Roasted cabbage is surprisingly delicious. The cabbage completely transforms in the oven, becoming browned, savory, and intensely flavorful.
If you've never made roasted cabbage, you're in for a pleasant surprise. Coated in olive oil and simply seasoned, the cabbage becomes beautifully caramelized in the oven, turning from a crunchy, slightly bitter vegetable into a true delicacy that you can't stop eating! It's also incredibly easy to make and ready in 40 minutes.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Green cabbage. You can use red cabbage if you wish. It works just as well as green.
- Olive oil. This is my favorite oil to cook with. I use it to coat the cabbage before placing it in the oven.
- 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
- Other spices you can use include onion powder and dried thyme. You can add ½ teaspoon of each. I especially enjoy the thyme in this recipe.
- Instead of spraying the cabbage wedges with olive oil, you can brush them with melted butter.
- Try sprinkling grated parmesan on the cabbage 10 minutes before it's done. My husband is a huge fan of this version!
- As mentioned above, you can make this recipe with red cabbage, as shown in the photo below.
Instructions
This easy recipe takes about 40 minutes from start to finish. The detailed instructions are included in the recipe card below. Here are the basic steps:
Cut the cabbage into wedges.
Place the cabbage slices on a baking sheet. Spray them with olive oil and sprinkle them with spices.
Roast the cabbage in a preheated 400°F oven until tender and browned, 25-30 minutes. Serve immediately.
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. ABSOLUTELY AMAZING! Super easy to make and incredibly delicious! Everyone in my house loved it.
Paulette Glasser
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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. ABSOLUTELY AMAZING! Super easy to make and incredibly delicious! Everyone in my house loved it.Recipe Tips
- Don't try to remove the cabbage's core - it's delicious when roasted, and the wedges will fall apart without it.
- When you lift the cabbage slices from the pan, some of them will fall apart. 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 flakes, 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
Yes. You can use avocado oil if you prefer an oil with a high smoke point. It's not as flavorful as olive oil, but it works in this recipe.
Remove the outer leaves, cut the cabbage into wedges, rinse them under cool water, and dry them.
Yes. Even though we remove the outer layer, we should still wash the cabbage before cooking to eliminate insects. Some people like to soak the cabbage in salted water for a few minutes. I don't - I simply rinse it.
After washing, dry it well with paper towels to make sure it roasts rather than steams.
Yes. You can keep the leftovers in an airtight container in the fridge 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. I also like to snack on them cold, like antipasti.
Serving Suggestions
Anything goes with roasted cabbage! It's a truly versatile side dish. But since I bake the cabbage in a 400°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
- Pork meatballs, as shown in the photo below:
Recipe Card
Roasted Cabbage with Olive Oil and Garlic
Video
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, including Morton kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
Instructions
- Preheat the 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.
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 flakes. 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 an airtight container in the fridge 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. I also like to snack on them cold - just like antipasti.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Leslie S says
Excellent without losing any water soluble vitamins that usually happens when cabbage is boiled. Fabulous flavor, too. I'll be freezing most of mine in freezer meals. Important to not overcook cabbage for that. Thanks for the recipe!!
Vered DeLeeuw says
Glad you liked it, Leslie! Thank you for the detailed review. I appreciate it.
ARTHUR BRANDS says
I used your recipe to roast a small cabbage, sprinkled with coriander, cardamom, a local grocers no-salt mix (powdered and/or dried onion, garlic, carrots, black and red pepper, lemon and orange peel, thyme), with cajun sausage nestled between. 1/2 hr for cabbage, another 15 minutes for the sausage with boiled and buttered potato quarters. I then broiled some carrots, served myself a lovely dinner! Thanks!
Vered DeLeeuw says
You're very welcome, Arthur! Your meal sounds amazing.
ronetc says
Sounds great . . . but what is the purpose of rinsing the cut cabbage wedges? Inside of cabbage is surely clean . . . and it would seem water would interfere with the olive oil coating.
Vered DeLeeuw says
I wash the wedges to remove small insects. I then dry the wedges with paper towels. It's OK to skip washing if you're not concerned about insects and as long as you remove the outer leaves.
kathy kocurek says
Delicious!!! Everyone loved it! Thanks
Vered DeLeeuw says
Glad you liked it, kathy! Thank you for the comment.
VA says
THIS LOOKS GREAT. DO YOU THINK IT COULD BE GRILLED INSTEAD OF ROASTED? I JUST NOW FOUND YOUR SITE AND SUBSCRIBED; LOOKING FORWARD TO ALL OF YOUR FOOD IDEAS AND RECIPES. THANKS!
Vered DeLeeuw says
Hi! I only tested this recipe in the oven. Thanks for subscribing!