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 considering that not everyone likes their food spicy. 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 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 thoroughly with paper towels to ensure it roasts rather than steams.
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 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
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.
- 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.
- 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.
- 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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Disclaimers
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!