When You Need a Crisp and Sweet Roasted Cabbage Side Dish

Roasted cabbage isn’t something I made often until I stumbled upon this simple method. It’s funny how something so humble can become a highlight on the dinner table. I remember one evening, the kitchen filled with the scent of caramelizing edges and garlic, the kind of aroma that makes you pause whatever you’re doing. I was halfway through prepping the cabbage wedges—trying to get them just right—when I accidentally knocked over the olive oil bottle, sending a slow, oily spill across the counter. It was a messy moment, but it didn’t stop me from finishing the dish. In fact, the slight imperfection made the eventual taste even more satisfying.

There’s something about the way the cabbage softens inside but crisps up outside that feels like a tiny victory. It’s easy to underestimate cabbage, but roasting it brings out a natural sweetness that surprises you. The garlic and pepper add just enough bite without overpowering the delicate flavor. It’s the kind of side dish that pairs easily with almost anything and makes you want to reach for seconds.

Why You’ll Love It:

• The texture is a perfect balance of tender and crispy, which is unexpectedly delightful.
• It’s a simple recipe — and that’s kind of the point. No fuss, just good food.
• The natural sweetness of the cabbage deepens with roasting, making this more than just a side.
• It’s versatile enough to complement a range of mains, but don’t be surprised if it steals the show.

If you’re worried about cabbage seeming boring, this recipe proves it can be anything but. It’s easy to make ahead and tastes just as good reheated, though the edges are best enjoyed fresh and crispy.

Roasted Cabbage

Print Recipe

A simple and delicious roasted cabbage recipe that brings out the natural sweetness and adds a crispy texture. Perfect as a side dish for any meal.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4

Ingredients

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1 medium green cabbage (about 2 pounds), cored and cut into 1-inch thick wedges
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder

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Instructions

Preheat the oven to 425°F (220°C).
Place the cabbage wedges on a large baking sheet lined with parchment paper or foil.
Drizzle the olive oil evenly over the cabbage wedges, making sure to coat all sides.
Sprinkle the kosher salt, black pepper, and garlic powder evenly over the cabbage.
Roast the cabbage in the preheated oven for 25 to 30 minutes, turning the wedges halfway through, until the edges are browned and crispy and the cabbage is tender.
Remove from the oven and let cool slightly before serving.

Kitchen Notes: You don’t need anything fancy to roast cabbage—just a sturdy baking sheet and some patience. I usually line my pan with foil or parchment to make cleanup easier, but that’s optional. This dish works well alongside roasted meats or even a grain bowl for a lighter meal. Sometimes I toss the wedges with a pinch of smoked paprika or a sprinkle of parmesan just before serving, though I haven’t tested every variation thoroughly. If you like a little heat, a dash of chili flakes before roasting can add a nice kick.

FAQ:

Can I use red cabbage instead? Yes, but the flavor will be a bit earthier and the color changes things up visually.

How do I store leftovers? Pop them in an airtight container and refrigerate for up to 3 days. Reheat in the oven to keep crispiness.

Is it possible to roast smaller pieces? You could, but wedges hold up better and get that crispy edge I love.

Give roasted cabbage a try next time you want a simple, satisfying side that feels a little special. Once you taste those caramelized edges, you might find yourself making it more often.