The Best Way to Make Cabbage!

Roasted Cabbage

Don’t forget about cabbage! This budget-friendly, humble vegetable is full of delicious possibilities. Roasted Cabbage is an unstoppably yummy way to enjoy it—crispy edges, tender middles, and all the flavor thanks to my savory-sweet seasoning blend. A swoon-worthy side dish you’ll make on frequent repeat!

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Why You’ll Love This Oven-Roasted Cabbage Recipe

• Cabbage 2.0. Roasted cabbage is like the movie trope where the nerdy girl takes off her glasses, shakes out her ponytail, and suddenly becomes the prom queen. Ba-bam! Okay, we do love Healthy Coleslaw, Cabbage Soup, and Cabbage Rolls, but roasting in the oven brings out a different side of cabbage—crispy, caramelized, and incredible.
• Your Surprise Favorite. Do you enjoy Roasted Brussels Sprouts? You’ll LOVE roasted cabbage! The two are related and taste similar—think of cabbage like a great, big Brussels sprout.
• Ridiculously Easy. We’re talking 5 minutes of prep time here, because there is so little cutting! As long as you’ve got a good chef’s knife at the ready, it’s a breeze. This is a recipe where the oven does all the work, leaving you time to make Pan Fried Chicken Breast on the stovetop (or maybe just sit back and enjoy a Gold Rush Cocktail).
• Your Back Pocket Goes-With-Everything Side. The sweet-savory-umami flavors in these crispy oven-roasted cabbage wedges mean you can pair them with so many types of dishes, from Grilled Pork Tenderloin to Air Fryer Chicken Breast. I share some more ideas below!

How to Make Roasted Cabbage

The Ingredients

• Cabbage. Use your standard head of green cabbage, or savoy if you’re feelin’ fancy. Roasted red cabbage also works, but the color can be a bit unappetizing.
• Butter and Olive Oil. Or just olive oil—your call. This is how we get those crispy edges.
• Honey. Cabbage has a natural note of sweetness to it and the honey is here to give it a boost and help it caramelize.
• Garlic. As we see from Honey Garlic Pork Chops and Honey Garlic Salmon, garlic pairs beautifully with honey.
• Parmesan Cheese. Optional, but it adds some umami to the roasted cabbage. I always recommend grating your own for maximum meltability and flavor.
• Herbs. Another optional addition; I like using fresh parsley or chives.

The Directions

1. Cut the Cabbage in Half. Right down the center, through the stem.

2. Cut the Halves into Quarters. Again, cutting through the stem.

3. Cut the Quarters in Half. Now you’ve got wedges!

4. Oil Them. Place the cabbage pieces on a parchment-lined baking sheet and brush them all over with oil.

5. Butter Them Up. Melt the butter and whisk in the honey, garlic, and seasonings. Brush this mixture onto the cabbage.

6. Roast. Roast the cabbage for 15 minutes.

7. Finish. Add the Parmesan and continue roasting until the edges are crispy and browned. Garnish the roasted cabbage with herbs and ENJOY!

Recipe Variations

• Roasted Cabbage With Lemon. Serve the cabbage with lemon wedges and add a liberal squeeze of juice before digging in.
• Roasted Cabbage With Nuts. Take a cue from my Cabbage Steaks and add toasted pecans or walnuts.
• Roasted Cabbage and Onions. Cut a large red onion into eighths and roast this with the cabbage.
• Roasted Cabbage With Bacon. As we know from Fried Cabbage, cabbage and bacon belong together! Crumble Air Fryer Bacon or Baked Bacon over the cabbage before serving.

Storage Tips

• To Store. Store leftover roasted cabbage wedges in an airtight storage container in the refrigerator for up to 1 week.
• To Reheat. Reheat in the oven at 350 degrees F until warmed through (about 5 minutes), or heat them in the microwave.
• To Freeze. Roasted cabbage can be frozen in an airtight storage container for up to 3 months. 

What to Serve with Roasted Cabbage

• Pork. With the oven occupied, I love making Crock Pot Pork Chops or Air Fryer Pork Tenderloin to pair with this recipe.
• Chicken. Also great with roasted cabbage wedges? Baked Bone In Chicken Breast and Rosemary Chicken Thighs.
• Beef. Instead of the usual Corned Beef and Cabbage, try serving your Corned Beef Brisket with these cabbage wedges.
• Creamy Things. I love meal bowls with Creamy Polenta, oven-roasted cabbage, and Roasted Chickpeas or sausage for protein. Crispy cabbage is also a nice contrast to Instant Pot Risotto or Barley Risotto.

Recommended Tools to Make this Recipe

• Rimmed Baking Sheets. A rimmed baking sheet keeps the cabbage from falling off the edge!
• Small Whisk. For mixing the garlic honey butter.
• Sharp Chef’s Knife. You’ll need a good knife to cut the cabbage into wedges.

Recipe Tips and Tricks

• Don’t Stress About Stray Leaves. The stem halves of the cabbage wedges should stay together fairly well, but the other halves might fall apart a bit. You can piece them back together, but the leaves that fall away will become brown, crispy, and DELISH!
• Make Sure the Wedges Are Similar in Size. This ensures that they’re all tender and finished roasting at the same time.
• Flip Carefully. You can use a large spatula and a fork to help hold the roasted cabbage wedges together when you flip them. But again, if they do fall apart a bit, it’s okay—they’ll still taste good!

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Roasted Cabbage

This roasted cabbage recipe takes 5 minutes of prep for a crispy, caramelized, garlicky and slightly sweet side dish. Best cabbage ever!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 188kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 small head green cabbage or savoy cabbage
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter or additional olive oil
• 1 tablespoon honey
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons freshly grated Parmesan cheese optional
• Chopped fresh parsley or chives optional

Instructions

• Place a rack in the center of your oven and preheat to 425°F. Cut the cabbage into eight wedges: First, cut it in half lengthwise through the stem. Then lay each half flat on the cutting board and slice in half lengthwise. Finally, halve each quarter. For easy cleanup, line a large rimmed baking sheet with parchment paper. Arrange the cabbage in a single layer on top. Brush with the oil, then flip the cabbage over.
  
• In a small bowl, melt the butter. Whisk in the honey, garlic, salt, and pepper. Brush liberally over the top of the cabbage.
  
• Roast the cabbage for 15 minutes, then flip with a spatula. Sprinkle the Parmesan on top, then continue roasting until the cabbage is tender and the edges are dark brown, about 15 to 20 minutes more. Don’t worry if some of the edge pieces are super dark; they are the best part! Sprinkle with parsley or chives. Let cool a few minutes, then enjoy.
  

Notes

• TO STORE: Store leftover roasted cabbage wedges in an airtight storage container in the refrigerator for up to 1 week.
• TO REHEAT: Reheat in the oven at 350°F until warmed through (about 5 minutes), or heat them in the microwave.
• TO FREEZE: Roasted cabbage can be frozen in an airtight storage container for up to 3 months.

Nutrition

Serving: 1(of 4) | Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Potassium: 401mg | Fiber: 6g | Sugar: 12g | Vitamin A: 398IU | Vitamin C: 84mg | Calcium: 98mg | Iron: 1mg

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