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My Roasted Cabbage is So Good!
I was recently interviewed by All Recipes (link coming) about what my favorite method of cooking cabbage is. And I didn’t even have to think about it or search the word “cabbage” on my site. This is it – Roasted Cabbage! I was first introduced to this technique by my friend Nicole who was roasting her cabbage in wedges as a way to make cabbage more caramelized with crisp edges. She knew it was loaded with benefits but she knew she couldn’t eat much of it raw.
So I tried it and it quickly became the best way to eat a lot of cabbage, which is so good for you! The key is turn up the heat (I prefer 425°F for roasting veggies), make sure to rub it with enough oil and don’t skimp out on the seasoning and that will help make sure that the cabbage flavor is not mild. Roasting cabbage brings out its natural sweetness and even nutty flavors and I think you, too, will have a new favorite cabbage cooking technique after this recipe!
Ingredients You’ll Need
- Cabbage: Remove and tough outer leaves and cut the cabbage in half through the core before cutting into wedges. I recommend green cabbage, although you can also make this with napa cabbage. I don’t recommend red cabbage because it can turn a funny blue color when roasted and not look very appetizing.
- Oil: I like olive oil because of its flavor and high smoke point, but you can also use avocado oil.
- Seasonings: I use cumin, garlic powder, salt and pepper on the cabbage wedges, but you can swap them out for your favorites.
Popular Additions
- Make it cheesy: Sprinkle freshly grated parmesan or mozzarella cheese on top for a flavorful cheesy twist.
- Make it spicy: For a kick, sprinkle cayenne pepper or red pepper flakes, chili powder or chili oil.
- Add some garlic: There are a few ways to add a garlicky flavor to your cabbage. Sprinkle with garlic powder for an even garlic flavor and coverage. You can also try using minced or chopped garlic but add them towards the last 10 minutes of cooking since they could burn in the oven. You can also use the garlic-infused oil from a minced garlic jar to drizzle over your cabbage wedges before baking.
- Brighten up that cauliflower: After baking, squeeze a little lemon juice over your roasted cabbage wedges.
How to Make Roasted Cabbage
My Best Roasted Cabbage Tips
- Be careful not to cut out the core: You can lightly trim it but keeping the core on the cabbage ensures that the wedges stay intact when you roast them, which makes it easier to serve them.
- Cut the cabbage into evenly sized 1 inch thick slices. This will help the slices to roast evenly. Cut the cabbage in half down the middle, from the top to bottom. Place the cut half on the chopping board and then cut into slices.
- Use parchment paper for easy cleanup. It doesn’t affect the browning on the cabbage especially since you’ll flip the cabbage halfway through. And it’s so easy to just toss after roasting
- Don’t use too big a cabbage. They can be too dense inside and steam rather than roast when placed in the oven. It’s better to choose two smaller cabbages than one large one.
What to Serve
These cabbage steaks work well with fish, meat, chicken, and veggie dishes, especially those also baked in the oven. They are pretty hands-off during cooking, so you can easily get on with the rest of the meal while they are in the oven. Try them with:
- Oven Baked Balsamic Chicken
- Baked Stuffed Salmon
- Oven Baked Cod
- Easy Baked Spaghetti
- Vegetarian Shepherd’s Pie
Recipe Help & FAQs
Before storing, allow your roasted cabbage to cool to room temperature. Once cooled enough, store them in an airtight container in the fridge and store for 3-5 days. To reheat leftover roasted cabbage, place on a baking sheet in a 350°F preheated oven for about 10 minutes or until heated through. Using a microwave is also an option, but the cabbage will lose some crispiness.
If the edges of your cabbage are browning too quickly, you can cover the cabbage loosely with foil to protect the edges and continue roasting them until tender.
There are a few of things to consider if your cabbage isn’t coming out crispy. 1) Make sure the wedges are all cut into an even thickness and that they’re evenly coated with olive oil. 2) Make sure your pan is not too crowded. If so, you may want to consider using a larger pan. 3) Double check the oven temperature, it should read 425°F. 4) Don’t forget to flip the cabbage halfway through which ensures even cooking and helps you get that crispiness on each side.
More Cabbage Recipes
- Stuffed Cabbage Rolls
- Cabbage Tomato Soup
- Healthy Coleslaw
- Asian Chicken Salad
- Lebanese Cabbage Salad
If you try this Roasted Cabbage recipe or any other recipe on Feel Good Foodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Roasted Cabbage
Ingredients
- 1 head cabbage
- 3 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped parsley for serving
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Remove the cabbage’s damaged outer leaves. Cut it in half and then cut each half into 4-6 wedges making sure to leave the core intact.
- Place the cut cabbage on the prepared baking sheet. Drizzle olive oil on top and sprinkle with cumin, garlic powder, salt and pepper. Use a brush to spread the olive oil and seasoning evenly throughout.
- Roast until the cabbage is tender and the edges are golden brown, about 30-35 minutes, flipping halfway through.
- Serve warm with fresh parsley, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
My husband never really liked cabbage but when I surprised him with this roasted cabbage with dinner last night, he couldn’t stop talking about it!! So delicious and flavorful! We will be eating cabbage more often now!
That’s amazing! Yay!!
Cabbage is really sweet roasted. The cumin is just right. We did not flip over for fear of leaves separating. All was fine. The timing is spot on.
Thank you so much!