Za’atar Roasted Cabbage

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, everyday. 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 small, about 3-pound head of green or red cabbage. 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.

How to Make Oven Roasted Cabbage

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 fool-proof cooking method!

1. Preheat & Prepare. Preheat the oven to 375°F. Remove the cabbage’s outer leaves and cut it in half through the core. Cut the cabbage halves into 1-inch thick wedges.

2. Season. 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.

3. Roast. Place the cabbage in the oven and 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.

Jenné’s Recipe Tips

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. Not only does it tenderize upon baking, but the core helps hold the cabbage wedges together while roasting and serving.

Space them out. The baked cabbage wedges need space between them for hot air circulation, preventing sogginess and helping them to 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:

• Mushroom Wellington
• Vegan Lentil Meatloaf
• Vegan Butternut Squash Mac and Cheese
• Creamy Sweet Potato Soup