Roasted Cabbage

These roasted cabbage wedges are crispy and flavorful. Roasting this vegetable is a game-changer, convincing even the most reluctant picky eaters that it’s, in fact, worth a try!

High-heat roasting transforms many vegetables. Roasted Brussels sprouts are another good example, and so are roasted green beans (though personally, I love them simply boiled!).

It’s difficult to believe that a cheap vegetable like cabbage can taste so good. This roasted cabbage recipe is certainly a pleasant surprise to anyone who dislikes this veggie. But this shouldn’t really come as a surprise, since roasting truly is a wonderful way of cooking vegetables.

Roasting completely transforms this vegetable

I happen to like cabbage very much. I think it’s always delicious, even when very simply prepared. Steamed cabbage with butter and garlic is one of my favorite side dishes.

But roasting certainly elevates this nutritious vegetable into a whole new level. The Picky Eater, who pretty much despises all vegetables, declared it as “amazing” and asked for seconds. I nearly fainted.

The ingredients you’ll need

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. I’m actually pretty sure you can make the exact same recipe with red cabbage, but I never tried it.

Olive oil. This is my favorite oil to cook with. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead (but it won’t be as tasty!)

Kosher salt. If using fine salt, you should be using less of it, or the dish could end up too salty.

Spices: I like to use garlic powder and red pepper flakes. I actually prefer garlic powder to fresh minced garlic, because it coats the cabbage more evenly.

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.

How to roast a cabbage

Although it’s not exactly a quick recipe – it takes about 40 minutes from start to finish – it is actually very easy. The detailed instructions are included in the recipe card below. Here are the basic steps:

Cut the cabbage into wedges, as shown in the video. Don’t try to remove the core – it’s delicious when roasted, and if you try to remove it, the wedges will fall apart.

Spray the wedges with olive oil and sprinkle them with spices.

Roast at 400°F until tender and browned, 25-30 minutes.

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.

What main dishes go with roasted cabbage?

Anything goes! 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 that I can cook in the same oven. So I often serve it with one of the following:

• Baked shrimp
• Buffalo chicken
• Chicken meatballs or keto meatballs
• Beef tenderloin roast
• Spicy chicken drumsticks

What about leftovers?

You can keep leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power. They are also good 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.

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