This roasted cabbage comes out with crispy edges, a tender middle, and deep caramelized flavor in just 35 minutes. One pan, five ingredients, and a hot oven turn a simple head of cabbage into a side you’ll want on repeat.
Perfectly Roasted Cabbage!
- Flavor: Tender oven-roasted cabbage with crispy, browned edges and sweet, caramelized flavors.
- Why Make: A budget-friendly, year-round comfort veggie that’s an easy way to feed a crowd.
- Prep Note: Cut into wedges to help the cabbage stay together, and slice into thicker or thinner wedges depending on how many servings you need.
- Swaps: Change the flavor every time with different seasoning blends from the variations section (found below).
- Serving Suggestion: Serve as a vegetarian entrée with thicker wedges or roasted cabbage steaks. Or pair as a side with roast beef, chicken dijon, or pork tenderloin.
What You’ll Need
- Cabbage: Choose a firm, heavy head with tight leaves. Peel off any torn or discolored outer leaves, and keep the core intact so wedges stay together. Red cabbage works too, or use a mix of green and red for a colorful holiday side.
- Olive Oil: Use enough to lightly coat the cut sides so the cabbage roasts instead of steams. Butter (melted) or leftover bacon grease also works for a richer, more savory finish.
- Seasonings: Keep it simple with dill, thyme, or rosemary, or add garlic powder for extra savoriness. For a bigger flavor, use a seasoning blend that matches your meal, like Italian dressing, taco seasoning, or chili spice blend.
Favorite Variations
- Sweet & Sticky: Sprinkle a little brown sugar or maple syrup on the wedges once they’re roasted, and then place them under the broiler until the brown sugar is caramelized onto the wedges.
- Extra Crunch: Top with buttery breadcrumbs before baking, or finish with bacon crumbles for a savory crunch.
- Add-Ons: Roast alongside baby red potatoes, quartered yellow onions, carrots, or corn on the cob.
How to Make Roasted Cabbage
- Slice cabbage into wedges, brush with olive oil, and season.
- Roast wedges on a hot baking sheet (full recipe below).
Brush with balsamic vinegar (optional) before serving.
Tips for Tender Crisp Cabbage
- Cut the cabbage into even wedges, so they cook at the same rate.
- Don’t overcrowd the pan. Space helps the edges caramelize instead of steaming.
- For extra browning, flip the wedges once around the halfway point.
- If edges are browning fast but the core feels firm, lower the oven temperature to 425°F and roast a few minutes longer.
- Add the balsamic vinegar after roasting so it stays tangy and doesn’t burn.
- If entertaining a crowd, keep cooked cabbage warm in a crockpot on a buffet table and let guests help themselves.
What to Serve with Roasted Cabbage
Roasted cabbage is a hearty side dish that fits right into a holiday meal. Serve it with oven-roasted turkey or honey-baked ham, then round out the meal with a kale Caesar or broccoli grape salad and a few slices of no-knead bread.
Leftovers are just as useful. Chop roasted cabbage and stir it into vegetable soup, stew, or a quick stir-fry.
Storing and Reheating Cabbage
Keep leftover roasted cabbage in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
It is not recommended to freeze this recipe as the cabbage will become soft and watery.
Roasted Veggie Side Night
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Roasted Cabbage Recipe
Equipment
Ingredients
- 1 head cabbage cut into 1 inch wedges
- 2 to 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon balsamic vinegar optional
Instructions
- Place baking tray on middle rack and preheat oven to 450˚F.
- Cut cabbage in half through the core, and cut each half into quarters. Cut quarters into 3 pieces (about 1 inch each), leaving the core intact.
- Brush cabbage wedges on both sides with olive oil. Sprinkle one side with salt and pepper.
- Place cabbage wedges on the hot baking tray and roast for 23-25 minutes, or until cabbage is tender and edges are lightly browned.
- If desired, drizzle with vinegar, and serve.
Notes
- Refrigerate leftovers in a covered container for up to 4 days.
- Reheat on the stovetop or in the microwave.
- Leftover cabbage can be chopped and added to other recipes if desired.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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I love all the recipes you post here ! Going to make the roasted cabbage- never think to do this before with cabbage, the leftovers added to soup would give an added depth of flavour too ! Love it
We LOVE this roasted cabbage. It is such a great flavor! I love the idea of adding it to a soup Brenda!