Roasted Cabbage Recipe
This easy oven-roasted cabbage is a one-pan side that tastes sweet and savory from roasting, with an optional balsamic drizzle for a bright finish.
Servings: 6 servings
Calories: 82
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
Calories: 82 | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 416mg | Potassium: 261mg | Fiber: 4g | Sugar: 5g | Vitamin A: 149IU | Vitamin C: 55mg | Calcium: 62mg | Iron: 1mg