I love delicious cabbage and enjoy eating it. When most people think of cabbage, two dishes usually come to mind: cole slaw and corn beef and cabbage. Both are basic recipes loved by millions. I’ve also chopped cabbage for a stir fry and for other dishes. It’s versatile.
Today I’m wanting to share another approach to the not-so-humble cabbage: seasoned and roasted in the oven. My recipe is a little spicy. You totally control its spicyness by your seasoning choices. You can add or subtract to fit your needs. If you’re not a red pepper fan, try using smoky paprika for great flavor.
I’m using green cabbage for roasting, but you can also roast purple cabbage. It has a stronger flavor, but it’s still tasty and also healthy for you.
Cabbage’s Health Benefits:
- Rich in fiber, which promotes regular bowel movements and improves digestion.
- Contains antioxidants, such as anthocyanin, that protect against heart disease.
- Provides vitamin C, which supports healthy blood vessels and strengthens the immune system.
- Contains glutamine, an amino acid with anti-inflammatory effects.
- May help reduce inflammation associated with arthritis and other conditions.
- Provides antioxidants that fight off free radicals and protect cells from damage.
- Helps to lose weight with its fiber and low calories.
Before roasting, I use olive oil, half a cabbage chopped into 4 pieces, a pinch of garlic powder and red pepper flakes or chili powder, and salt & pepper. Try to keep the core attached to the cabbage when cutting into wedges to help it hold together. This can be cut off after roasting. Fresh squeezed lemon juice completes the flavor after roasting. If you like the cabbage soft, you can do cabbage steaks which are a little thinner than the 4 parts of a half. Thinner pieces will cook faster. Roast until brown whe using thin piece.
Now we all know that not all ovens cook the same. If you know your oven runs hot, you could reduce the temperature or tent the cabbage for part of the roasting. Adjust according to your oven. I like the crisped dark edges and think it tastes great. You can roast cabbage year round. In winter, I suggest a sheet pan meal with cabbage and root vegetables. Below is roast lamb with roasted vegetables. Use peas or beans instead of meat for a great vegan meal.
In the summer when gardens are producing all kinds of great veggies, try a vegan meal of peas or beans with roasted cabbage, corn on the cob, sliced tomatoes, and sauteed squash & carrots. If you don’t garden, visit your local farmer’s market for fresh from the fields produce.
Sensational Roasted Cabbage
Use organic when available. Serves 4
Roasted Cabbage
Ingredients
- 2 tbsp extra-virgin olive oil
- 1/2 head green cabbage, cut into 4 wedges
- 1 pinch garlic powder, or to taste
- 1 pinch red pepper flakes or chili powder, or to taste
- salt & black pepper to taste
- 2 lemons halved
- optional add onion, carrots, tomatoes, etc. vegetables to roast
Instructions
- Preheat the oven to 450 degrees F (230 degrees C)
- Brush both sides of each cabbage wedge with olive oil
- Optional mix root vegetables with extra oil
- Sprinkle garlic powder, pepper flakes, salt, and pepper over each wedge & vegetables if using
- Arrange cabbage on a baking sheet
- Roast in the preheated oven for 15 minutes
- Flip cabbage wedges & continue roasting until browned & charred in some areas, about 15 minutes more
- Remove from oven
- Squeeze lemon over each wedge to serve
Enjoy!
This post was featured at:
Get exclusive free printables & all the news straight to your mailbox – Just hit the subscribe button!
Please see my Link Parties page for the parties where this post was shared.
Discover more from Comfort Spring
Subscribe to get the latest posts sent to your email.
This looks so attractive and sounds delicious. I am wondering how your make sure there are no bugs or dirt in the large pieces of cabbage,
I check when washing the head and have never had a problem.
I’m excited to give your recipe a try! We love cabbage and all its health benefits and this dish sounds so yummy! Thank you!
I can’t find a thing I disagree with! So glad I found this recipe, as I have a head in the fridge. I buy one each time I go to the market, and find some new way to cook it. This will be on the table tonight, visiting from #MMBC!
…I love cabbage!
We love cabbage but I’ve never thought of roasting it – I’ll give it a try 🙂
Cauliflower roasted in the oven with garlic is also really tasty!
#MMBC
This sounds delicious!
I like them, but they don’t like me LOL
Carol – what a coincidence! My hubby was just talking the other night about cooking more cabbage! Your ideas will fit the bill very nicely. I will be passing this post on to him as soon as I finish typing this comment! I hope the first day of April is full of fun and no pranks!
I’m glad it’s coming in handy. I think you’ll like it. Have a great day!
I love cabbage and thisis another great way to prepare it. Thank you for sharing.
Have extra cabbage in the frig and am going to try the vegan version ASAP. Thanks for sharing. Nancy Andres @ Colors 4 Health.
Cabbage for me in any shape or form, love this roasted version you shared
Thank you for sharing and participating at SSPS 354. See you at #355
Hey! Just wanted to share some awesome news, your post is being featured at SSPS 355! Huge congrats, and thanks for sharing. See you Monday!
Thanks for the feature!
I’m definitely going to give this a try! I am always looking for new roasted veggie recipes. I haven’t tried cabbage! This looks delicious. Thanks for sharing this post with us at the Will Blog for Comments #59 linkup. Looking forward to seeing you next time. Have a great week!
Love cabbage i will save this as it looks very tasty.
thanks for the save!