Roasted Cabbage

5 from 214 votes

This easy and quick veggie side dish is perfect to serve with so many meals! Just 5 minutes prep, these seasoned roasted cabbage steaks are full of flavor.

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This easy oven roasted cabbage is deliciously seasoned and requires minimal prep for a simple and versatile side dish. Vegan and gluten-free, this roasted cabbage is loaded with flavor and texture. You’ll never eat boring cabbage again!

Roasted cabbage wedges served in a white plate
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These roasted cabbage steaks are one of my new go-to side dishes. It is so simple and quick to prep, and the results are out of this world! Seasoned with cumin, this is the only way you should prepare cabbage!

way you should prepare cabbage!

“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!” – Carly

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Oven Roasted
Dietary Info: Vegetarian & Gluten Free
Key Flavor: Cumin Spiced
Skill Level: Easy


  • Quick & Easy: Oven-roasted cabbage is a simple and flavorful side dish that takes only 5 minutes to prepare and 30 minutes to roast!
  • Hands Off Side Dish: Create a filling side dish that doesn’t require a lot of hands on fuss and still brings a lot of flavor to the table. 
  • Healthy Choice: Packed with nutrients, cabbage is a great vegetable option for any meal. 
  • Customizable: Enhance the cabbages’ natural flavors with various spices, herbs, and seasonings, making roasted cabbage an easy addition to all kinds of main dishes.

Ingredients to make roasted cabbage

  • Cabbage: Remove and tough outer leaves and cut the cabbage in half through the core before cutting into wedges.
  • Oil: We use oil to get the edges nice and crispy. Olive oil gives a great rounded flavor, but vegetable or canola will work well too.
  • Seasonings: These cabbage steaks are seasoned with cumin, salt and pepper. You can easily adapt this recipe to use other spices and seasonings you have to hand.
  • Make it cheesy!: Sprinkle freshly grated parmesan 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. Garam Masala can also be used instead of cumin as they have a similar flavor profile. 
  • Garlicky Cabbage: There are a few ways to add a delicious garlic flavor to your cabbage. Sprinkle with garlic powder for an even garlic flavor and coverage. Minced or chopped garlic can be used but could burn in the oven. To avoid burning raw garlic, use the garlic-infused oil from a minced garlic jar to drizzle over your cabbage wedges before baking. 
  • Brighten up your veggies: After baking, squeeze a bit of lemon juice over your roasted cabbage wedge to add a zesty citrus flavor.

How to roast cabbage

Cut the cabbage and place on a lined baking sheet. You can cut them into wedges, circles or semi circles, whatever is easier for you. I try to keep the stem on so that it helps them stay intact for flipping.

Drizzle with the olive oil and sprinkle over the seasonings. Use a brush to spread the oil and seasoning all over the cabbage.

The uncooked cabbage on a baking sheet

Roast the cabbage in a pre heated oven. Flip them half way through cooking so you can get them nice and roasted on both sides. Roast until the edges are golden brown.

The cabbage after being roasted on a baking sheet

“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.” – Dutch Oven Guy

Tips for making the best roasted cabbage

  • Only use green cabbage in this recipes. Red cabbage can turn a funny blue color when roasted and not look very appetizing.
  • 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.
  • 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.
  • Keep the stem in tact when cutting the cabbage. This will make it easier to flip the cabbage when you’re roasting it so the leaves don’t fall apart.


These cabbage steaks are such a versatile and delicious side dish and work well with fish, meat, chicken, and veggie dishes. 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:


Before storing, allow your roasted cabbage to cool to room temperature. Once cooled enough, store them in an airtight container in the fridge.

How Long Will Roasted Cabbage Last in The Fridge?

Properly stored roasted cabbage will last for 3-5 days in the fridge. 

Reheating Roasted Cabbage: To reheat leftover roasted cabbage, simply 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 of its crispiness.

Frequently asked questions

My cabbage is getting burnt edges. What should I do?

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.

Can you make this ahead of time?

Leftover cabbage steaks will keep in the fridge in an airtight container for up to a week. To reheat them, place them into the oven at 350F for about 5 minutes. It’s best not to freeze the cabbage as the texture can change, although they would still taste great!

Is roasting cabbage the best way to cook it?

Yes! Well, in my opinion anyway! Boiling cabbage can make it taste really bland, and it’s also very easy to overcook it this way. Roasting is such an easy and hands off method and it’s a great way to bring out all of those wonderful natural flavors.

Why is my roasted cabbage not crispy?

There are a couple of factors to consider if your cabbage isn’t coming out crispy. Make sure the wedges are all cut into an even thickness and that they’re evenly coated with olive oil. Ensure your pan is not too crowded. If so, you may want to consider using a larger pan. Double checking the oven temperature, it should read 425. Lastly, don’t forget to flip the cabbage halfway through to promote even cooking and crispiness on each side.

Close up of roasted cabbage steaks on a white plate

I just know you are all going to love these roasted cabbage steaks! Such an easy and versatile side dish that requires hardly any prep! Perfect!

Be sure to get all my tips and tricks to cut cabbage quickly and easily.

More recipes with cabbage

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Roasted Cabbage

This easy and quick veggie side dish is perfect to serve with so many meals! Just 5 minutes prep, these seasoned roasted cabbage steaks are full of flavor.
5 from 214 votes
Servings 6 servings
Course Side Dish
Calories 101
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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  • 1 head cabbage sliced into wedges about 1-inch thick
  • 3 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Chopped parsley for serving


  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • Place the cut cabbage on the prepared baking sheet. Drizzle olive oil on top and sprinkle with cumin, salt and pepper. Use a brush to spread the olive oil and seasoning evenly throughout.
  • Roast in the preheated oven 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.


Storage: The roasted cabbage is best enjoyed straight away, but you can store any leftovers in an airtight container up to 5 days and reheat in the oven.
Substitutes: For best results, follow the recipe as is. However you can switch out the spices and use a different oil.


Calories: 101kcal, Carbohydrates: 9g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 221mg, Potassium: 257mg, Fiber: 4g, Sugar: 5g, Vitamin A: 148IU, Vitamin C: 55mg, Calcium: 61mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish
5 from 214 votes (212 ratings without comment)

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  1. Carly says:

    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!

    1. Yumna Jawad says:

      That’s amazing! Yay!!

  2. Dutch Oven Guy says:

    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.

    1. Yumna J. says:

      Thank you so much!