaters that it's, in fact, worth a try!

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I like cabbage. I think it's delicious when simply prepared. Steamed cabbage with butter and garlic is one of my favorite side dishes.

But roasting elevates this vegetable to a whole new level. The Picky Eater, who objects to all vegetables, declared this roasted cabbage "amazing" and asked for seconds. I nearly fainted.

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Ingredients
Variations
Roasted Cabbage Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Cabbage Recipes
Foodie Newsletter
Recipe Card
Reviews

Ingredients

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You'll only need a few simple ingredients to make roasted cabbage. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Green cabbage. You can use purple cabbage if you wish.
Olive oil. This is my favorite oil to cook with. If you prefer an oil with a higher smoke point, you can use avocado oil instead, but it won't be as tasty. Note that if using high-quality extra-virgin olive oil, its smoke point is less of an issue.
To season: Kosher salt, garlic powder, and red pepper flakes. I prefer garlic powder to fresh minced garlic because it coats the cabbage more evenly.

Variations

As mentioned above, you can make this recipe with purple cabbage.
Other spices you can add include onion powder and dried thyme. You can add ½ teaspoon of each. I especially enjoy thyme in this recipe.
Instead of spraying the wedges with olive oil, you can brush them with melted butter.
Try sprinkling dry-grated parmesan on the cabbage 10 minutes before it's done. My husband is a huge fan of this version!
Sometimes, I sprinkle the cooked cabbage with bacon bits.

Roasted Cabbage Instructions

Although this recipe is not exactly quick - it takes about 40 minutes from start to finish - it's very easy. The detailed instructions are included in the recipe card below. Here are the basic steps:

Cut the cabbage into wedges. Don't try to remove the core - it's delicious when roasted, and the wedges will fall apart if you try to remove it.

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Place the cabbage wedges on a baking sheet. Spray them with olive oil and sprinkle them with spices.

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Roast them at 400°F until tender and browned, 25-30 minutes.

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Expert Tips

When you lift the baked cabbage slices from the pan, they will somewhat fall apart on you. That's totally expected, so don't let that distress you. They will, for the most part, keep their pretty shape.
I like this dish spicy, so I use quite a bit of red pepper, as shown in the video below. But I wrote this recipe considering that not everyone likes their food spicy. In any event, you can simply omit the red pepper if you wish.

Recipe FAQs

What's the best way to cook cabbage?

It's a matter of personal taste, but I love baking it in the oven. Buttered steamed cabbage is excellent, too, and so is this Asian-style cabbage stir-fry.

How do I prep cabbage for cooking?

Remove the outer leaves, cut thecabbageinto wedges, and rinse them under running water.This will help get rid of any insects hiding inside the cabbage.

How long should I bake cabbage in the oven?

Bake it for 30 minutes in a 400°F oven until it's golden brown and fork-tender.

Serving Suggestions

Anything goes with roasted cabbage! It's such a versatile side dish. But since I bake the cabbage in a400°F oven, I like to serve it with main dishes I can cook in the same oven. So, I often serve it with one of the following:

Baked shrimp
Buffalo Chicken
Keto meatballs
Beef tenderloin roast
Spicy chicken drumsticks

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave at 50% power.

They are also good when served cold! Sometimes, I shred them and add them cold to a salad the next day. Other times, I simply snack on them cold, like antipasti.

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More Cabbage Recipes

Cabbage Pancakes
Cabbage Stir-Fry
Steamed Cabbage
Cabbage Casserole

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Recipe Card

4.98 from 672 votes

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This roasted cabbage is so flavorful! Roasting this vegetable is a game-changer, convincing even picky eaters that it's worth a try.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Side Dish

Cuisine: American

Servings: 4 servings

Calories: 109kcal

Author: Vered DeLeeuw

Ingredients

▢ Olive oil spray
▢ 1 green cabbage large - 2 pounds before trimming
▢ 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
▢ 1 teaspoon garlic powder
▢ ½ teaspoon red pepper flakes

Instructions

Preheat your oven to 400°F. Line a rimmed baking sheet with foil and generously spray it with olive oil.
Remove the cabbage’s damaged outer leaves. Cut it in half and then into wedges. Leave the core in - there's no need to cut it out. If you do, the wedges will fall apart.
Rinse the cabbage wedges, then carefully dry them using paper towels. Place the wedges in a single layer on the prepared baking sheet.
Generously spray the cabbage with olive oil. Season it with kosher salt, garlic powder, and red pepper flakes.
Roast the cabbage until golden brown and fork-tender, 25-30 minutes. Serve immediately.

Video

Notes

Note that when you lift the baked cabbage slices from the pan, they will somewhat fall apart on you. That's totally expected, so don't let that distress you. They will, for the most part, keep their pretty shape.
I like this dish spicy, so I use quite a bit of red pepper. But I wrote this recipe keeping in mind that not everyone likes their food spicy. In any event, you can simply omit the red pepper if you wish.
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave at 50% power. They are also good when served cold! Sometimes, I shred them and add them cold to a salad the next day. Other times, I simply snack on them cold - kind of like antipasti.

Nutrition per Serving

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Disclaimers

Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

About the Author

Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

Perfectly Roasted Cabbage - Healthy Recipes Blog (2024)

Ingredients

Variations

Roasted Cabbage Instructions

Expert Tips

Recipe FAQs

Serving Suggestions

Storing Leftovers

More Cabbage Recipes

Foodie Newsletter

Recipe Card