Ever roasted cabbage? If not, meet your new favorite side dish! If you enjoy roasted Brussels sprouts, you’ll surely love roasted cabbage, which offers similarly irresistible crispy-caramelized-tender bits.
Roasted cabbage has a lot going for it, and it’s about time I shared my go-to roasting method. Cabbage is easy to prepare for roasting (much easier than Brussels), very inexpensive, and lasts quite a while in the fridge.
Plus, roasted red cabbage adds an eye-catching purple hue to the dinner table. It’s fun, right? This dish would be a vibrant addition to your Easter meal.
Keep cabbage on hand in the vegetable drawer and you can turn it into a simple and nutritious side dish in twenty minutes. I’ll show you how!
Watch How to Make Perfect Roasted Cabbage
Roasted Cabbage Tips
Roasting cabbage is simple, but keep these factors in mind:
You can roast red or green cabbage, but I recommend choosing red.
Red cabbage is typically more dense and less watery than green cabbage, which means it will yield more crispy end results. It also offers a lovely peppery flavor, which you can enhance by sprinkling with freshly ground black pepper before serving.
Don’t overcrowd your baking sheet.
This is key! Overcrowded cabbage will never crisp up, so look at my photos for reference. You can fit up to one pound of cabbage on a large, rimmed baking sheet at one time—that’s one small cabbage or one-half of a small-to-medium cabbage. I highly recommend roasting your vegetables on what’s called a “half-sheet pan,” which is a true kitchen workhorse with ample space and rimmed edges.
How to Roast Cabbage
You’ll find the recipe below. Here’s the gist:
- Preheat the oven to 425 degrees Fahrenheit, which is the perfect roasting temperature for yielding caramelized vegetables.
- Slice the cabbage into 1-inch chunks. This is my favorite size for yielding pieces with contrasting crisp-and-tender textures. I’ve tried slicing cabbage into wedges, but it’s nearly impossible to keep them intact when flipping and they don’t bake evenly.
- Toss the cabbage with olive oil and some salt, leaving any chunks of cabbage intact.
- Roast for about 20 minutes, tossing halfway, and keep an eye on them during the final few minutes. Don’t worry if the cabbage looks a little browned/burnt—it’s probably perfectly caramelized!
Roasted Cabbage Serving Suggestions
Roasted cabbage is the perfect easy side dish for variety of entrées, especially those that don’t require the oven (that way, your cabbage can roast while you’re preparing the rest of your meal).
Roasted cabbage is simple to throw together for a casual lunch at home. I’d love a side of roasted cabbage with a grilled cheese, for example—a great way to incorporate a hefty dose of veggies with a cheesy meal!
A few quick suggestions:
- Avocado toast
- Fried eggs or scrambled eggs with toast
- Sandwiches, in general
- Simple quesadillas
- Veggie burgers
More Roasted Vegetables to Enjoy
Roasting vegetables brings out their best flavors. Here’s my growing list of perfected roasted vegetable recipes:
- Roasted Asparagus
- Roasted Beets
- Roasted Broccoli (Plus Four Variations)
- Roasted Brussels Sprouts
- Roasted Carrots (Three Ways)
- Roasted Cauliflower (Four Ways)
- Roasted Green Beans
- Roasted Potatoes
- Roasted Sweet Potatoes
Perfect Roasted Cabbage
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 to 4 side servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: N/A
- Diet: Vegan
Learn how to roast cabbage with this simple recipe! Perfectly roasted cabbage is caramelized and delicious. It’s super easy to make, inexpensive and healthy, too! Recipe yields 4 side servings.
- 1 pound red or green cabbage* (about 1 small cabbage or ½ medium)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine salt
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Slice the head of cabbage in half. Carefully cut out the white core, then place the cabbage with the flat side(s) face-down on the cutting board. Slice the cabbage into 1-inch wide columns and rows. I like to leave the chunks of cabbage intact when possible.
- Transfer the cabbage to the prepared baking sheet. Drizzle the olive oil on top and sprinkle the salt all over. Gently stir to combine, until all of the cabbage is lightly coated. Spread the cabbage into an even layer across the pan (again, chunks of cabbage are fine).
- Roast the cabbage in the preheated oven, tossing halfway, until tender and charred brown in spots, about 18 to 20 minutes. Enjoy.
*Quantity note: Cabbage varies quite a bit in size. For best results, either weigh your cabbage before using, or just don’t use more cabbage than can fit in a single layer across your pan, as shown in the photos. Overcrowded cabbage will not crisp up, so use two pans if necessary (place them in the upper and lower thirds of the oven, swapping the pans’ positions after you toss the cabbage halfway through).