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Roasted cabbage is crispy and flavorful. It's so 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!
I like cabbage. I think it's delicious even when very 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 it "amazing" and asked for seconds. I nearly fainted.
Jump to:
- Ingredients
- Variations
- Roasted Cabbage Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Cabbage Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
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.
Place the wedges on a baking sheet. Spray them with olive oil and sprinkle them with spices.
Roast at 400°F until tender and browned, 25-30 minutes.
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
- Chicken meatballs
- 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.
More Cabbage Recipes
- Cabbage Pancakes
- Cabbage Stir-Fry
- Steamed Cabbage
- Cabbage Casserole
Recipe Card
4.98 from 668 votes
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Perfectly Roasted Cabbage
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 large green cabbage (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, as you can see in the video below. 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.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 109kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Sodium: 316mg | Fiber: 5g
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More Vegetable Recipes
- Roasted Eggplant
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- Green Beans with Bacon
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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.
Reader Interactions
Comments
Paulette Glasser
Found a perfect cabbage while grocery shopping this week, so I bought it. I had no idea what I was going to do with it, until this recipe popped up (I Googled, looking for ideas).
I prepared it exactly as written (minus the Parmesan, as I didn't have any in the house)...
ABSOLUTELY AMAZING!!!! Super easy to make and incredibly delicious! Everyone in my house loved it!Reply
Vered DeLeeuw
Yay! I'm so glad this recipe was such a success, Paulette! Many thanks for taking the time to leave a comment.
Reply
Gary C
Really enjoyed this. Nice and super easy!Thanks.
Gary
Reply
Vered DeLeeuw
Glad you enjoyed it, Gary! Thank you for leaving a comment.
Reply
Marc McFarland
An absolute game-changer. Always liked cabbage, but roasting it elevates it to one of my all-time faves. Great with red/purple cabbage, too!Reply
Vered DeLeeuw
Yay! I'm so glad you enjoyed this recipe, Marc! Thank you for taking the time to leave a comment.
Reply
Annmarie M
Thanks for this great recipe! I left out the red pepper and garlic powder because I prefer a simpler taste and it still came out delicious! My favorite roasted veggie is still roasted cauliflower prepared extremely similar to this recipe. If you haven’t tried that yet, you must!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Annmarie! I, too, love roasted cauliflower. 🙂
Reply
Jason
My wife and I decided to roast the cabbage with onions. It worked and was really good. Made lots of leftovers too, and they are excellent.Reply
Vered DeLeeuw
I'm so glad you and your wife enjoyed this recipe, Jason! Thank you for leaving a comment.
Reply
Molly
This has become my favorite side dish. I make it at least once a week!
I made it with purple cabbage and it was great too.Reply
Vered DeLeeuw
I'm so glad you like this recipe, Molly! Thank you for leaving a comment.
Reply
