Roasted Cabbage With Garlic And Olive Oil

Roasting this vegetable is a game-changer, convincing even the most reluctant picky eaters that it’s, in fact, worth a try! I happen to like cabbage very much. I think it’s delicious even when very simply prepared. Steamed cabbage with butter and garlic is one of my favorite side dishes. But roasting certainly elevates this vegetable to a whole new level. The Picky Eater, who pretty much objects to all vegetables, declared it as “amazing” and asked for seconds. I nearly fainted.

Ingredients

You’ll only need a few simple ingredients to make roasted cabbage. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Green cabbage. I’m pretty sure you can make the exact same recipe with red cabbage, but I never tried it. Olive oil. This is my favorite oil to cook with. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead (but it won’t be as tasty!) Kosher salt. If using fine salt, you should be using less of it, or the dish could end up too salty. Spices: I like to use garlic powder and red pepper flakes. I actually prefer garlic powder to fresh minced garlic, because it coats the cabbage more evenly. I like this dish spicy so I use quite a bit of red pepper, as you can see in the video below. But I wrote this recipe keeping in mind that not everyone likes their food spicy. In any event, you can simply omit the red pepper if you wish.

Instructions

How to roast a cabbage? Although it’s not exactly a quick recipe - it takes about 40 minutes from start to finish - it is actually very easy. The detailed instructions are included in the recipe card below. Here are the basic steps: Cut the cabbage into wedges, as shown in the video. Don’t try to remove the core - it’s delicious when roasted, and if you try to remove it, the wedges will fall apart. Spray the wedges with olive oil and sprinkle them with spices. Roast at 400°F until tender and browned, 25-30 minutes.

Expert tip

Note that when you lift the baked cabbage slices from the pan, they will somewhat fall apart on you. That’s totally expected, so don’t let that distress you. They will, for the most part, keep their pretty shape.

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can make the same recipe with purple cabbage.Other spices to experiment with include onion powder and dried thyme.Rather than spraying the wedges with olive oil, you can brush them with melted butter.Try sprinkling dry-grated parmesan on the cabbage 10 minutes before it’s done.Try sprinkling the cooked cabbage with bacon bits.

Recommended main dishes

Anything goes with roasted cabbage! It’s such a versatile side dish. But since I bake the cabbage in a 400°F oven, I like to serve it with main dishes that I can cook in the same oven. So I often serve it with one of the following:

Baked shrimpBuffalo chickenChicken meatballsKeto meatballsBeef tenderloin roastSpicy chicken drumsticks

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power. They are also good cold! Sometimes I shred them and add them cold to a salad the next day. Other times, I simply snack on them cold - kind of like antipasti.

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