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Why You’ll Love This Roasted Cabbage
If you’ve never tried oven roasted cabbage, you’re in for a surprise. Roasting cabbage at high heat transforms it into something incredible—silky and tender with crispy edges and a deep, slightly sweet caramelized flavor. My husband was stunned at how good it was, and now, it’s my absolute favorite way to eat cabbage.
The best part? It takes just a few ingredients and minimal prep. Once you try it, you’ll wonder why you didn’t make it sooner!
Ingredients You’ll Need
You only need two ingredients to make this amazing oven roasted cabbage recipe (plus salt & pepper to taste). That’s it! No extra spices needed—just let the oven do the work.
- Cabbage – A fiber-rich, nutrient-dense vegetable packed with vitamin C, antioxidants, and gut-friendly compounds. Roasting brings out its natural sweetness while keeping it light and satisfying.
- Avocado or olive oil – Both are heart-healthy fats that help with caramelization and crisp edges. Extra virgin olive oil is rich in antioxidants and anti-inflammatory compounds, while avocado oil contains vitamin E and lutein, which support cell health and eye health.
- Salt & pepper – Simple seasonings that enhances the natural sweetness.
How to Make Oven Roasted Cabbage
- Preheat & prep. Heat your oven to 450°F (230°C). Line a sheet pan with aluminum foil for easy cleanup.
- Slice the cabbage. The best method is to use a sharp knife to thinly slice the cabbage by hand—it gives you the right balance of texture and control. A mandoline can also work for even, ultra-thin slices, but be careful, as it can make the pieces too fine and prone to burning. I don’t recommend using a food processor or pre-sliced cabbage—the pieces tend to be too small, uneven, and won’t roast properly.
- Toss everything together. In a large bowl, toss the sliced cabbage with oil, salt, and pepper. Spread it evenly on the prepared sheet pan.
- Roast. Bake for 25 minutes, tossing after 15 minutes. Keep an eye on it toward the end—it can go from perfectly caramelized to burnt quickly!
- Serve & enjoy! The cabbage should be golden, crisp in some spots, and silky-tender in others.
What to Serve It With
This roasted cabbage is versatile! Serve it alongside:
- Grilled or roasted meats – Perfect with chicken, steak, or salmon.
- A grain bowl – Toss it into a quinoa or farro bowl for extra flavor.
- Eggs – A surprisingly good pairing for breakfast or brunch.
Or just eat it straight from the pan—I won’t judge.
Advance Prep & Storage
- Make ahead? This recipe is best fresh, but you can slice the cabbage ahead of time and store it in an airtight container in the fridge for up to 2 days before roasting.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a 375°F oven for about 5-7 minutes, or reheat in a skillet over medium heat. The microwave works, but you’ll lose the crispiness.
FAQ
- Can I use red cabbage?
Yes! Red cabbage roasts just as well, though it tends to be slightly firmer. The color also deepens to a rich, almost purple hue. - Why is my cabbage burning?
It roasts fast at 450°F, so be sure to toss at the 15-minute mark and check frequently in the last 5 minutes. Every oven is different! - Can I add more seasonings?
Absolutely. Garlic powder, smoked paprika, or even a pinch of red pepper flakes would be great additions. But honestly, it doesn’t need much—this cabbage shines on its own. - Can I roast a whole head instead of half?
Yes, but use two sheet pans instead of crowding one. Overcrowding prevents caramelization, so spreading it out ensures even roasting. If your oven cooks unevenly, rotate the sheet pans halfway through for the best results. It may need an extra 5-10 minutes to roast fully. - Which oil is best for roasting cabbage at high heat?
Avocado oil is excellent for high-heat roasting due to its high smoke point (around 510°F). While extra virgin olive oil has a lower smoke point (374–405°F), studies show it remains stable and safe at higher temperatures because of its antioxidant content. Therefore, both oils are suitable for this recipe.
Final Thoughts
This oven roasted cabbage is proof that simple ingredients can create something amazing. The combination of crisp, caramelized edges and tender, buttery bites makes it a side dish you’ll crave. If you give it a try, let me know—I’d love to hear if it surprises you as much as it did my husband!
More Simple Recipes
Roasted Broccoli and Cauliflower
Roasted Broccoli and Bell Pepper
Oven Roasted Cabbage
This oven roasted cabbage is silky, caramelized, and crispy in all the right places. So simple, yet so delicious, it might become your new favorite!
Servings: 4
Ingredients
- 1/2 head Green cabbage thinly sliced
- 2 tbsp Avocado oil or extra virgin olive oil
- Salt & Pepper to taste
Instructions
- Heat your oven to 450°F (230°C). Line a sheet pan with aluminum foil for easy cleanup.
- Slice the cabbage into thin strips (about 1/4") using a sharp knife.
- In a large bowl, toss the sliced cabbage with oil, salt, and pepper. Spread it evenly on the prepared sheet pan.
- Bake for 25 minutes, tossing after 15 minutes. Keep an eye on it toward the end—it can go from perfectly caramelized to burnt quickly!
- Serve & enjoy! The cabbage should be golden, crisp in some spots, and silky-tender in others.
Notes
- Oil Choice: Avocado oil is ideal for high-heat roasting, but extra virgin olive oil works too. Despite its lower smoke point, olive oil remains stable at this temperature.
- Slicing Method: For best results, slice the cabbage by hand with a sharp knife. A mandoline works but can make the pieces too thin and prone to burning. Avoid using a food processor or pre-sliced cabbage.
- Watch Closely at the End: The cabbage can go from caramelized to burnt quickly in the last few minutes. Keep an eye on it and remove when golden and crisp in spots.
Nutrition
Nutrition Facts
Oven Roasted Cabbage
Amount per Serving
Calories
90
% Daily Value*
Total Fat
7
g
11
%
Saturated Fat
1
g
6
%
Sodium
20
mg
1
%
Total Carbohydrate
7
g
2
%
Dietary Fiber
3
g
13
%
Total Sugars
4
g
4
%
Includes Added Sugar
0
g
Protein
1
g
2
%
Vitamin A
111
IU
2
%
Vitamin C
42
mg
51
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
Potassium
193
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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My new favorite way to cook cabbage!
I am a big fan of roasted vegetables, but “plain shredded cabbage” always seemed like it belonged as the key ingredient of coleslaw! Well… I could not believe the taste of this recipe and devoured it immediately before going back for a second helping. This just became my new favorite vegetable!