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
Calories: 90kcal
Equipment
- Cutting board
- Chef knife
- Glass mixing bowls
- Baking sheet
- Tongs
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
Calories: 90kcal | Total Carbohydrate: 7g | Protein: 1g | Total Fat: 7g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 193mg | Dietary Fiber: 3g | Total Sugars: 4g | Vitamin A: 111IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 1mg | Includes Added Sugar: 0g