Easy Roasted Cabbage Recipe

Home » Easy Roasted Cabbage Recipe
Easy Roasted Cabbage Recipe
Share The Yum On Facebook
Pin this recipe for later!
Share The Yum On Facebook
Pin this recipe for later!

This roasted cabbage thing is my go-to when I want dinner to feel like I tried but didn’t actually try that hard. It’s wedges of cabbage, a little oil, salt, pepper, and whatever bright or spicy kick you’re into, baked until the edges are gloriously charred and the inside is tender but still has a bite. It’s cheap, weirdly comforting, and somehow fancy when you serve it with a squeeze of lemon and a drizzle of something garlicky.

My husband calls it “that cabbage that makes me happy” and yes, he says it like it’s a real emotional upgrade. The kids will pick off the caramelized bits like little treasure hunters. We started making this on weeknights when I was burnt out and needed veggies that didn’t complain about being sliced at 8 p.m. Now it’s a regular, and if I don’t make it once every couple weeks, someone notices. True story: once I forgot to flip the wedges and the edges got darker than intended—still ate it, still raved about the crunchy bits, learned to pay attention to oven hotspots.

Why You’ll Love This Easy Roasted Cabbage Recipe

Caramelized edges that feel like a treat but are ridiculously cheap to make.
– It’s flexible: spicy, sweet, garlicky, or plain olive oil and salt — your call.
– Hands-off once it’s in the oven, so you can actually sit down for two minutes before the kids need snacks.
– Keeps and reheats well, which means lunch the next day is basically upgraded.

WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Kitchen Talk

I used to be scared of roasting cabbage because I imagined a soggy, sad blob. Then I learned that big wedges and a hot oven are the cheat codes. Also, a sprinkle of something sweet (honey or brown sugar) on the cut side? Game-changer. One time I tried pan-searing because I didn’t want to heat the oven — it worked, but I missed the even char from the sheet pan. Pro tip: don’t crowd the pan unless you like steaming your way to limp cabbage.

Shopping Tips

Vegetables: Pick a cabbage that feels heavy for its size and has tight, crisp leaves; avoid ones with soft spots or brown patches.
Fats & Oils: Use a neutral oil with a high smoke point (canola, avocado) for roasting, and keep a small bottle of good olive oil for finishing.
Spices: Keep smoked paprika, red pepper flakes, and garlic powder on hand; they play nicely with roasted cabbage.
Fresh Herbs: Parsley or dill brightens the finished dish—buy a small bunch if you can, or use dried in a pinch.
Crunch Extras: Toasted seeds or chopped nuts are optional but excellent for texture; grab sunflower seeds or walnuts if you want a little crunch.

Prep Ahead Ideas

– Slice the cabbage into wedges up to a day ahead and store them in a sealed container or zipper bag in the fridge to save time.
– Mix your oil, spices, and any sweetener the night before in a jar—shake it and pour when you’re ready.
– If making several heads at once, line pans with parchment and store prepped wedges on the sheet so you can pop them straight into the oven.

Time-Saving Tricks

– Roast at a higher temp (425–450°F) so you get char without the long wait—just watch the edges.
– Use one big sheet pan instead of multiple small ones to cut down on oven racks and cleanup.
– If you’re truly out of time, thinly slice the cabbage into steaks or strips — they cook faster and still get crisp.

Common Mistakes

– Crowding the pan so the cabbage steams instead of roasts — give each wedge breathing room.
– Not seasoning enough up front; cabbage can be mild and benefits from confident salt and acid.
– Burning the cut side by setting the oven too hot without watching — learned this the hard way once; scrape off the black bits or slice away the worst and call it rustic.

What to Serve It With

– Grilled sausages or roasted chicken for a hearty plate.
– A lemony yogurt sauce or aioli for dipping—makes kids eat it, sometimes.
– Toasted grains like farro or quinoa and a simple vinaigrette for a warm salad vibe.
– Crusty bread to sop up any juices—always a good idea.

Tips & Mistakes

– Use a hot oven and dry pan—wet cabbage = no crisp.
– Salt right before roasting and finish with acid (lemon or vinegar) to brighten things up.
– If edges get too dark, tent with foil for the last few minutes instead of nuking the whole pan.

Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a 400°F oven or in a skillet to re-crisp the edges; the microwave will make it limp but eatable. Cold roasted cabbage in a sandwich or chopped into breakfast hash? Absolutely acceptable. No shame in cold cabbage straight from the fridge with a fried egg on top.

Variations and Substitutions

– Use red cabbage if you want color and a sharper flavor; it roasts the same way.
– Swap honey for brown sugar for a more caramelized note; maple is lovely too.
– Add bacon or pancetta early in the roast if you want smoky fat; it’ll render and flavor the cabbage.
– Don’t bother with watery dressings before roasting—add dressings after to keep things crisp.

Write me the frequently asked questions and answers Easy Roasted Cabbage Recipe in the same way as the example below.

Frequently Asked Questions

Is this gluten-free?
Yes. Cabbage and oil are naturally gluten-free—just check any sauces or seasonings you add (some spice blends can sneak in wheat).
Can I use red cabbage instead of green?
Totally. Red cabbage is a bit firmer and a little sharper, but it roasts beautifully and looks gorgeous on the plate.
How do I get those crispy, caramelized edges?
High heat, a light coat of oil, and space between wedges. Don’t cover the pan—let the oven do the browning work.
Can I add other veggies to the pan?
You can, but pick veggies that roast in about the same time (carrots, potatoes, onions). Otherwise, add them later or roast separately.
What’s the best way to reheat leftovers?
Reheat in a hot oven or skillet to bring back the crisp. Microwave if you must, but it’ll be softer.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

Pin It Now !
Loading…
Easy Roasted Cabbage Recipe

Easy Roasted Cabbage Recipe

This easy roasted cabbage recipe is a delicious and simple side dish that brings out the natural sweetness of cabbage.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1 head Cabbage
  • 3 tablespoons Olive Oil
  • 1 teaspoon Salt Adjust to taste
  • 0.5 teaspoon Pepper Freshly ground preferred

Instructions

Preparation Steps

  • Preheat the oven to 425°F (220°C).
  • Slice the cabbage into 1-inch thick rounds or wedges.
  • Drizzle olive oil over the cabbage slices and sprinkle with salt and pepper.
  • Arrange the cabbage on a baking sheet in a single layer.
  • Roast for 20-25 minutes until edges are brown and crispy.

Notes

Great as a side dish for any meal!
💬

Featured Comments

“New favorite here — will make again. simple was spot on.”
★★★★☆ 7 days ago Lily
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
★★★★☆ 4 weeks ago Lily
“Made this last night and it was turned out amazing. Loved how the perfect pair came together.”
★★★★★ 3 weeks ago Sophia
“This simple recipe was absolutely loved — the flavorful really stands out. Thanks!”
★★★★★ 3 weeks ago Ella
“New favorite here — absolutely loved. flavorful was spot on.”
★★★★☆ 4 weeks ago Aria
“Made this last night and it was turned out amazing. Loved how the perfect pair came together.”
★★★★☆ 3 days ago Harper
“New favorite here — will make again. simple was spot on.”
★★★★☆ 4 weeks ago Sophia
“Super easy and will make again! My family asked for seconds. Saving this one.”
★★★★☆ 7 days ago Lily
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
★★★★★ 2 weeks ago Emma
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
★★★★★ 2 weeks ago Riley

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *