Don’t forget about cabbage! This budget-friendly, humble vegetable is full of delicious possibilities. Roasted Cabbage is an unstoppably yummy way to enjoy it—crispy edges, tender middles, and all the flavor thanks to my savory-sweet seasoning blend. A swoon-worthy side dish you’ll make on frequent repeat!
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Roasted cabbage is the BEST cabbage!
Roasted cabbage is like the movie trope where the nerdy girl takes off her glasses, shakes out her ponytail, and suddenly becomes the prom queen. Ba-bam!
Okay, we do love Healthy Coleslaw, Cabbage Soup, and Cabbage Rolls, but roasting in the oven brings out a different side of cabbage—crispy, caramelized, and incredible.
- Your Surprise Favorite. Do you enjoy Roasted Brussels Sprouts? You’ll LOVE roasted cabbage! The two are related and taste similar—think of cabbage like a great, big Brussels sprout.
- Ridiculously Easy. We’re talking 5 minutes of prep time here, because there is so little cutting! As long as you’ve got a good chef’s knife at the ready, it’s a breeze. This is a recipe where the oven does all the work, leaving you time to make Pan Fried Chicken Breast on the stovetop (or maybe just sit back and enjoy a Gold Rush Cocktail).
- Your Back Pocket Goes-With-Everything Side. The sweet-savory-umami flavors in these crispy oven-roasted cabbage wedges mean you can pair them with so many types of dishes, from Grilled Pork Tenderloin to Air Fryer Chicken Breast. I share some more ideas below!
5 Star Review
“This is a delicious and easy recipe. I have made it a number of times and everyone raves about it.”
— Joanne —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Cabbage. Use your standard head of green cabbage, or savoy if you’re feelin’ fancy. Roasted red cabbage also works, but the color can be a bit unappetizing.
- Butter and Olive Oil. Or just olive oil—your call. This is how we get those crispy edges.
- Honey. Cabbage has a natural note of sweetness to it and the honey is here to give it a boost and help it caramelize.
- Garlic. As we see from Honey Garlic Pork Chops and Honey Garlic Salmon, garlic pairs beautifully with honey.
- Parmesan Cheese. Optional, but it adds some umami to the roasted cabbage (and to Braised Cabbage). I always recommend grating your own for maximum meltability and flavor.
- Herbs. Another optional addition; I like using fresh parsley or chives.
How to Make Roasted Cabbage
Cut the Cabbage in Half. Right down the center, through the stem.
Cut the Halves into Quarters (photo 1). Again, cutting through the stem.
Cut the Quarters in Half (photo 2). Make sure they’re the same size so they cook at the same rate.
Oil Them (photo 3). Place the cabbage pieces on a parchment-lined baking sheet and brush them all over with oil.
Butter Them Up (photo 4). Melt the butter and whisk in the honey, garlic, and seasonings. Brush this mixture onto the cabbage.
Roast (photo 5). Roast the cabbage for 15 minutes.
Finish (photo 6). Add the Parmesan and continue roasting until the edges are crispy and browned. Garnish the roasted cabbage with herbs and ENJOY!
Recipe Variations
- Roasted Cabbage With Lemon. Serve the cabbage with lemon wedges and add a liberal squeeze of juice before digging in.
- Roasted Cabbage With Nuts. Take a cue from my Cabbage Steaks and add toasted pecans or walnuts.
- Roasted Cabbage and Onions. Cut a large red onion into eighths and roast this with the cabbage.
- Roasted Cabbage With Bacon. As we know from Fried Cabbage, cabbage and bacon belong together! Crumble Air Fryer Bacon or Baked Bacon over the cabbage before serving.
Leftover Ideas
You can use leftovers to make a roasted cabbage salad. It’s excellent with a lemon or red wine vinaigrette!
What to Serve with Roasted Cabbage
- Pork. With the oven occupied, I love making Crock Pot Pork Chops or Air Fryer Pork Tenderloin to pair with this recipe.
- Chicken. Also great with roasted cabbage wedges? Baked Bone In Chicken Breast and Rosemary Chicken Thighs.
- Beef. Instead of the usual Corned Beef and Cabbage, try serving your Corned Beef Brisket with these cabbage wedges.
- Creamy Things. I love meal bowls with Creamy Polenta, oven-roasted cabbage, and Roasted Chickpeas or sausage for protein. Crispy cabbage is also a nice contrast to Instant Pot Risotto or Barley Risotto.
Simple Roasted Cabbage
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Ingredients
- 1 small head green cabbage or savoy cabbage
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter or additional olive oil
- 1 tablespoon honey
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons freshly grated Parmesan cheese optional
- Chopped fresh parsley or chives optional
Instructions
- Place a rack in the center of your oven and preheat to 425°F. Cut the cabbage into eight wedges: First, cut it in half lengthwise through the stem. Then lay each half flat on the cutting board and slice in half lengthwise. Finally, halve each quarter. For easy cleanup, line a large rimmed baking sheet with parchment paper. Arrange the cabbage in a single layer on top. Brush with the oil, then flip the cabbage over.
- In a small bowl, melt the butter. Whisk in the honey, garlic, salt, and pepper. Brush liberally over the top of the cabbage.
- Roast the cabbage for 15 minutes, then flip with a spatula. Sprinkle the Parmesan on top, then continue roasting until the cabbage is tender and the edges are dark brown, about 15 to 20 minutes more. Don’t worry if some of the edge pieces are super dark; they are the best part! Sprinkle with parsley or chives. Let cool a few minutes, then enjoy.
Notes
- TO STORE: Store leftover roasted cabbage wedges in an airtight storage container in the refrigerator for up to 1 week.
- TO REHEAT: Reheat in the oven at 350°F until warmed through (about 5 minutes), or heat them in the microwave.
- TO FREEZE: Roasted cabbage can be frozen in an airtight storage container for up to 3 months.
5 stars for a tasty healthy side dish recipe. If you like roasted or grilled veggies, this is one you should try. A simple way to eat more cabbage. We love cabbage, so this was perfect. The leftovers can also be used in other dishes. I used mine in noodles the next night, chopped up with chicken and veggies.
So glad you enjoyed it, Julie! Thank you!
My husband never really liked cabbage but when I surprised him with this roasted cabbage with dinner last night, he couldn’t stop talking about it!! So delicious and flavorful! We will be eating cabbage more often now!
Love to hear that, thank you Alanis!
This was terrific! I was skeptical at first, but it was actually really good! I kept getting cabbage in my farm box and never knew what to do with it. The only changes I made was adding garlic powder and red pepper flakes. Super tasty.
Yay! Thank you Britney!
Made this tonight and it was delicious. So quick and easy. Perfect for anytime!
My husband was skeptical about the honey when he saw me cooking, but loved the end result. The cabbage was the star of the meal. Can’t wait to make it again! Thank you!
Great to hear, thank you Georgia!
I would make this recipe again. So easy and yummy!!
Thank you Janice!
I would make this recipe again
Delicious! I was out of honey so used maple syrup. Good accompaniment for fish rather than coleslaw.
Great to hear, thank you Andrea!
This is a delicious and easy recipe. I have made it a number of times and everyone raves about it.
Happy to hear you enjoyed it, Joanne! Thank you!
lesson learned – don’t try this with napa cabbage. it doesn’t have the right density & is too stringy for this recipe.
what we could eat (burned most) was delicious though.
Hi Vicki, sorry you had that experience. I definitely think the Napa cabbage is too delicate for this recipe but might work for this one: https://www.wellplated.com/sauteed-cabbage/
This worked exactly as written, thanks! will definitely make again.
This is the best cabbage I have ever tasted!
Excellent flavor and so easy to make .. I skipped the fresh herbs as I did not have on hand .. the Parmesan definitely added to the flavor .., will make again ..,
Great to hear, Mary! Thank you!
This reminded me how good simple vegetables can be when cooked the right way. I liked that it wasn’t mushy like boiled cabbage. My boyfriend said it tasted better than he expected and even grabbed a few extra pieces straight from the pan.
So glad it was a hit! Thank you Belinda!
I’ve never been a big cabbage fan, but roasting it made a huge difference. It didn’t taste bitter at all, just mellow and slightly nutty. My kids didn’t ask for seconds, but they did eat it without pushing it aside, which I’ll count as a win. Thanks
Win! Thanks Anita!
I didn’t expect roasted cabbage to taste this good, honestly. The edges got crispy and caramelized while the middle stayed soft and tender. Super simple but packed with flavor.
Glad you enjoyed it! Thank you Sandie!