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Oven roasted cabbage with balsamic and roasted onions is nothing short of a crazy obsession for me. Try it, and you will understand why this easy, simple side has become such a staple at our dinner table.
People might think I am crazy when I say roasted cabbage is the new roasted Brussels sprout. These days, you can’t go to a restaurant that doesn’t have Brussels on the menu. They even serve them as appetizers! What is next, dessert?
If you like Brussels sprouts and aren’t too fond of cabbage, roasted cabbage just might change your mind about this vegetable. The flavor, textures, all of it, I just love it. I roasted cabbage for dinner with a friend the other night and we stood by the stove literally pulling this cabbage apart and devouring it.
Roasted Cabbage
In my vegetable loving world, oven roasted cabbage has pretty much become the next big thing. And yes, I’ve been telling everyone I know about it. And yes, I’ve been making it on repeat for over four years now and I’m still talking about it.
This is great alongside just about any meal, but I’ll be honest, I’m happy to make a plate of just the cabbage and call it lunch. I have jokingly said before that it’s “kind of like a hot salad.” And if you know me at all, you know how much I love my daily salads! On the inside, it is soft enough to cut with a fork. And, it gets plenty of the charred crispy bits that I adore on the outside.
Ingredients and Substitutions
Cabbage – Cabbage offers a refreshing, crisp texture and freshness as the side dish here.
Onion – For a milder bite and vibrant color, I prefer red onion here. If onions don’t thrill you, feel free to skip them, they’re entirely optional here.
Olive Oil – Olive oil is going to help with the roasting and aid in the carmelization of the vegetables.
The Spices – I always season with kosher salt and freshly ground black pepper, to enhance flavor. Sometimes I add a pinch of garlic powder or red pepper flakes too.
Balsamic Glaze – You’ll want to finish this with balsamic glaze for some tart, savory notes. Whatever store-bought brand you have on hand will work.
Notes on Equipment
- Fish Spatula – This is my favorite tool for turning vegetables. It is thin and flexible for sautéing, frying, turning, and lifting anything from fish to cookies to vegetables.
- Tongs – I use these stainless steel tongs at least once (if not multiple times) every single day. They’re almost like a second set of hands here.
- Sheet Pan
This was one of the EASIEST side dishes I have ever made! Cut, oil, season, toss in the oven. The hardest part was waiting for it to roast. Simple and delicious, WIN-WIN!
How to Make Roasted Cabbage
Warming the Oven: I start by preheating the oven to 450°F. That high heat is what gives us those crispy, caramelized edges.
Preparing the Cabbage: I wash the cabbage well and remove the outer leaves. Then I take one head of green cabbage and cut it into 8 wedges, leaving the core intact on each one. That core is what holds the wedge together while it roasts, so don’t cut it away. I’m also going to quarter the onion, just cutting it into wedges, not breaking it apart completely.
Placing the Cabbage: You’re going to spread the cabbage wedges evenly across a baking sheet. I make sure to leave plenty of space between the cabbage wedges on the pan. They need air flow as they roast.
Oiling & Seasoning: I pour the oil into a small bowl and then brush it over the cabbage and onion pieces. Then I sprinkle salt and pepper evenly over the vegetables.
Roasting: You’ll place the tray in the oven and roast for 20 minutes.
Flipping: I remove the tray from the oven and carefully use the spatula and tongs to turn over the vegetables.
Roasting Again: Now I return the pan to the oven and let things cook for another 10-15 minutes, this is when the cabbage gets crispy and caramelized on the edges.
Glazing: Once the vegetables are cooked, remove from the oven and transfer to a serving dish. I drizzle everything generously with balsamic glaze.
Serving: Serve immediately.
Expert Tip
Roasting the cabbage should take about 10-20 minutes per side, but the exact cook time depends on how crispy you like your vegetables. As the cabbage roasts and chars in the oven, the exact texture is up to you, but you’ll want to at least see visible browning on the fresh side after flipping the vegetables over. The edges of the cabbage and onion should be slightly browned when the center is fork tender.
Testing for Doneness – When the cabbage is done, I recommend both checking the tenderness with a fork and tasting. We aim for a firmer, solid bite, but if you like slightly softer vegetables, just let cook for an additional minute or two. Remember, it’s better to err on the side of undercooked than overcooked.
Tenting the Vegetables – If it doesn’t look like all the vegetables are done cooking yet, but some pieces are nearly too roasted, cover the baking sheet with aluminum foil for the remaining cook time. You’ll want to leave just a bit of space for air to flow through, but that way the vegetables will steam more than roast.
Storage & Reheating
How to Store: This cabbage can be stored in an airtight container in the refrigerator for 1-2 days.
How to Reheat: I typically just heat individual portions in a microwave-safe dish in the microwave.
Serving Suggestions
While I will happily eat a tray of roasted cabbage and just call it my dinner the rest of my family might like a little more on their plates. So, I would also serve this with Baked Chicken and Red Potatoes and with Broccoli Stuffed Chicken Breasts too.
It would pair well with a Zucchini Meatloaf too, if you’re anything like us right now and find yourself with a summer abundance on hand. And no one has ever complained with I handed them a Steak Kabob on a plate with roasted vegetables.
More Ways to Cook Cabbage
- Cajun Cabbage
- Creamed Cabbage with Bacon
- Air Fryer Cabbage
- Southern Fried Cabbage
- Butter Braised Cabbage
- Cabbage with Sausage and Potatoes
Frequently Asked Questions
Fresh cabbage will have a light green or bright green color, with no bruised or dark spots. The cabbage leaves should be firm to the touch, never wilted or squishy.
Definitely! I love the balsamic with the cabbage here, so I definitely add more to my serving. Drizzle on as much as you like.
I usually pour the olive oil into a measuring cup, then use a basting brush to lightly coat the individual pieces of cabbage and onion. However, when I’m in a hurry, I just drizzle them with oil and rub it over them with my hands. As long as they’re coated with oil, they’ll be fine.
Roasted Cabbage
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 head green cabbage cut into 8 wedges
- 1 red onion cut into 8 wedges OPTIONAL
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- pinch red pepper flakes OPTIONAL
- 2-3 tablespoons balsamic glaze
Instructions
- Preheat oven to 450°F. Brush each cabbage and red onion wedge with olive oil. Arrange wedges on a baking sheet. Sprinkle with salt and pepper.
- Roast in the preheated oven for 20 minutes; turn the cabbage wedges over and continue roasting until browned and charred in some areas, about 10-15 minutes more. Watch closely and remove from the oven when the cabbage is browned to perfection.
- Transfer to serving dish and drizzle generously with balsamic glaze.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these cabbage recipes!
a wonderful recipe 😋 we enjoy it thanks for sharing
I’m thrilled you like it, Connie!
Hi just wondering what is balsamic glaze?
Sheryl – Some people will cook down balsamic vinegar into a glaze. I recommend just buying it from the store, it will be in the same area as the balsamic vinegar and salad dressings in a small bottle.
This was one of the EASIEST side dishes I have ever made! Cut, oil, season, toss in the oven. The hardest part was waiting for it to roast. Simple and delicious, WIN-WIN!