Roasted Cabbage
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This roasted cabbage is caramelized on the edges, tender in the center and made with just a handful of simple ingredients. It’s an easy, flavorful side dish that goes with just about anything.
I love cabbage, but feel like it’s such an under appreciated vegetable. Anyone else feel that way?!
If you’ve tried recipes like my cabbage soup or unstuffed cabbage rolls, you already know how yummy it can be, but roasting cabbage completely changes it. Just like with roasted sweet potatoes, the edges get caramelized, the flavor becomes slightly sweet and it turns into a simple side dish that’s honestly so good.
If you’ve never tried roasted cabbage before, this is a great place to start. It’s easy, affordable and goes with just about any meal.
Table of Contents
Why I Love This Roasted Cabbage
- The texture is so good: The edges get perfectly caramelized while the center stays tender. It completely changes how cabbage tastes.
- It’s ridiculously easy: Just a few ingredients, a quick toss and into the oven. If you’ve made my roasted broccoli or roasted carrots before, it’s the same simple process.
- It’s budget-friendly: Cabbage is one of the most affordable veggies and you get a ton of servings out of one head.
- It goes with everything: I make this as an easy side for weeknight dinners and it works with just about any protein.
“I didn’t expect to love cabbage this much, but this recipe totally changed my mind. The edges get so caramelized and it’s such an easy side for weeknights!”
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.
- 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.
Flavor Variations
One of the best things about roasted cabbage is how easy it is to switch up the flavor depending on what you’re in the mood for. Here are a few simple ideas:
- Cheesy: Sprinkle freshly grated parmesan over the cabbage during the last few minutes of roasting so it gets melty and slightly crispy.
- Lemon herb: Add lemon juice, lemon zest and fresh herbs like parsley or thyme to the oil before roasting for a bright, fresh flavor.
- Spicy: Toss in a pinch of red pepper flakes or cayenne for a little heat.
- Sweet and savory: Add a drizzle of maple syrup or honey with a pinch of smoked paprika or cumin for a deeper flavor.
- Asian-inspired: Swap olive oil for sesame oil and add a splash of soy sauce and fresh ginger for a savory twist.
How to Make Roasted Cabbage
Step 1: Preheat oven to 400°F. Cut the stem off the cabbage and cut it into 1” thick slices.
Step 2: Whisk together oil, garlic powder, salt and pepper in a small bowl.
Step 3: 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.
Step 4: Place pan in the preheated oven and roast for 25 minutes. No need to flip the cabbage while it’s roasting!
Tips for Success
- Cut thick slices so they hold together: If you slice the cabbage too thin, it can fall apart and burn. I like keeping the pieces a little thicker so the edges caramelize while the center stays tender.
- Don’t overcrowd the pan: Give the cabbage some space on the baking sheet so it roasts instead of steams. This is key for getting those golden, crispy edges.
- Use enough oil: Cabbage absorbs oil as it roasts, so make sure each piece is well coated. This helps with both flavor and caramelization.
How to Serve
This roasted cabbage is one of those sides that goes with just about anything, which is why I make it all the time.
- As a side dish: Serve this roasted cabbage as a side with your favorite protein. Some of my faves include apple cider vinegar chicken, air fryer chicken breast, crispy baked tofu or blackened salmon.
- In a salad: I love adding warm (or cold) veggies to my salads! Add this roasted cabbage to your favorite salad or try this roasted vegetable salad.
- In a grain bowl: Roasted veggies are a delicious addition to grain bowls! Here are some ideas: buddha bowl or falafel bowls.
- In a sandwich: Add roasted cabbage as a topping to your sandwiches or burgers. Some ideas: spinach and feta turkey burger, black bean burger, tempeh veggie burger or cilantro lime chicken burger.
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!
Frequently Asked Questions
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. (Source)
This usually happens if the pan is overcrowded or the oven temperature is too low. Make sure the cabbage has space and roast at a high heat so it caramelizes instead of steaming.
No, it’s not necessary for this recipe. The bottom will caramelize nicely without flipping.
Yes! Red cabbage works just as well and adds a nice pop of color, though it may take slightly longer to soften.
More Cabbage Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Roasted Cabbage
Ingredients
- 1 small head green cabbage
- 2 Tablespoons olive oil
- 1 ½ teaspoons garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- 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.1 small head green cabbage
- 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.2 Tablespoons olive oil, 1 ½ teaspoons garlic powder, 1 teaspoon sea salt, ½ teaspoon ground black pepper
- 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!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat in the oven or air fryer for best texture.
- Cut size matters: Thicker slices hold their shape better and give you that perfect balance of tender centers and caramelized edges.
- Add toppings after roasting: If you’re adding things like parmesan, lemon juice or fresh herbs, wait until the cabbage is done roasting for the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I didn’t expect to love cabbage this much, but this recipe totally changed my mind. The edges get so caramelized and it’s such an easy side for weeknights!
So glad you enjoyed this recipe, Erin! Thanks for coming back to leave a review. I so appreciate it!
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
Thank you for sharing your feedback, Emma. Glad you enjoyed this recipe. I really appreciate you coming back and sharing your review + star rating!
Thanks. I roast all other veggies but never thought to roast slices of cabbage. Great idea. Will try this.
Hope you enjoy this recipe!