This roasted cabbage recipe is wonderfully delicious! Whenever I cook this roasted cabbage, I don’t usually measure the ingredients exactly. If you give it a try and work out the measurements, please share your tips with others!
Roasted cabbage is one of those dishes that’s more delicious than you’d expect. The oven turns it into golden brown, deeply savory, and full of flavor. If you’ve never tried making it this way, get ready to be pleasantly surprised.
A simple coating of olive oil and seasoning is all it takes for the cabbage to caramelize beautifully in the oven. Still, you can always add spices or fresh herbs, turning it from a crunchy, slightly bitter vegetable into a dish you’ll keep coming back for.
Why You’ll Love This Recipe
- This roasted cabbage recipe gives you crispy, charred edges paired with a soft, tender, juicy inside.
- Home cooks often mention that the flexible cooking time and temperature make it simple to add extra flavors, such as cheese.
- One reviewer noted that the roasting process of this roasted cabbage brings out the cabbage’s natural sweetness.
Ingredients and Variations:
Cabbage:
I prefer using white or green cabbage for this recipe, but feel free to try other varieties as well, like roasted red cabbage. Just note that more tender types, such as Napa cabbage, tend to roast more quickly; that’s your choice. Cut cabbage into 4 wedges.
Olive oil:
Before you place the cabbage in the oven, you must coat it with oil. Avocado oil is my preferred choice because it’s neutral in taste and fine at higher temperatures. It also gives you a smoky taste, like in this roasted cabbage recipe.
To season:
Now season with some salt, garlic powder, and red pepper flakes; it depends on your own taste. Most people don’t like more spices, so you can skip it too.
Lemon:
Just before serving, I like to add a squeeze of fresh lemon juice. It adds a burst of freshness and brightens up the whole dish.
How to Roast Cabbage:
Step 1: Cabbage can be roasted in different shapes, like steaks or wedges, but slicing it is my favorite method.
To prep it, I peel away any tattered outer leaves, cut the cabbage into quarters, and remove the tough core that’s exposed. Then I slice each quarter into strips about ½ inch thick, which creates pasta ribbons in appearance.
First, get all your ingredients ready and preheat the oven to 450°F (230°C).
Step 2: Apply olive oil to both sides of each cabbage wedge, sprinkle garlic powder, pepper flakes, salt, and pepper, and arrange them on a baking sheet for oven roasted cabbage.
Step 3:Mix the sliced cabbage with a little fat, salt, and pepper, then roast in a hot oven until browned, wilted, and sweet in flavor. Arranging it in a single layer on the baking sheet helps to caramelize rather than steam; now its ready your oven roasted cabbage.
Oven Roasted Cabbage
Ingredients
Equipment
Method
- Preheat the oven to 450°F (230°C).
- Peel away any tattered outer leaves, rinse the cabbage, and pat dry thoroughly.
- Cut the cabbage into 4 wedges, keeping the core intact so the wedges hold together.
- Coat both sides of each wedge with olive oil, then sprinkle with garlic powder, red pepper flakes, salt, and pepper.
- Arrange wedges in a single layer on a baking sheet.
- Roast for about 25 minutes, until browned, caramelized, and tender.
- Squeeze fresh lemon juice over the top just before serving.
Notes
- Preheat the oven to 450°F (230°C).
- Peel away any tattered outer leaves, rinse the cabbage, and pat dry thoroughly.
- Cut the cabbage into 4 wedges, keeping the core intact so the wedges hold together.
- Coat both sides of each wedge with olive oil, then sprinkle with garlic powder, red pepper flakes, salt, and pepper.
- Arrange wedges in a single layer on a baking sheet.
- Roast for about 25 minutes, until browned, caramelized, and tender.
- Squeeze fresh lemon juice over the top just before serving.
Recipe Tips:
- Leave the core intact when preparing wedges. The core turns out delicious after roasting, and removing it will cause the wedges to fall apart.
- It’s normal for a few cabbage slices to break apart as you lift them from the pan. Most will still hold their shape well.
- Washing the cabbage before cooking is important after removing the outer leaves to get rid of any insects. You can soak it briefly in salted water or simply rinse it. After this, dry thoroughly with paper towels so it roasts properly instead of steaming.
- For medium or small cabbages, there’s no need to halve them. You can slice them directly into rounds.
Serving Suggestions:
You can store the cabbage in an airtight container in the refrigerator for up to 5 days, or freeze it for as long as 3 months. Before reheating, allow it to thaw overnight in the fridge.
What to Serve with Roasted Cabbage?
we can serve it with Chicken pesto pasta or Creamy shrimp pasta and ground beef and rice casserole which you want.
FAQs:
Can I use red cabbage?
Yes, red cabbage works well too, though it may have a slightly different flavor and color once roasted.
Can I substitute minced fresh garlic for garlic powder?
Yes, fresh minced garlic can be used instead of garlic powder, though it may burn slightly faster in the oven due to the high heat. If using fresh garlic, keep an eye on the cabbage while it roasts to prevent it from turning bitter.
Can I drizzle the cabbage with olive oil instead of using a spray?
Yes, drizzling olive oil works just as well as spraying it, as long as you spread it evenly with a brush or your hands. Just be careful not to add too much, since excess oil can make the cabbage steam instead of roast.
How long can I keep the leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months and thaw overnight in the fridge before reheating.
Nutrition:
slice | Calories: 145kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 310mg | Potassium: 280mg | Fiber: 3g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 45mg | Calcium: 60mg | Iron: 1mg
