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 worth a try!
Cabbage is delicious when simply prepared. Steamed cabbage with butter and garlic is one of my favorite side dishes.
But roasting elevates it 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.
Jump to:
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Green cabbage. You can use red cabbage if you wish.
- 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 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. It's just as good as green.
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 them at 400°F until tender and browned, 25-30 minutes. Serve immediately.
Expert 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, 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
It's a matter of personal taste, but I love baking it in the oven. However, buttered steamed cabbage is excellent, too, and so is this Asian-style cabbage stir-fry.
Remove the outer leaves, cut the cabbage into wedges, rinse them under cool water, and dry them.Â
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 ensure it roasts rather than steams.
Serving Suggestions
Anything goes with roasted cabbage! It's such a 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:
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
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Roasted Cabbage Recipe
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.Â
- 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.Â
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
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.
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. 
VA
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
Hi! I only tested this recipe in the oven. Thanks for subscribing!