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The BEST Roasted Cabbage Recipe! These oven-roasted cabbage wedges get crispy, golden edges and fork-tender centers, all seasoned with za’atar and garlic. It’s an easy side dish that celebrates this humble but oh-so-tasty veggie! I crave it throughout the week and love serving it with Sweet Potato Wedges and silky Instant Pot White Beans 😋
If you’re looking for more delicious cabbage recipes, try my Whole Roasted Cabbage, Jamaican-Style Braised Cabbage, and Crunchy Tofu Sesame Salad.
Quick Look: Roasted Cabbage with Za’atar
- 🔪 Prep Time: 10 minutes
- 🔥 Cook Time: 35 minutes
- 🍽 Total Time: 45 minutes
- 👨👩👧👧 Servings: 4
- 🌱 Calories: 155 per serving
- 🍠 Dietary breakdown: Vegan, soy-free, gluten-free, nut-free, and dairy-free.
- 😋 Flavor Profile: Savory and earthy with subtle natural sweetness.
- ✅ Difficulty: Beginner-friendly vegan recipe guided by step-by-step photos.
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Table of Contents
- Quick Look: Roasted Cabbage with Za’atar
- Praise for Roasted Cabbage with Za’atar
- Key Ingredients
- Recipe Variations
- How to Make Roasted Cabbage with Za’atar
- Jenné’s Recipe Tips
- Serving Suggestions
- Storage Directions
- Roasted Cabbage Recipe FAQs
- More Easy Vegetable Side Dish Recipes
- Roasted Cabbage with Za’atar Recipe
Praise for Roasted Cabbage with Za’atar
Before going vegan, cabbage was never a standout veggie for me—it usually showed up stewed as a side dish, tasty but forgettable. When I transitioned to a plant-based lifestyle and started building more satisfying vegan meals, I began experimenting with hearty vegetables like cabbage and quickly realized its mild, slightly sweet flavor made it incredibly versatile.
Roasting has become my favorite way to prepare cabbage, bringing out depth and texture. Over time, I’ve discovered how well it pairs with bold seasonings. My go-to is za’atar—a savory, earthy, herbaceous blend that transforms roasted cabbage into a dish worthy of center stage, whether as a main or an elevated side.
I make sure to eat cruciferous veggies, like cabbage, every day. When I’m not making this recipe, I delight in Air Fryer Cauliflower, Vegan Collard Greens, Whole Roasted Cauliflower, and Baby Kale Salad.
Key Ingredients
Cabbage: This baked cabbage recipe starts with a head of green or red cabbage, about 3 pounds. Choose a cabbage with smooth leaves that is heavy for its size. If the outer leaves are bruised or damaged, look underneath them for smooth leaves. Rinse the cabbage well before and after removing the outer leaves to remove any dirt or debris before preparing it.
Extra Virgin Olive Oil: Adds richness to the vegetables and helps the seasoning blend to adhere. Extra virgin provides the best, peppery flavor, but virgin olive oil or avocado oil can substitute.
Za’atar: An aromatic Middle Eastern seasoning blend featuring dried thyme, cumin, coriander, sesame seeds, and sumac. You can use store-bought (Amazon) or make your own. Always use spices with a good expiration date for the best flavor.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Adjust to your flavor preferences, or use seasonings you have on hand:
Lemon: Top the roasted cabbage with a squeeze of fresh lemon juice for a pop of bright flavor.
Za’atar Substitute: Swap in any combination of dried thyme, oregano, cumin, coriander, and sumac. You can also sprinkle on sesame seeds.
Classic: For a less herbal finish, season the cabbage wedges with just the salt, pepper, and garlic powder. Garnish with gremolata.
Garlic Butter: Add an indulgent finish by brushing the cabbage with a mixture of 2 tablespoons of melted vegan butter and 2 chopped garlic cloves in the final 5 minutes of roasting.
Heat: A generous sprinkle of Creole seasoning or Aleppo pepper adds delightful smoky heat! Serve the cabbage with Pecan Muhammara for a next-level treat.
How to Make Roasted Cabbage with Za’atar
With so many ways to cook this delicious but humble vegetable, you may wonder, “How to cook cabbage in the oven?” Read on to learn all about this foolproof cooking method!
- Preheat & Prepare. Preheat the oven to 375°F and line a baking sheet with parchment paper. Remove the cabbage’s outer leaves and cut it in half through the core. Cut the cabbage halves into 1-inch-thick wedges.
- Season. Place the cabbage wedges on the baking sheet in a single layer, leaving about ½-inch between each. Drizzle the extra virgin olive oil over the cabbage wedges. If needed, brush with a pastry brush to cover the vegetables evenly. Sprinkle the cabbage with Za’atar, garlic powder, and salt.
- Roast. Place the cabbage in the oven and roast for 35 minutes, or until fork-tender and juicy, with crispy edges. Garnish the cabbage with flaky sea salt and fresh parsley. Serve hot.
Jenné’s Recipe Tips
Cut even wedges. For even roasting and the most tender cabbage, cut it into similarly-sized, 1-inch-thick pieces.
Don’t remove the core. It holds the leaves together so each wedge stays intact on the pan.
Space them out. The baked cabbage wedges need space between them for hot air to circulate, preventing sogginess and helping them caramelize.
