If you’re looking for a simple yet incredibly healthy side dish, look no further, because this Roasted Cabbage is about to become your new go-to favorite.

This recipe is so simple as it roasts in the oven with minimal cleanup. The edges of the cabbage turn crispy and caramelized, while the centers become tender and buttery. Plus, it’s packed with fiber, vitamins, and antioxidants, making it a deliciously healthy choice for any meal.

Serve it alongside a hearty main dish or enjoy it on its own with a squeeze of lemon. Roasted cabbage proves that simple really is best.

Short version: roast cabbage at 425°F for 25 minutes. Cut a medium head of green cabbage (about 2½ pounds) into ¾-inch rounds or wedges with the core left on, brush both sides with 3 tablespoons of olive oil, season with salt and pepper, and flip the pieces halfway through. It makes 6 side servings.

What You’ll Love About Roasted Cabbage

• Incredibly Easy: Just slice, season, and roast. Plus, lining the baking sheet with parchment paper makes cleanup easy.
• Nutrient-Packed: Cabbage is loaded with fiber, vitamin C, and antioxidants.
• Naturally Plant-Based: A great side dish that pairs well with any dietary needs. Roasted cabbage is perfect for vegan, gluten-free, and Whole30-friendly meals.

What You Need to Make Roasted Cabbage

• Green cabbage: Look for a firm, heavy head with tightly packed leaves.
• Extra-virgin olive oil: Helps create those golden, crispy edges.
• Kosher salt and freshly ground black pepper: Essential for bringing out the cabbage’s natural sweetness.

(See the printable recipe card below for exact measurements.)

How To Make Roasted Cabbage In The Oven

1. Preheat the oven: Set your oven to 425°F and line a large baking sheet with parchment paper. Don’t use aluminum foil.
2. Slice the cabbage: Remove any tough or wilted outer leaves. Slice the cabbage into thick rounds or wedges, about ¾-inch thick, keeping the core intact so they hold their shape.
3. Season: Brush both sides of each slice with olive oil. Sprinkle generously with salt and pepper.
4. Roast: Arrange the slices in a single layer without overlapping. Roast for 25 minutes, flipping halfway through, until the cabbage is deeply golden at the edges and tender in the center.
5. Serve and enjoy: Enjoy warm from the oven, finished with a drizzle of lemon juice, a spoonful of tahini, or a sprinkle of cheese if you like.

Tips & Variations

• Choose the Right Cabbage: A fresh, firm head of cabbage will roast more evenly. Peel off any loose or wilted leaves before roasting.
• Try Red Cabbage: Red cabbage also roasts beautifully and adds vibrant color to your plate.
• Flavor Add-Ons: Experiment with garlic powder, smoked paprika, cumin, or nutritional yeast for an added boost of flavor.
• Make It a Meal: Serve roasted cabbage alongside baked salmon, grilled chicken, or a warm grain bowl for a balanced meal.

How to Cut Cabbage for Roasting

Pull off any tough or wilted outer leaves, then set the cabbage on its flat stem end. Cut it in half straight through the core, then cut each half into ¾-inch wedges, making sure each wedge keeps a little piece of the core. That bit of core is what holds the leaves together when you flip them. For rounds (sometimes called cabbage steaks), slice straight down through the whole head into ¾-inch slabs; the center slices hold together best.

Serving Ideas

Roasted cabbage is a simple side for just about any dinner. Serve it with roast chicken, pork chops, sausages or salmon, or pile it next to a grain bowl. Right out of the oven, finish it with a squeeze of lemon, a drizzle of tahini or a sprinkle of Parmesan. It’s also a nice change from potatoes on a weeknight.

Storage

Roasted cabbage is best fresh, while the edges are still crispy. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat them on a sheet pan in a 400°F oven for about 10 minutes so the edges crisp back up; the microwave works, but they’ll be softer.

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Roasted Cabbage FAQs

Should I cut cabbage into wedges or rounds for roasting?

Either one works. The key is keeping a little of the core on each piece so it holds together when you flip it, and cutting everything about ¾ inch thick so it all roasts at the same pace.

Can I use foil instead of parchment paper?

I skip the foil. Parchment is non-stick and helps the cabbage brown evenly, while foil reflects heat, which can keep the edges from browning. I explain why in my tips for roasting vegetables in the oven.

Can I roast red cabbage the same way?

Red cabbage roasts beautifully with the same method, and it looks gorgeous on the plate. Watch the edges toward the end, since the darker color makes it harder to tell when it’s browned.

How do you know when roasted cabbage is done?

The edges should be deep golden brown and a little crispy, and a knife should slide easily into the thickest part near the core. At 425°F, that’s about 25 minutes.

Have extra cabbage? Use it in my Ground Beef with Cabbage, or roast a second sheet pan of cauliflower alongside it.