- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
Roasted cabbage, seasoned with garlic and chilli is a quick and easy side dish for weeknight dinners.
80 people made this
- 2 tablespoons extra-virgin olive oil
- 1/2 head green cabbage, cut into 4 wedges
- 1 pinch garlic powder, or to taste
- 1 pinch dried chilli flakes, or to taste
- salt and freshly ground black pepper to taste
- 2 lemons, halved
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat oven to 230 C / Gas 8.
- Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, chilli flakes, salt and pepper over each wedge. Arrange wedges on a baking tray.
- Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
Keep the core attached to the cabbage when cutting into wedges to help it hold together.
Reviews & ratingsAverage global rating:(172)
Reviews in English (135)
by Cathy Myers
Perfect! Baked at 425*, tented with foil, for 20 minutes and then removed and continued to roast for 20 more minutes. Excellent with our red beans and rice dinner. Thank you!-24 Jan 2015
Roasted Cabbage Haiku: "A great recipe, but execution needs work. Should've been covered." Peering at the more recent reviews, I see folks mentioning that they covered their cabbage partially, which I guess I should've done b/c the texture of ours was mooshy in parts, and burnt in others. Absolutely adored the idea behind it and plan on doing it again, as we eat cabbage frequently and are always delighted to try new methods of preparing it.-05 Feb 2015
Hi all, thank you for the reviews! Some of you opted to cover the cabbage, that's a great idea. I do love it charred but if it is too charred for you, you may want to alter the oven temp, since we all know everybody's oven is different! I love the variations you are contributing as well, thanks so much!-07 Feb 2015
Perfect Roasted Cabbage
Ever roasted cabbage? If not, meet your new favorite side dish! If you enjoy roasted Brussels sprouts, you’ll surely love roasted cabbage, which offers similarly irresistible crispy-caramelized-tender bits.
Roasted cabbage has a lot going for it, and it’s about time I shared my go-to roasting method. Cabbage is easy to prepare for roasting (much easier than Brussels), very inexpensive, and lasts quite a while in the fridge.
Plus, roasted red cabbage adds an eye-catching purple hue to the dinner table. It’s fun, right? This dish would be a vibrant addition to your Easter meal.
Keep cabbage on hand in the vegetable drawer and you can turn it into a simple and nutritious side dish in twenty minutes. I’ll show you how!
Why Roast Cabbage?
Have you ever looked in the fridge and asked yourself, “How am I going to use up this entire head of cabbage before it goes bad?” If so, then you need roasted cabbage (and sauerkraut) in your life.
Once roasted, it shrinks down, becomes sweet, and suddenly that doomed-for-the-compost cabbage has a new life!
How do you make Roasted Cabbage Steaks?
- Prep and season. First, cut the head into fat wedges after removing the loose outer leaves. Then, arrange in one layer on your sheet. Brush the surface with oil, then season ALL sides of each wedge.
- Roast. Next, bake in a 425F oven for about 25 to 30 mins until tender but still slightly crisp, and you&rsquore starting to see deep brown edges.
- Serve. Enjoy hot out of the oven with a sprinkle of pepper flakes and lemon slices on the side!
- Use other seasonings: Don&rsquot be afraid to play with flavors! Try sprinkling some Cajun seasoning on the wedges, dried herbs, Old Bay, Ranch seasoning, lemon salt, and lots of black and white pepper.
- Add crunch: I like adding crispy, seasoned bread crumbs on top for more texture.
- Add cheese: Try sprinkling some grated parmesan cheese on the slices before roasting!
- Make it zesty: Instead of lemon juice, drizzle some balsamic vinegar on top after roasting.
How do you choose a fresh cabbage head?
It should feel compact and tight with very few limp and damaged leaves outside. A good one will feel heavy in your hands and look fresh and green.
What type of cabbage is best for roasting?
I prefer using the leafy green ones for their neutral flavor, which allows the seasonings to shine. For roasting, you should always use a large one for at least 2 lbs.
They make the perfect steaks! They&rsquore sturdy, and the outsides brown nicely while keeping the insides tender and delicious.
How do you keep cabbage crispy?
It helps to start with wedges that are as dry as possible. Moisture is the enemy of crispness and will steam your veggies instead of roasting them.
In addition, make sure to preheat your oven as well, so that the wedges start to roast the moment they&rsquore placed inside.
Is cabbage supposed to be crunchy?
Yes, the raw ones should be crunchy! That&rsquos how you know it&rsquos fresh and high-quality. Roasting transforms that raw crunch into a wonderful crispy texture.
How to store and reheat leftovers?
Let the wedges cool down first, then place them in a container with an air-tight seal. Consume within a day or two if you&rsquore keeping it in the fridge.
I don&rsquot recommend freezing them because you lose a lot of that crispiness after thawing, and it tends to be soggy.
To reheat, microwave, or roast for a few minutes until hot.
What to serve with Roasted Cabbage?
For a lighter meal, enjoy them with Maple Soy Grilled Salmon or Grilled Chicken.
- Cabbage. Use a medium-sized cabbage head that is not too heavy (the leaves should feel hard), and not too loose.
- Butter. I used plant-based butter to make a vegan version, but if you prefer regular butter, that's fine too. Olive oil can also be used.
