Description
This roasted cabbage recipe is a quick and easy side dish that transforms a simple head of cabbage into a tender, caramelized, and flavorful addition to any meal. With minimal ingredients and only 35 minutes from start to finish, it pairs perfectly with beef, corned beef, pork loin, chicken, or any weeknight dinner. The high-heat roasting method enhances the natural sweetness of the cabbage while giving it deliciously crisp edges. If you’re looking for a healthy, budget-friendly, and effortless vegetable dish, this roasted cabbage is a perfect choice.
Ingredients
- 1 head cabbage, cut into 1-inch wedges
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Place a baking tray on the middle rack and preheat the oven to 450°F.
- Cut the cabbage in half through the core, then cut each half into quarters. Slice each quarter into approximately 1-inch wedges, keeping the core intact.
- Brush both sides of the cabbage wedges with olive oil.
- Sprinkle one side with salt and black pepper.
- Place the cabbage wedges on the hot baking tray and roast for 23 to 25 minutes, or until tender with lightly browned edges.
- If desired, drizzle with balsamic vinegar before serving.
Notes
Serving Tips
• Serve alongside beef, corned beef, pork loin, roasted chicken, pork chops, or grilled steak.
• Add a finishing drizzle of balsamic vinegar, lemon juice, or melted butter for extra flavor.
• Garnish with fresh parsley, dill, or chives for a bright, fresh touch.
• Pair with mashed potatoes, roasted carrots, rice, or crusty bread to complete the meal.
• Serve as part of a low-carb or keto plate for a healthy, satisfying side.
Storage Tips
• Refrigerate leftover roasted cabbage in an airtight container for up to 4 days.
• Reheat in the oven at 400°F for 8–10 minutes to keep the edges crisp.
• Microwave for 1–2 minutes if you prefer a quick reheat (softer texture).
• Freeze only if necessary; texture may soften, but it will still be usable in soups or sautés.
• Store raw, cut cabbage wedges in the fridge for up to 3 days if prepping ahead.