Roasted Cabbage Recipe

Name: Roasted Cabbage Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 medium cabbage ((sliced into 6 wedges)); 3 tablespoons extra virgin olive oil; 1/2 teaspoon fine sea salt; 1 medium lemon ((juiced))

This roasted cabbage recipe is effortless. You'll spend about five minutes slicing, then the oven does the rest of the work for you. As the cabbage roasts, it softens and turns sweet, and its edges begin to brown and caramelize just a bit, resulting in a delicious (but simple) side dish.

Roasted cabbage wedges on a pewter plate

What is it?

Cabbage is a member of the Brassica family and is botanically related to broccoli, Brussels sprouts, mustard, and mustard greens. Roasting cabbage enhances its sweet notes and softens its tough leaves.

Roasted cabbage is easy to make, and makes a nice side dish - especially for a weeknight meal because it takes so little effort to make. Further, cabbage tends to be one of the most consistently affordable vegetables at the supermarket, meaning that it's an excellent choice for home cooks on a budget who want to feed themselves (and the people they love) wholesome, but affordable foods.

What's in it?

To roast cabbage, you'll need three ingredients: cabbage, a cooking fat, and a seasoning. It's a simple recipe, and because it is so minimalistic, you need to pay close attention to the quality of your ingredients.

Cabbage can use red cabbage or green cabbage as it suits you. In addition, crinkly-leaved Savoy cabbage is a good option, too, and tends to cook a bit quicker.
Extra virgin olive oil works well with cabbage, as its lighter aromatic notes tend to complement the earthy sweetness of the vegetable. You can use other cooking fats if you prefer, including butter or ghee, and duck or chicken fat.
Salt gives the dish its flavor and helps to bring balance to the sweetness that develops when you roast cabbage and other vegetables. It also helps to make cabbage more tender, by breaking down the cell walls of the vegetable just a bit.

Tips for Roasting Cabbage

Roasting cabbage is an easy way of cooking it. Aside from slicing up a few cabbage wedges or steaks, making the recipe is nearly effortless. You just layer the cabbage slices on a parchment-lined baking sheet, drizzle with olive oil and cook until tender and a bit caramelized. But, there are a few things to keep in mind as you make the recipe.

Preheat the oven to 425 F. You want a very hot oven for roasting cabbage. If the oven is set too low, or the cabbage goes into a cold oven, it will steam more than roast and may not brown as efficiently.
Keep the core. When making other cabbage recipes, such as sauerkraut or cole slaw, you typically remove the tough core; however, keeping the core intact will help keep the cabbage from falling apart when you rotate it in the oven or serve it at dinnertime.
Brush the cabbage wedges with olive oil rather than drizzling. Brushing ensures even distribution of olive oil, promoting more even cooking and better browning.
Allow plenty of space. If you place the sliced cabbage too close together, they may steam rather than roast. An inch to two inches of space between each wedge will allow better circulation of heat and air.
Be careful when rotating. Since layers of individual leaves make up a head of cabbage, and roasting makes them tender, they tend to fall apart easily when moved. Be careful when rotating the vegetables (a pancake turner works well) so that the wedges or steaks remain intact.

Rate this Recipe

5 from 4 votes

6 servings

You'll only spend about 5 minutes of active time in the kitchen to make this super simple Roasted Cabbage Recipe while the oven does the rest of the work for you. As the cabbage roasts, its edges will begin to crisp and brown, yielding a deceptively simple, but delicious side dish especially when partnered with pan-seared pork chops or grilled sausages.

Prep Time5

Cook Time20

Total Time25

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Ingredients

1 medium cabbage (sliced into 6 wedges)
3 tablespoons extra virgin olive oil
½ teaspoon fine sea salt
1 medium lemon (juiced)

Equipment

Sheet Pan
Parchment Paper
Pastry Brush

Instructions

Heat your oven to 425 F, and then line a sheet pan with parchment paper.
Arrange the cabbage wedges on the sheet pan, and then brush them with olive oil. Sprinkle the cabbage with salt, and then roast for 20 to 25 minutes, rotating the cabbage halfway through to promote even cooking.
When the cabbage is tender and the edges begin to brown, remove the baking tray, plate the cabbage wedges, and drizzle them with lemon juice.

Other cabbage recipes you might like

Common Questions

How long does it keep?

Store any leftover roasted cabbage in a container with a tight-fitting lid, and use it within about 3 days.

How do you make cabbage more tender?

Roasting cabbage naturally makes it tender, as the cabbage wedges break down and soften in the heat of the oven. Salting cabbage also softens the vegetable.

What is the healthiest way to prepare cabbage?

Roasting cabbage with a bit of olive oil, butter, or duck fat. Fat helps to make many of the nutrients in cabbage, such as vitamin K and various antioxidants, easier to absorb. You can also steam cabbage, and serve it with a little butter, or ferment it to make sauerkraut which increases its B vitamin content.

Do you need to wash cabbage?

Little bits of debris, dirt, and insects can find their way into the cabbage leaves and so it's wise to rinse your cabbage with a little water before roasting it.
Remove and discard the outer leaves, and then cut the cabbage into wedges or steaks. Rinse it in a colander in the sink, and then pat it dry or set the wedges on a tea towel to drain and dry on the counter.

What is it?

What's in it?

Tips for Roasting Cabbage