This easy roasted cabbage recipe is delicious. As the cabbage roasts in the oven, it caramelizes, turns tender, and becomes sweet.
Our recipe keeps things simple. We only use oil, salt, and pepper. But, you can always add spices, seasoning blends, or fresh herbs.
Roasting is such a fantastic way to cook cabbage. We already love sautéing cabbage, steaming cabbage, making fried cabbage, and turning it into kimchi, but now we are hooked on roasting cabbage. If you have never tried it before, you need to start.
Key Ingredients
- Cabbage: White (or green) cabbage is my favorite for this recipe, but other cabbage varieties will work. More tender cabbage, like Napa cabbage, might need less roasting time, so check on it as it roasts to see how it progresses.
- Oil: I use avocado oil, which is pretty neutral in flavor and works fine at higher oven temperatures (like in this recipe).
- Salt and pepper: In our photos and video, I keep the cabbage simple with salt and pepper, and I have to tell you, it’s delicious this way! That’s not to say you couldn’t add your favorite spice blend. I love this Cajun seasoning.
- Lemon: I squeeze over a little fresh lemon juice just before serving. It adds fresh flavor and brightens everything up a little.
Find the full recipe with measurements below.
How to Roast Cabbage
Tip 1: Slice your cabbage. You can roast cabbage in various shapes, like steaks or wedges, but we love slicing it. After it has roasted, the cabbage looks like ribbons.
I remove tattered or bruised outer leaves and cut the cabbage into quarters. This exposes the core, which is a bit tough, so I cut it out. Finally, I slice the cabbage quarters into strips about 1/2 inch thick, which makes those pretty pasta-like ribbons in our photos.
Tip 2: Roast in one layer. Toss sliced cabbage with some fat, salt, and pepper. Then roast in a hot oven until the cabbage is browned, wilted, and sweet. Spreading the cabbage out on your baking sheet helps it caramelize instead of steam.
Serving Suggestions
This is such a versatile side dish! I love it with steak, juicy pork chops, chicken breasts, and ginger garlic marinated shrimp. It’s also wonderful next to other sides like roasted carrots, roasted potatoes (roast at the same temperature), sautéed green beans, and a simple salad.
Easy Roasted Cabbage
- PREP
- COOK
- TOTAL
This easy roasted cabbage recipe is delicious. As the cabbage roasts in the oven, it browns, turns tender, and becomes sweet. Cabbage may sound boring, but this is one of our favorite side dishes. White cabbage is our favorite for this recipe, but other cabbage varieties will work (roast times may vary).
Watch Us Make the Recipe
You Will Need
1 medium head cabbage, about 1 ½ pounds
2 tablespoons avocado oil
½ teaspoon fine sea salt
½ teaspoon ground black pepper
1 tablespoon fresh lemon juice
Directions
1Heat the oven to 425°F (218°C). Prepare a baking sheet (we roast directly on the baking sheet, but for easy clean-up, put down a silicone baking mat or a sheet of parchment paper).
2Prepare the cabbage by cutting it into four wedges and removing the core. Next, slice the wedges into strips about ½ inch thick.
3Add the cabbage to the baking sheet and toss with the oil, salt, and pepper. Spread into one layer.
4Roast the cabbage without moving it until it starts browning, about 15 minutes. When you notice the browning, stir the cabbage, spread it back into an even layer, and roast for 5 to 10 more minutes. We enjoy our cabbage deeply browned, so we tend to keep the cabbage in the oven a bit longer.
5Toss with lemon juice, and serve.
Adam and Joanne's Tips
- Storing: Your cabbage will last in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- The nutrition facts provided below are estimates.
The roasted cabbage is delish! We kicked it up a notch and added chunked potatoes and onions with a keilbasa sausage. One pan meal and oh so good and easy.
That sounds delicious! Glad you enjoyed the recipe. Yum! 🙂
This method of cooking cabbage is easy and delicious! Don’t worry about clean-up – I used an aluminum baking sheet and it cleaned up without any problem. The cabbage cooked this way IS surprisingly sweet, and leftovers are delicious warm or cold. Joanne is right, you’ve got to try it!
Looks so good! Can I substitute extra virgin olive oil for the avocado oil? Thanks!
Definitely!
Recipe sounds delicious, I am going to try this but I may add bell pepper and onion too! Thanks for sharing😋
You are so welcome!
Could you tell me of I could use red cabbage instead of green. I understand red cabbage to have more antioxidants, so I try to include it in my diet.
Absolutely!
Easy to make and delicious! Great side for any meal!
I LOVE this roasted cabbage! I love cabbage just about any way. This was the easist method and came out tasting fabulous! The texture was perfect, as well. It sure beat standing and stirring it in a saute pan. Unless, I’m cooking it and it requires another method, this is my go to for cooked cabbage. Thanks!
Yay! So happy you love the recipe 🙂
If you don’t have avocado oil, is there another oil that you can use?
Absolutely! Any higher heat oil will work (vegetable oil, grapeseed oil, etc…)
I boiled some noodles added butter and had a great lunch. Healthier and tastes better roasted. I chose this recipe for more cooking contact surface. I like ribbons better than wedges.
