Roasted cabbage is surprisingly delicious. The cabbage transforms in the oven, becoming browned, savory, and 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 and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Cabbage: I typically use green cabbage.
- Olive oil: I use it to coat the cabbage before placing it in the oven. You can use avocado oil if you prefer an oil with a higher smoke point (but it won't be as flavorful).
- To season: Kosher salt, garlic powder, and red pepper flakes. I use quite a bit of red pepper flakes, but I wrote this recipe with the understanding that not everyone likes spicy food. You can simply omit the red pepper if you wish.
- Sometimes, I sprinkle ¼ cup of grated Parmesan on the cabbage 10 minutes before it's done.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the cabbage into slices. Arrange the 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
Read more comments
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.
- Even after removing the outer layer, we should still wash the cabbage before cooking to remove any 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 thoroughly with paper towels to ensure it roasts rather than steams.
- If your cabbage is medium or small, you can skip halving it and simply slice it into rounds, as shown in the photo below.
Recipe FAQs
Yes! It works just as well as green cabbage, as shown in the image below. And it has such a pretty color when roasted. 
Yes, but I prefer garlic powder because it coats the cabbage more evenly.
Yes, absolutely. I use a spray for convenience, and I use one whose only ingredient is olive oil. But you can drizzle the cabbage with olive oil if you prefer. You can also use melted butter.
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
Since I roast the cabbage at 400°F, I like to serve it with main dishes that 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:
It also pairs beautifully with hot dogs for game day, as shown in the image below (the same idea as kraut but sweet and caramelized rather than sour). Those are the slices that fell apart as I lifted the cabbage wedges from the pan, by the way. Totally delicious!
Recipe Card
Simple Roasted Cabbage Recipe
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.Olive oil spray
- Remove the cabbage's damaged outer leaves. Cut it in half and then into wedges. Leave the core in - there's no need to remove it. If you do, the wedges will fall apart.1 green cabbage
- 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.1 teaspoon Diamond Crystal kosher salt, 1 teaspoon garlic powder, ½ teaspoon red pepper flakes
- Roast the cabbage until golden brown and fork-tender, 25-30 minutes. Serve immediately.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- 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.
- I use an olive oil spray for convenience, and I use one whose only ingredient is olive oil. But you can drizzle the cabbage with olive oil if you prefer.
- 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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Yvonne says
Hi, was wondering how it will turn out if I cook it in a roaster pan instead of the oven.
Vered DeLeeuw says
Hi Yvonne,
If you're using an electric roaster oven, the cabbage won't roast quite the same way. These appliances trap moisture, so the cabbage will turn softer and more steamed, with less browning and fewer crispy edges. For best results, leave the lid off, keep the cabbage in a single layer, and start checking for doneness 15 minutes earlier than the recipe time. Expect a tender texture rather than a deeply roasted one.
~ Nona says
This recipe is the near-definition of "Wonderful". I even forgot to use the garlic powder and it was still wonderful.
I plan to roast cabbage again tomorrow or the day after (I can hardly wait!) because your recipe is so delicious. What's more, it's EASY. The hardest part is making sure that I've patted the cabbage completely dry before cooking.
For health reasons, I'm trying to eat more cruciferous vegetables which, until I met your blog, were mostly "meh". Next on my soon-to-make menu is your roasted broccoli recipe. I've never made anything from your collection that didn't please (at the worst) or delight. This cabbage, btw, delighted.
FWIW, the two best cooks I know are likewise lawyers. When I'm invited for dinner, I practically dance all the way to their respective homes. Is there something in case law that the rest of us who like to eat should know about?
Vered DeLeeuw says
Haha thank you so much, Nona! I don't know if it's practicing law - I suspect that many of us are creative creatures trapped in an analytical profession, so cooking becomes a creative outlet. xoxo
Sarah says
Great and easy recipe! I’ve made it twice this week. It’s definitely a keeper.
Vered DeLeeuw says
Making it twice in one week is the best compliment! Thank you so much, Sarah!