Roasted Cabbage



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Roasted cabbage cooks up in under 30 minutes and is made with just 5 simple ingredients. It’s caramelized to perfection, packed with flavor and makes for the perfect side dish for just about any meal.

I LOVE cabbage, but feel like it’s such an underrated vegetable. Anyone else feel that way?! Maybe the lack of color makes people think of a bland, nutrient-less vegetable. But cabbage is quite the opposite. It’s a serious nutrition powerhouse as it’s low in calories and packed with tons of vitamins, minerals and antioxidants. And since it has a neutral flavor it really takes on the flavors of the dish you’re making.

I love eating cabbage both raw and cooked, but roasted cabbage is definitely one of my favorite ways to enjoy this veggie! Roasting the cabbage causes the edges to caramelize and brings out its natural sweetness.

Roasted cabbage on a plate with a fork.

Why You’ll Love This Recipe

  • It’s super easy to make. All you need are 5 simple ingredients!
  • Roasting caramelizes the cabbage, bringing out its natural sweetness. It’s so good!
  • It’s a versatile dish that can be customized to your liking.
  • It’s a healthy side dish that’s low in calories and high in nutrients.
Roasted cabbage on a baking pan.

Cabbage Health Benefits

Did you know that cabbage is a cruciferous vegetable, like broccoli and cauliflower? It has a neutral flavor (in my opinion) and is packed with nutrients! Here are just a few reasons why you’ll love incorporating this veggie into your diet (source):

  1. Packed with vitamins and minerals, like Vitamin C, K, and B6, as well as potassium and manganese.
  2. Great for your digestion, thanks to its high fiber content.
  3. Can help to reduce inflammation in the body, which may lower the risk of chronic diseases like heart disease and cancer.
  4. A low-calorie option that’s high in fiber, making it a great option for weight loss.
  5. Because cabbage is a good source of vitamin C it helps to produce collagen, keeping skin looking youthful.
Ingredients measured out to make Roasted Cabbage: green cabbage, olive oil, pepper, sea salt and garlic.

Ingredients Needed

  • green cabbage – the star of the show here! I went with green cabbage, but feel free to use purple cabbage if that’s what you have on hand. After washing your cabbage, chop it into 1 1/2-inch chunks for roasting.
  • olive oil – allows the seasonings to adhere together and keeps the cabbage from sticking to the baking sheet. Avocado oil works great too!
  • seasonings – sea salt, black pepper and garlic powder are a simple, yet perfect combination for a tasty roasted cabbage.
Collage of six photos showing how to make Roasted Cabbage: cutting the cabbage, whisking olive oil with spices, rubbing the oil mixture on the cabbage and then roasting.

How to Make

Preheat oven to 400°F and line a baking tray with parchment paper. Cut the stem off the cabbage and cut it into 1” thick slices. Place cabbage slices onto prepared baking tray.

Whisk together oil, garlic powder, salt and pepper in a small bowl. Drizzle half of the mixture over the cabbage. Rub the seasoning mixture into the cabbage with fingers or a brush. Then flip cabbage over and repeat on the other side.

Place pan in the preheated oven and roast for 25 minutes, or until cabbage has softened and starts to brown on the edges. No need to flip the cabbage while it’s roasting!

Roasted cabbage on a baking pan.

Flavor Variations

There are endless ways to customize this roasted cabbage! Here are a few ideas:

  • Lemon and herb: Add some lemon juice, lemon zest and 1 tablespoon of chopped fresh herbs (such as rosemary, parsley or thyme) to the olive oil before coating the cabbage.
  • Spicy: Add a pinch of red pepper flakes or cayenne pepper to the olive oil mixture for a spicy variation!
  • Sweet and savory: Mix in some honey or maple syrup to the olive oil and then add 1 teaspoon of smoked paprika or ground cumin to the seasoning.
  • Asian-inspired: Make an asian-inspired mixture by swapping the olive oil with sesame oil and adding 1 tablespoon of soy sauce and 1 teaspoon of grated ginger to the mixture.
  • Cheesy: Once the cabbage is done roasting or only has a few minutes left sprinkle it with freshly grated parmesan cheese. The parmesan will crisp up and be so delicious!
Roasted cabbage pulled apart with a fork.

How to Serve Roasted Cabbage

How to Store Leftovers

I recommend storing any leftovers in the fridge in an airtight container for 4-5 days. You can easily reheat the cabbage in the toaster oven, convection oven or air fryer!

Roasted cabbage on a serving platter.

Roasted Cabbage FAQ’s

Is roasted cabbage healthy?

Roasted cabbage is a healthy option! It’s packed with nutrients, specifically vitamin K, vitamin C and folate. It’s also high in fiber and antioxidants.

How do you cut cabbage for roasting?

To cut cabbage for roasting, first, remove the outer leaves and wash the cabbage. Cut the cabbage in half and then cut each half into 1” thick slices.

Does cooking destroy nutrients in cabbage? 

Some vitamins and minerals can be lost during the cooking process, but cooking can also make some nutrients more available and easier to digest. For example, cooking cabbage can increase the availability of certain antioxidants.

Is cabbage healthier cooked or raw?  

Both cooked and raw cabbage have their own unique nutritional benefits. Raw cabbage is a great source of vitamin C and eating it raw preserves this vitamin. However, cooking cabbage can make certain nutrients more available, such as beta-carotene and lutein, and it can also make it easier to digest for some people. Both options are great! It just depends on what nutritional benefits you are looking for.

More Cabbage Recipes

More Roasted Veggies to Try

Be sure to check out all of the cabbage recipes as well as the full collection of side dishes here on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.88 from 8 votes

Roasted Cabbage

Roasted cabbage cooks up in under 30 minutes and is made with just 5 simple ingredients. It's caramelized to perfection, packed with flavor and makes for the perfect side dish for just about any meal.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6


  • 1 small head green cabbage
  • 2 Tablespoons olive oil
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper


  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Cut the stem off cabbage and then cut cabbage into 1” thick slices. Place cabbage slices onto prepared baking tray.
    Cutting a cabbage into 1 inch thick slices.
  • Whisk together oil, garlic powder, salt and pepper. Drizzle half of the mixture over cabbage. Rub mixture into cabbage with fingers. Flip cabbage over and repeat on the other side.
    Whisking together seasoning.
  • Place pan in the preheated oven and roast for 25 minutes, or until cabbage starts to brown on the edges and is tender. Serve immediately!
    Roasted cabbage on a baking pan.


Serving: 1/6 recipe | Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 269mg | Fiber: 4g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: Roasted Cabbage
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating


  1. 4 stars
    I made this for lunch today & it was great! The only thing is 30 minutes at 400 degrees was too much, going forward I will do 375 degrees & just keep an eye on it

    1. Thank you for sharing your feedback, Emma. Glad you enjoyed this recipe. I really appreciate you coming back and sharing your review + star rating!