This simple Roasted Cabbage highlights the natural sweetness of cabbage. With caramelized edges and a tender center, it makes a flavorful, easy side dish everyone will enjoy.
If you like cabbage, try similar recipes such as Cabbage and Noodles, Cabbage Soup, or classic Fried Cabbage for more easy, delicious options.
Roasting vegetables intensifies their flavor and is one of the simplest cooking methods. Cabbage roasts beautifully: slice into rounds, brush or drizzle with oil, season, and bake until the centers are soft and the edges are browned and slightly crisp. The result is a satisfying side that pairs well with weeknight dinners or a holiday spread.
Ingredients:
- cabbage: green cabbage (about ½ small head)
- oil: olive oil (about 1 tablespoon)
- seasoning: salt, black pepper; garlic powder and paprika optional
How to make Roasted Cabbage?
- Preheat the oven to 400°F (200°C).
- Remove any loose outer leaves, then slice the cabbage into 1/4″ (6 mm) thick rounds.
- Arrange the slices on a parchment-lined baking sheet in a single layer.
- Drizzle or brush both sides with olive oil and season with salt and pepper. Add garlic powder or paprika if desired.
- Roast for 20–25 minutes, until the centers are tender and the edges are golden and slightly caramelized.
Expert tips:
- Slicing thickness affects cook time: thinner slices cook faster. If you cut wedges instead of rounds, add at least 10 minutes to the baking time.
- Olive oil works well for flavor and browning; neutral oils with high smoke points (like avocado oil) are good alternatives.
- Check tenderness after 20 minutes by poking with a fork and roast longer if needed.
- If you prefer, remove the core from each slice before roasting to reduce toughness around the center.
- Roasting is a great way to use leftover cabbage—half a head in the fridge can become a tasty side in minutes.
- For a finishing touch, drizzle roasted slices with a balsamic glaze or a squeeze of lemon for brightness.
Storing:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture will be softer than when freshly roasted, but reheating in a skillet or microwave will make them enjoyable again.
More vegetable side dish recipes:
- Roasted Cauliflower
- Roasted Broccoli
- Roasted Brussels Sprouts
- Creamed Spinach
- Candied Sweet Potatoes
- Cheddar Baked Zucchini
Browse the Side Dish category for additional recipes and inspiration.
If you make this recipe, snap a photo and tag me on INSTAGRAM @crunchycreamysweet so I can see your creation!
Roasted Cabbage
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Ingredients
- ½ cabbage head small
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ¼ teaspoon paprika optional
Instructions
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Preheat oven to 400 degrees F (200°C).
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Line a large baking sheet with parchment paper.
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Remove outer leaves from the cabbage and slice into ¼″ thick rounds. Arrange on the prepared baking sheet.
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Drizzle with olive oil and season with salt, pepper, and any optional spices.
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Roast in the preheated oven for 20–25 minutes, until tender and browned on the edges.
Notes
- Flipping the slices is optional; I usually leave them as-is and let the edges caramelize.
- Plan on roughly one slice per person when serving.
- Nutrition values are estimates and can vary based on ingredients used.
Nutrition
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Carbohydrates: 7g
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Protein: 2g
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Fat: 4g
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Sodium: 312mg
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Fiber: 3g
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