This easy recipe for roasted cabbage is delicious. As the cabbage roasts in the oven, it browns, turns tender, and becomes sweet. Cabbage may sound boring, but this is one of our favorite side dishes.
Watch the Video
Roasting is such a fantastic way to cook cabbage. We already love sautéing cabbage turning it into kimchi, but now we are hooked on roasting it. If you have never roasted cabbage before, you need to start. As the cabbage roasts in the oven, it caramelizes, turns tender, and becomes sweet. It’s fantastic.
Our roasted cabbage recipe keeps the cabbage simple with oil, salt, and pepper. But, you can always add spices, seasoning blends, or fresh herbs.
Key Ingredients
- Cabbage: White (or green) cabbage is my favorite for this recipe, but other cabbage varieties will work. More tender cabbage, like Napa cabbage, might need less roasting time, so check on it as it roasts to see how it progresses.
- Oil: I use avocado oil, which is pretty neutral in flavor and works fine at higher oven temperatures (like in this recipe).
- Salt and pepper: In our photos and video, I keep the cabbage simple with salt and pepper, and I have to tell you, it’s delicious this way! That’s not to say you couldn’t add your favorite spice blend. I love this Cajun seasoning.
- Lemon: I squeeze over a little fresh lemon juice just before serving. It adds fresh flavor and brightens everything up a little.
How to Roast Cabbage
You can roast cabbage in various shapes, like steaks or wedges, but we love slicing it. After it has roasted, the cabbage looks like ribbons.
First, I remove tattered or bruised outer leaves and cut the cabbage into quarters. This exposes the core, which is a bit tough, so I cut it out. Finally, I slice the cabbage quarters into strips about 1/2 inch thick, which makes those pretty pasta-like ribbons in our photos.
Making this roasted cabbage recipe could not be simpler. First, toss sliced cabbage with some fat, salt, and pepper. Then roast in a hot oven until the cabbage is browned, wilted, and sweet.
What to Serve with Roasted Cabbage
Roasted cabbage is a versatile side dish! I love it with steak, juicy pork chops, chicken breasts, and ginger garlic marinated shrimp.
It’s also wonderful next to other sides like roasted carrots, roasted potatoes (roast at the same temperature), sautéed green beans, and a simple salad.
More Cabbage Recipes
Quick Easy Roasted Cabbage
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This easy roasted cabbage recipe is delicious. As the cabbage roasts in the oven, it browns turns tender and becomes sweet. Cabbage may sound boring, but this is one of our favorite side dishes. White cabbage is our favorite for this recipe, but other cabbage varieties will work (roast times may vary).
Serves 4 to 6
Watch Us Make the Recipe
You Will Need
1 medium head cabbage, about 1 ½ pounds
2 tablespoons avocado oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon juice
Directions
1Heat the oven to 425°F (218°C). Prepare a baking sheet (we roast directly on the baking sheet, but for easy clean-up, put down a silicone baking mat or a sheet of parchment paper).
2Prepare the cabbage by cutting it into four wedges and removing the core. Next, slice the wedges into strips about 1/2 inch thick.
3Add the cabbage to the baking sheet and toss with the oil, salt, and pepper. Spread into one layer.
4Roast the cabbage without moving it until it starts browning, about 15 minutes. When you notice the browning, stir the cabbage, spread it back into an even layer, and roast for 5 to 10 more minutes. We enjoy our cabbage deeply browned, so we tend to keep the cabbage in the oven a bit longer.
5Toss with lemon juice, and serve.
Adam and Joanne’s Tips
- Storing: Roasted cabbage lasts in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1/6 of the recipe
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Calories
101
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Total Fat
5g
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Saturated Fat
0.6g
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Cholesterol
0mg
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Sodium
244.9mg
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Carbohydrate
14.2g
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Dietary Fiber
4g
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Total Sugars
7.3g
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Protein
2.7g