- Seasonings. Garlic powder, salt, and taco seasoning. Taco seasoning could be substituted with other spices, such as paprika, berbere, zaatar, dried Italian herbs, or whichever spice is your favorite.
- Three 1 3/4-pound heads of green cabbage, each cut into 6 wedges through the core
- 3/4 cup extra-virgin olive oil
- Freshly ground pepper
- 8 garlic cloves, peeled and halved
- 6 rosemary sprigs
- 1 1/2 cups walnuts (4 1/2 ounces)
- 1 stick unsalted butter
- 1/4 cup apple cider vinegar
- 2 tablespoons Moscatel vinegar (see Note) or white balsamic vinegar
Preheat the oven to 400°. In a large roasting pan, toss the cabbage wedges with the olive oil and season with salt and pepper. Arrange the wedges cut side down in a single layer and scatter the garlic and rosemary sprigs around them. Cover tightly with foil. Bake for about 45 minutes, until the cabbage cores are tender. Uncover and bake for about 20 minutes longer, turning once, until the cabbage is brown around the edges.
Arrange the cabbage on a platter and tent with foil. Strip the rosemary leaves from the stems discard the stems and garlic.
In a medium skillet, toast the walnuts over moderate heat, tossing, until lightly browned, 5 minutes. Let cool, then coarsely chop.
In the same skillet, melt the butter. Add the chopped walnuts and cook over moderate heat, stirring, until the butter turns medium brown and smells nutty, about 5 minutes. Add the rosemary needles and cook, stirring, until crisp, about 1 minute. Reduce the heat to low, stir in both vinegars and cook until the dressing is slightly reduced, about 2 minutes. Season with salt and pepper. Spoon the dressing over the cabbage wedges and serve.
How to Store and Reheat
To store Roasted Cabbage Steaks, allow them to cool before placing them in a container with a tight lid and refrigerating them. They will stay fresh in there for about 3 days. When you are ready to reheat them, you can either microwave them for a few minutes or place them on a baking sheet to warm in a 350°F oven until they reach the desired temp.
This recipe for Roasted Cabbage Steaks is deliciously simple. You can prep it in minutes and serve a flavorful vegetable dish that is healthy, as well as vegan, gluten-free, dairy-free, and paleo. You and your family are going to love both the taste and the convenience of this scrumptious side dish!
- 2 medium purple or green cabbages (4 lb. total second cabbage optional)
- 2 tsp. (or more) kosher salt, divided
- 1 3/4 tsp. freshly ground black pepper, divided
- 2 (14.5-oz.) cans chickpeas, drained, rinsed
- 1 tsp. ground cumin
- 1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided plus more for drizzling
- 1 1/4 tsp. ground coriander, divided
- 1/2 loaf sourdough bread (about 1/2 lb.)
- 2 garlic cloves, finely grated, divided
- 2 tsp. Dijon mustard, divided
- 2 Tbsp. finely chopped parsley, plus whole leaves for serving
- 1/2 cup vegan or regular mayonnaise
- 2 Tbsp. (or more) fresh lemon juice
Roasted Cabbage Wedges With Tomatoes and Chickpeas
Roasting cabbage gives you charred, crispy edges with tender, sweet layers underneath. This recipe spices the crucifer with curry and tops the wedges with a quick combination of saucy chickpeas and tomatoes. A pinch of sugar helps with browning and to balance the flavors of the sauce, but leave it out if you’d prefer.
Active time: 25 mins Total time: 35 mins
Storage Notes: The cooked cabbage and the chickpea-tomato sauce can be refrigerated, preferably separately, for up to 5 days. The sauce can be frozen for up to 3 months freezing the cabbage is not recommended. Reheat the cabbage in a 300-degree oven and the sauce (after thawing, if frozen) in the microwave or on the stove top.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings each serving is 2 wedges and 1 cup sauce
Position a rack in the lowest position of the oven and preheat to 500 degrees.
In a small bowl, whisk together 4 tablespoons of the oil, 2 teaspoons of the curry powder, the sugar, 1 teaspoon of salt and the pepper. Halve the cabbage through the core, and cut each half — again, through the core — into four equal-size wedges, leaving the core intact as much as possible. (This helps keep the wedges from falling apart in the oven.)
On a large, rimmed baking sheet, arrange the cabbage wedges in an even layer. Brush them all over with the oil mixture. Cover tightly with aluminum foil and roast for 10 minutes. Remove the foil and roast the wedges, uncovered, for 10 to 12 minutes, or until the cabbage is tender and the sides touching the sheet are well browned.
While the cabbage is roasting, in a 12-inch skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering. Add the garlic, ginger and remaining 1 teaspoon of curry powder and 1/2 teaspoon of salt and cook, stirring, 30 seconds. Add the chickpeas and their liquid, followed by the tomatoes, and bring to a boil. Reduce the heat slightly so the liquid is at a gentle boil. Cook, stirring frequently, until the tomatoes begin to break down and the liquid has thickened, 7 to 9 minutes. Taste, and add more salt if needed.
Divide the cabbage among individual plates and spoon the chickpea mixture on top. Sprinkle with cilantro, dollop with the yogurt, if using, and serve hot.
Adapted from “The Complete Plant-Based Cookbook” (America’s Test Kitchen, 2020).
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