Roasted Cabbage is an amazing veggie side dish that’s ready in 30 minutes! The wedges are seasoned, then roasted in a very hot oven until it’s tender-crisp with beautiful, caramelized bits.
Roasting vegetables gives them such amazing texture and flavor. They’re one of the most hassle-free side dishes to make, too! Make delicious veggies the star of your next meal with Roasted Asparagus, Rainbow Roasted Vegetables, and Roasted Cauliflower.
Easy Roasted Cabbage Recipe
This Roasted Cabbage recipe is sure to become one of your favorite ways to prepare this humble vegetable! For one, it’s so easy and simple to prepare. Very little prep is involved. Just season the wedges, pop them in the oven, and you can come back to a tasty side in half an hour!
And the taste— this is seriously yummy. The roasted wedges become fork-tender with a nice crunch and golden caramelized edges (the best part, if you ask me!).
Also, the garlic and paprika complement this vegetable so well, while the pepper flakes add a bit of heat. A good squeeze of lemon brightens up the savory flavors perfectly!
Serve this at your next meal, and watch your family finish their veggies, and ask for seconds!
Roasted Cabbage Nutrition Facts:
This dish isn’t just tasty; it’s packed with nutrients, too! This vegetable is rich in fiber, Vitamin C, Vitamin K, potassium, folate, Vitamin B6, and many other vitamins and minerals.
Also, it is an excellent addition to any diet, especially when it tastes as good as this one.
Is roasted cabbage healthy?
Yes, it’s so good for you! There’s almost no oil or salt, and the roasting process helps the wedges retain most of their nutrients. Eat as much as you want without the guilt because it’s low in carbs and calories!
Is cooked cabbage healthier than raw?
In a way, yes. The heat breaks down the thick cell walls of the vegetable, which means your body absorbs more of the nutrients.
However, it also depends on the cooking method. Naturally, fried veggies are extremely unhealthy. Stick to methods like roasting and steaming.
How do you make Roasted Cabbage Steaks?
- Prep and season. First, cut the head into fat wedges after removing the loose outer leaves. Then, arrange in one layer on your sheet. Brush the surface with oil, then season ALL sides of each wedge.
- Roast. Next, bake in a 425F oven for about 25 to 30 mins until tender but still slightly crisp, and you’re starting to see deep brown edges.
- Serve. Enjoy hot out of the oven with a sprinkle of pepper flakes and lemon slices on the side!
- Use other seasonings: Don’t be afraid to play with flavors! Try sprinkling some Cajun seasoning on the wedges, dried herbs, Old Bay, Ranch seasoning, lemon salt, and lots of black and white pepper.
- Add crunch: I like adding crispy, seasoned bread crumbs on top for more texture.
- Add cheese: Try sprinkling some grated parmesan cheese on the slices before roasting!
- Make it zesty: Instead of lemon juice, drizzle some balsamic vinegar on top after roasting.
How do you choose a fresh cabbage head?
It should feel compact and tight with very few limp and damaged leaves outside. A good one will feel heavy in your hands and look fresh and green.
What type of cabbage is best for roasting?
I prefer using the leafy green ones for their neutral flavor, which allows the seasonings to shine. For roasting, you should always use a large one for at least 2 lbs.
They make the perfect steaks! They’re sturdy, and the outsides brown nicely while keeping the insides tender and delicious.
How do you keep cabbage crispy?
It helps to start with wedges that are as dry as possible. Moisture is the enemy of crispness and will steam your veggies instead of roasting them.
In addition, make sure to preheat your oven as well, so that the wedges start to roast the moment they’re placed inside.
Is cabbage supposed to be crunchy?
Yes, the raw ones should be crunchy! That’s how you know it’s fresh and high-quality. Roasting transforms that raw crunch into a wonderful crispy texture.
How to store and reheat leftovers?
Let the wedges cool down first, then place them in a container with an air-tight seal. Consume within a day or two if you’re keeping it in the fridge.
I don’t recommend freezing them because you lose a lot of that crispiness after thawing, and it tends to be soggy.
To reheat, microwave, or roast for a few minutes until hot.
What to serve with Roasted Cabbage?
More Homemade Cabbage Recipes:
- Instant Pot Corned Beef and Cabbage
- Stuffed Cabbage Casserole
- Easy Cabbage Soup
- Unstuffed Cabbage Rolls
- Fried Cabbage and Sausage
- Don’t remove the core! It keeps the wedges together and lessens prep work, too.
- Get a cabbage that weighs 2 lbs. before you trim it. If it is too small, then the wedges may burn in the oven, or you may not have enough to serve.
- Season BOTH sides for max flavor.
- Also, to add some flavor, feel free to add crunchy bacon to the dish.
Roasted Cabbage Recipe
- Olive oil
- 1 large green cabbage (about 2 lbs)
- 1 lemon (quartered)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon red pepper flakes
- Preheat the oven to 425 degrees F.
- Line a rimmed baking sheet with foil and spray it with olive oil.
- Remove the cabbage’s damaged outer leaves. Cut the cabbage in half, remove any damaged outer leaves, and cut into 1/2 inch wedges as you can see in the picture. LEAVE the core in – if you cut it out the wedges will fall apart.
- Place the cabbage wedges in a single layer onto the prepared baking sheet.
- Mix all the seasoning ingredients in a small bowl.
- Generously brush the cabbage wedges with olive oil. Season the seasoning mixture on BOTH sides.
- Roast the cabbage wedges until golden brown and fork-tender, about 25-30 minutes.
- Serve immediately garnished with red pepper flakes, freshly chopped parsley, and lemon on the side.