Roast with other veggies. This cabbage side dish is a must for meal prep. I like to fill up my oven and roast it alongside other tasty veggies like Roasted Sweet Potatoes, Roasted Beets and Carrots, and Maple Roasted Brussels Sprouts and Carrots.
Serving Suggestions
These savory, crisp-tender roasted cabbage wedges make a versatile side dish to round out nearly any meal, such as:
And if you’re looking for even more, check out my roundup of 11 Craveable Cabbage Recipes!
Storage Directions
- Refrigeration: Store leftover baked cabbage covered in an airtight container for up to 5 days.
- Freezing: You can also freeze the leftover cabbage in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator until thawed.
- Reheating: Warm the vegetables in the microwave on gentle heat or in a 300°F oven for 5-10 minutes until hot.
Roasted Cabbage Recipe FAQs
For roasted cabbage that’s caramelized and tender inside with crispy outer leaves, roast it at 375°F for at least 35 minutes. You can also roast it at 350°F for a little longer. Starting at a higher temperature can burn the outer leaves before the center is tender, so save the higher heat for the end (see below). Whole Roasted Cabbage “Turkey,” on the other hand, needs a slow roast of about 3 hours.
To make the crispiest roasted cabbage, dry the cabbage after rinsing and before seasoning it. Roast at 375°F for at least 35 minutes, or until the cabbage is tender and the outer leaves are crispy. Cook longer for crispier leaves, or increase the heat to 425°F after 30 minutes, and cook for another 10-15 minutes.
No, you do not need to soak the cabbage before roasting. Just rinse it, remove the outer leaves, and cut it into wedges. Super simple!
I always recommend roasting cabbage uncovered. This lets the moisture to evaporate so the cabbage can caramelize. Covering traps the moisture in, steaming the cabbage and making it soggy. If you like your cabbage even more tender, try my Jamaican-Style braised cabbage recipe.
Yes! Red and green cabbage both roast beautifully at the same time and temperature. Red cabbage turns a gorgeous deep purple and is a little sweeter.
More Easy Vegetable Side Dish Recipes
Side Dishes
Air Fryer Carrots
Main Dishes
The Best Pan-Fried Oyster Mushroom Recipe
Side Dishes
Air Fryer Green Beans
Side Dishes
Grilled Eggplant
If you tried this Roasted Cabbage with Za’atar Recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
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Roasted Cabbage with Za’atar
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Ingredients
- 1 head red or green cabbage, about 3 lbs.
- 2 tbsp extra virgin olive oil
- 1 tbsp Za’atar spice blend, plus more to taste
- 2 tsp garlic powder
- 1 tsp salt, plus more to taste
- flaky sea salt and chopped fresh parsley, for serving
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Remove the cabbage’s outer leaves and cut it in half through the core.
- Cut the cabbage halves into 1-inch thick wedges.
- Place the cabbage wedges onto the baking sheet in a single layer, leaving about ½-inch between each.
- Drizzle the extra virgin olive oil over the cabbage wedges. If needed, brush the olive oil with a pastry brush to cover the vegetables evenly. Sprinkle the cabbage with Za’atar, garlic powder, and salt.
- Roast for 35 minutes or until the cabbage is fork-tender and juicy and the leaves are crispy on the edges.
- Garnish the cabbage with flaky sea salt and fresh parsley. Serve hot.
- If you enjoy this recipe, please leave it a rating and review below. Thanks!
Notes
- Za’atar Substitute: Swap any combination of 3 tablespoons of dried thyme, oregano, cumin, coriander, sumac, and sesame seeds.
- Cut even wedges. Ensure even roasting and the most tender cabbage by cutting it into similarly-sized, 1-inch thick pieces.
- Don’t remove the core. It holds the leaves together so each wedge stays intact on the pan.
- Space them out. The baked cabbage wedges need space between them for hot air circulation, preventing sogginess and helping them to caramelize.
- Storage Directions
- Refrigeration: Store leftover roasted cabbage in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze roasted cabbage in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator.
- Reheating: Warm the cabbage in the microwave on low power, or in a 300°F oven for 5–10 minutes, until hot.
Jenné Claiborne’s roasted cabbage is amazing! It’s going to be a regular on the menu at our house! Thank you!
That’s awesome, Kirsti! Thank you for sharing 🙂
I don’t know about you, but I think cabbage is one of the most delicious vegetables. This humble veggie is elevated in this recipe with the addition of za’atar and a simple roasting method. I make this recipe on repeat!
Delicious. Adding to our rotation of roasted vegetables. The Za’atar is important and a great add. I didn’t read about the core until now – wedges held together fine. Thank you!!!!
Thanks for sharing, Kath! I’m glad you enjoyed 🙂
Hummm. Sooo Scrumptious. We loved this recipe. I will do it again.
Thank you
Montaine
Fantastic! I’m so glad you loved it 🙂
Delicious! We had just enough Za’atar left for this, and it made 3 out of four people very happy (one doesn’t like cabbage). I lost the recipe I used before and found this one on a cloudy day. Thank you! Will make again.
Wow! I am so glad you found my recipe. Thank you for sharing a comment and rating.
This is an amazing recipe thank you I love it and will book mark your stuff for now on
Hi Samantha! Thanks for bookmarking my blog. I am so glad you like this recipe. It’s one of my favorites. I just love how easy roasted cabbage is. And healthy too!! Enjoy your week 🙂