Outstanding. Followed exactly. Don’t skimp on the oil. 10/10. I served it with a butter mustard shallot sauce but it didnt’t even need it. The crispy bits from the roast – outstanding!
I love cabbage but have never been able to cook it myself where I was satisfied with how it turned out. This recipe was the absolute best roasted cabbage I’ve ever made! Came out perfectlly and looked just like the picture.
This recipe was perfection!! My family devoured it. I had a ton of leftover cabbage from making a soup and this was the perfect use of it!
When you say roast are you using broil , I Notice you put it on top rack.
No, I am using the bake setting, just at a high temperature.
My family is originally from India – a primarily vegetarian country – so we know vegetables. I can’t tell you how much cabbage I have had and cooked in my life. This is one of the best recipes I have ever had. I did not change a thing and your directions were perfect. 10/10. PS I’ve making your 3 ingredient tomato soup for at least 2 years – also so easy and so good. Love what you do.
This recipe is amazing and so easy to make …it will definitely be in my rotation for an easy side.
Sooooo I usually hate when people post that they edited a recipe but here I am about to do it! LOL! I had a head of cabbage that was too savory for the apple slaw I planned for so I looked up roasting recipes and found yours. I had some minced ginger so I threw that in with some garlic and coconut aminos (because you mentioned the cabbage becomes sweet when roasted) and I think I might end up eating the whole pan today. So good! Thank you!
Wow! What a quick and delicious recipe on a lazy Sunday afternoon! I used a little bacon fat along with olive oil and added cumen and garlic to the seasoning. Perfect dish to go with curry chicken and riced cauliflower. I will be making this all spring and summer! Thank you!
Yum, love your use of bacon fat for this. Thanks for sharing, Jenise.
Your baked cabbage recipe has made me LOVE cabbage! It isn’t just for coleslaw! Who knew? We enjoy the touch of lemon after baked and also add anise seed! Thank you!!
This is exactly what happened to my dad. He wasn’t a fan, but after trying this recipe, he changed his mind. Thanks for coming back, Debora.
I absolutely love this. I mean, yes it is delicious!! But also, I LOVE that you dont line your cookie sheet (I hate waste!) and you cut up the cabbage so it cooks more quickly. I’ve always seen cabbage wedges. This is just great, and you are my go-to when I need a recipe for ANYTHING!!
Hi Trish, I’m so glad you love the recipe so much! Thanks so much for sharing.
I was skeptical, but this was incredible! I kept getting cabbage in my farm box and never knew what to do with it. Now I can’t wait for more!
Yay! We are thrilled that you loved it 🙂
Super easy ansd way too delicious! It really is quick and easy rosted cabbage. This will be a new favorite for sure. I’ve always made it in the frying pan with mushrooms, but now I can keep the stove to other goodies and use the oven. Thank you so much 😊
Delicious! My only problem is that it’s so tasty, I ate all of it myself in 2 sittings (which is VERY filling)!! So I basically ate an entire little head of cabbage in 2 days. A nice problem to have…. thank you!
We have the same problem as you when we make this recipe. So happy you loved your cabbage 🙂
This is so great! I will try it with onions and even fennel next time. Tastes like candy! Really easy. You could convert somebody to being a cabbage lover
YUM, I love you idea to add onions and fennel.
Loved the cabbage cooked this way!! So much better than stove top. Delicious!!
Hi Paula, We are so happy that you gave roasting cabbage a try. We love it, too!
OHMYGAWD! To die for… the perfect way to eat cabbage,, ROASTED!! Seasoning was spot on, and the lemon to finish it off complimented the dish.
Delicious! Finely shredded a whole Chinese cabbage, half of a sweet onion, bacon fat, salt and pepper. 400 for 20 minutes, stirred, baked another 20 minutes. Perfect for two. Simple! Thank you.
Sounds amazing! Thanks for sharing.
I love cabbage and was excited to find a recipe a bit different from how I’m used to cooking it (sautéed, steamed, boiled w/ cajun seasons). I tried this recipe and it was absolutely delicious!! Thank you for sharing 🙂
Can this be portioned and frozen after? To be later heated in microwave?
Yep!
What would this make a good side dish of? Any ideas on how to incorporate into a meal would be appreciated. Would fish work?
Hi Sonnie, We usually add our favorite protein — I especially enjoy this baked salmon or this skillet chicken breasts.
What type of knife did you use to cut the cabbage? I need to get proper knives.
Hi there, It is a Global knife (the 7-inch vegetable knife).
This looks Amazing
Excellent, we hope that you try it!
Super recipe- simple and delicious 😋
That’s wonderful, Blain. So happy you loved it.
Great
I will try the recipe
I’ll let you know about the baked cabbage!
My favorite roast is cabbage, carrot, and onion mixed with avocado oil, cajun seasoning, and garlic powder. Mix it all together in lg bowl and dump on lined sheet and spread out. 425°F for 25 min total on middle rack works well in my oven. So good. Even a good cold snack! Don’t skimp on the oil!