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
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
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.
Remove the outer leaves, cut the cabbage into wedges, and rinse them under running water. This will help get rid of any insects hiding inside the cabbage.
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 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:
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
👩🏻🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Perfectly Roasted Cabbage
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.
Add Your Own Notes
Nutrition per Serving
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
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. 
Naomi
Absolutely wonderful. Added to the weekly rotation!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Naomi! Thank you for leaving a comment.
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.
Vered DeLeeuw
I'm so glad you and your wife enjoyed this recipe, Jason! Thank you for leaving a comment.
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.
Vered DeLeeuw
I'm so glad you like this recipe, Molly! Thank you for leaving a comment.
Alexander
Who knew cabbage could taste so good! I added a teaspoon of onion powder.
Vered DeLeeuw
Onion powder sounds like a great addition, Alexander!
Jeremy B
Such a surprise! I roasted the cabbage until it was caramelized. Very tasty - way more than I expected.
Vered DeLeeuw
Glad you enjoyed it, Jeremy!