If you’re looking for a simple yet incredibly healthy side side, look no further, because this Roasted Cabbage is about to become your new go-to favorite.
This recipe is so simple as it roasts in the oven with minimal cleanup. The edges of the cabbage turn crispy and caramelized, while the centers become tender and buttery. Plus, it’s packed with fiber, vitamins, and antioxidants, making it a deliciously healthy choice for any meal.
Whether you’re serving it alongside a hearty main dish or enjoying it on its own with a squeeze of lemon, roasted cabbage proves that simple really is best.
What You’ll Love About Roasted Cabbage
- Incredibly Easy: Just slice, season, and roast. Plus, having the baking sheet lined with parchment paper makes it easy for clean up.
- Nutrient-Packed: Cabbage is loaded with fiber, Vitamin C, and anti-inflammatory compounds.
- Naturally Plant-Based: A great side dish that pairs well with any dietary needs. Roasted cabbage is perfect for vegan, gluten-free, and Whole30-friendly meals.
What You Need to Make Roasted Cabbage
- Green cabbage: Look for a firm, heavy head with tightly packed leaves.
- Extra-virgin olive oil: Helps create those golden, crispy edges.
- Kosher salt and freshly ground black pepper: Essential for bringing out the cabbage’s natural sweetness.
(See the printable recipe card below for exact measurements.)
How To Make Roasted Cabbage In The Oven
- Preheat the oven: Set your oven to 425°F and line a large baking sheet with parchment paper. Don’t use aluminum foil.
- Slice the cabbage: Remove any tough or wilted outer leaves. Slice the cabbage into thick rounds or wedges, about ¾-inch thick, keeping the core intact so they hold their shape.
- Season: Brush both sides of each slice with olive oil. Sprinkle generously with salt and pepper.
- Roast: Arrange the slices in a single layer without overlapping. Roast for 20–25 minutes, flipping halfway through, until the cabbage is deeply golden at the edges and tender in the center.
- Serve and enjoy: Enjoy warm from the oven, finished with a drizzle of lemon juice, a spoonful of tahini, or a sprinkle of cheese if you like.
Tips & Variations
- Choose the Right Cabbage: A fresh, firm head of cabbage will roast more evenly. Peel off any loose or wilted leaves before roasting.
- Try Red Cabbage: Red cabbage also roasts beautifully and adds vibrant color to your plate.
- Flavor Add-Ons: Experiment with garlic powder, smoked paprika, cumin, or nutritional yeast to give an added book of flavor.
- Make It a Meal: Serve roasted cabbage alongside baked salmon, grilled chicken, or a warm grain bowl for a balanced meal.
Print
Description
Roasted cabbage is a simple, healthy side dish with caramelized edges and a tender center. Naturally gluten-free and packed with fiber, it’s delicious on its own or finished with lemon, tahini, or Parmesan.
- Heat the oven: Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper for easier cleanup.
- Prepare the cabbage: Remove any tough or damaged outer leaves from the cabbage. Slice the cabbage into ¾-inch-thick rounds or wedges, keeping the core intact so the pieces hold together. Arrange them in a single layer on the prepared sheet.
- Season generously: Brush both sides of the cabbage slices with olive oil and season with salt and pepper.
- Roast until golden: Roast the cabbage for 20 to 25 minutes, flipping halfway through, until the edges are deeply golden and the centers are tender.
- Serve warm: Enjoy roasted cabbage as a simple side dish, topped with a squeeze of lemon juice, a drizzle of tahini, or a sprinkle of Parmesan, if you like.
Notes
Storage: Roasted cabbage is best enjoyed fresh. Leftover cabbage can be stored in a airtight container for up to 3 days.
