Do you know how incredible cabbage is when roasted? On the inside, it is soft enough to just melt in your mouth. And, it gets plenty of the charred crispy bits that I adore on the outside.
The only cabbage I knew growing up was in coleslaw or boiled with corned beef. I am blown away at the flavor and results from simple roasted cabbage.
How to Roast Cabbage
Follow these simple directions on how to roast cabbage:
Prep the oven: Preheat your oven to 450°F.
Prep the cabbage: Wash the outside of the cabbage. Then, slice the cabbage in half through the stem. Take each half and quarter it (again through the stem). Keeping the stem attached to each wedge helps hold it together.
Brush both sides of each cabbage wedge with olive oil. Then season with salt and pepper. Arrange them on a sheet pan.
A fish spatula is my favorite tool for turning vegetables. It is thin and flexible for sauteing, frying, turning, and lifting anything from fish to cookies to vegetables.
Keep these tips in mind when making roasted cabbage:
First, high quality produce is going to give better results. Pick cabbage that is firm and heavy, but not too large. Avoid leaves that have any visible discoloration or blemishes.
Second, make sure to leave plenty of space between the cabbage wedges on the pan. They need air flow as they roast.
Oven Charred Cabbage
Third, the best-tasting roasted cabbage will have plenty of browned or blackened areas on the outermost edges where the wedges get a crispy char.
You can cover them with foil tents to avoid getting this charring. But, you’ll miss out on the very best parts of roasted cabbage. The crispy bits.
My mind has officially been blown by the amazing results you get from roasting a simple head of green cabbage. Tender buttery leaves surrounded by crispy browned pieces.
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 the cabbage apart and devouring it.
How Long to Roast Cabbage
Here’s the deal on how long to roast cabbage: it depends on how charred you like it. Expect to roast the wedges for about 15 minutes on each side.
Once you’ve flipped them once, and you see visible browning on the fresh side, give them a test. Keep roasting until they are fork tender.
If the wedges are getting too charred for your taste, you can use the foil tent trick mentioned above. This will stop them from charring further while they finish cooking.
I can’t overstate the importance of testing with a fork and also tasting the vegetables when trying new cooking methods.
We prefer our vegetables more firm than soft, with a solid bite to them. If you prefer your vegetables to be a bit more cooked, just add a minute or two to the provided cooking times. It’s always better to err on the side of undercooked versus overdone.
Keep in mind that cooking times are estimates and adjust them to be exactly what you like best.
Oven-roasted cabbage with balsamic and roasted onions is nothing short of a crazy obsession. Try it and you will understand.
There are so many great ways to cook cabbage! Once you’ve mastered roasting don’t forget about giving it a simple saute some time, or using your air fryer. You have to try making these buttery cabbage and noodles, too!
- 2 tablespoons extra-virgin olive oil
- ½ head green cabbage cut into 4 wedges
- 1 pinch garlic powder or to taste
- 1 pinch red pepper flakes or to taste
- salt and ground black pepper to taste
- 1 lemon halved
- Preheat oven to 450°F.
- Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
- Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 10 minutes more. Watch closely and remove from the oven when the cabbage is browned to perfection. Squeeze lemon over each wedge.
2 Comments Leave a comment or review
Sandra in Phx says
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!
We are letting the cat out of the bag on this one when it comes to how delicious cabbage really can be!