Roasting cabbage isn’t something I thought much about until one chilly evening when I needed something quick and satisfying. I grabbed a head of cabbage, unsure if it would really make a difference beyond the usual boiled or steamed versions. But as the wedges roasted, the kitchen filled with this unexpected, slightly sweet aroma that made me curious. By the time I pulled them out, the edges were perfectly crisp, and the inside was tender enough to melt in my mouth. I remember almost burning my fingers flipping the wedges because I was so eager to see if that crispy texture held up—spoiler: it totally did. It’s the kind of simple side dish that feels a little fancy but comes together without fuss, which is exactly what weeknights need.
Why You’ll Love It:
- The roasting brings out a natural sweetness in cabbage that surprises every bite.
- It’s simple—and that’s kind of the point. No complicated ingredients or steps.
- The crispy edges add a satisfying texture contrast that makes it anything but boring.
- It pairs well with practically everything, from weeknight dinners to casual lunches.
- It’s a great way to sneak more veggies into your meal without feeling like you’re forcing it.
If you’re worried it might be too plain, don’t be. The garlic powder and a touch of salt and pepper add just enough flavor without overpowering the cabbage’s own charm.
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Roasted Cabbage
- Total Time: 35 minutes
- Yield: 4 1x
Description
A simple and delicious roasted cabbage recipe that brings out the natural sweetness and adds a crispy texture. Perfect as a side dish for any meal.
Ingredients
1 medium green cabbage (about 2 pounds), cut into 1-inch thick wedges
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Instructions
Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Place the cabbage wedges on the prepared baking sheet in a single layer.
Brush both sides of each cabbage wedge with olive oil.
Sprinkle the salt, black pepper, and garlic powder evenly over the cabbage wedges.
Roast in the preheated oven for 20 to 25 minutes, flipping the wedges halfway through, until the cabbage is tender and the edges are golden brown and crispy.
Remove from the oven and let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes:
For this recipe, you don’t really need anything fancy—just a baking sheet and an oven that can get nice and hot. I usually line the sheet with parchment to keep cleanup easy, but a little olive oil on the pan works fine too. When serving, it’s fantastic alongside roasted meats or as a crunchy, warm contrast to softer dishes like mashed potatoes. Sometimes I toss a sprinkle of parmesan over the wedges right after roasting, which adds a salty finish that’s hard to resist. I haven’t tried it with spicy seasonings yet, but I bet a pinch of smoked paprika or chili flakes would add a nice kick if you’re feeling adventurous. Or just keep it simple and let the cabbage shine.
FAQ:
Can I make this ahead of time? Yes! Leftovers keep well in the fridge for a few days and reheat nicely in the oven to keep the crispiness.
Is this suitable for a vegetarian or vegan diet? Absolutely. It’s just veggies and simple seasonings.
Can I add other spices? For sure. Garlic powder is a classic here, but feel free to experiment with herbs or a squeeze of lemon after roasting.
Give this roasted cabbage a try next time you want something that feels cozy but doesn’t take hours to prepare. I promise it’ll change how you think about this humble veggie.