Roasted Cabbage

This roasted cabbage recipe is wedges of cabbage seasoned with olive oil and spices, then oven baked until tender and browned. A simple and inexpensive side dish that pairs perfectly with chicken, beef and seafood.

Course Side

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 61kcal

Author Sara Welch

Ingredients

1 head cabbage cut into 8 equal wedges or slices
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 teaspoons lemon juice
2 tablespoons fresh parsley chopped
cooking spray

Instructions

Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
Place the cabbage pieces in a single layer on the pan. Drizzle the olive oil over the top.
Season the cabbage with the salt, pepper and garlic powder.
Bake for 20 minutes or until cabbage is browned and tender.
Drizzle the lemon juice over the top. Sprinkle with parsley, then serve.

Video

Notes

I find that this recipe tastes best hot from the oven so that the cabbage has crispy edges. You can refrigerate any leftovers for up to 3 days. Reheat leftovers in the microwave, or in a covered dish in the oven.
If you like your cabbage to be extra crispy, you can broil it for 3-4 minutes at the end of the bake time.
Line the sheet pan with foil coated in cooking spray for easy clean up.

Nutrition