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 1/2 medium)
2 tablespoons extra-virgin olive oil
1/4 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).
▸ Nutrition Information
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