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The BEST Roasted Cabbage Recipe! With crispy leaves and fork-tender interiors, these savory seasoned wedges are an easy-to-make side dish that celebrates this favorite humble but oh-so-tasty veggie.
Banish all thoughts of boring vegetable side dishes with this cabbage wedge recipe. It’s buttery, fork-tender, naturally sweet, and has crisp outer leaves—a true festival of flavors and textures!
Before becoming vegan, my experience with cabbage was somewhat limited (and disappointing!). My main encounters with it were when it was stewed with veggies and served as a side with Jamaican food. Though it was tasty, it wasn’t exciting. Usually the main dish stole the show, making it an afterthought.
Fast forward to when I transitioned to the plant-based lifestyle. Looking for nutritious and flavorful vegan main dishes to add substance to my meals, I experimented with everything from beans and lentils to mushrooms and hearty vegetables, like potatoes, butternut squash, and cabbage!
In my trials, I discovered that cabbage had a mellow and lightly sweet flavor that took well to nearly any seasoning blend. It could also stand up to a myriad of cooking techniques. Cabbage, roasted at a steady high heat, quickly became my go-to method.
Since then, I’ve also played around with new seasoning combinations. Za’atar, a Middle Eastern spice blend, has become my go-to pick! It’s savory, earthy, and herbal — a match made in heaven for cabbage that elevates the veggie to a worthy main or tasty side dish. Truly it’s a must-make!
Looking for more recipes for roasted cabbage? Check out my Whole Roasted Cabbage!
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, Walmart) or make your own. Always use spices with a good expiration date for the best flavor.
Seasonings: Garlic powder and salt complement the Za’atar enhance the natural sweetness of the cabbage. A generous pinch of flaky sea salt provides the perfect savory finish!
Parsley: Sprinkle the wedges with fresh-chopped curly or flat-leaf parsley for a bright, herbaceous finish!
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!
- Preheat. Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare. 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 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. 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 and serve. Garnish the cabbage with flaky sea salt and fresh parsley. Serve hot.
Jenné’s Recipe Pro-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.
Recipe Variations
Adjust to seasonings you have on hand or flavor preferences with any of these roasted cabbage recipes!
- Za’atar Substitute: Swap any combination of 3 tablespoons 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.
- 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 Aleppo pepper adds delightful smoky heat!
- Lemon: Top the roasted cabbage with a squeeze of fresh lemon juice for a pop of bright flavor.
Serving Suggestions
These savory, crisp-tender roasted cabbage wedges make a versatile side dish to round out nearly any meal, such as:
Storage Directions
- Refrigeration: Leftover baked cabbage keeps covered in an airtight container for up to 5 days.
- Freezing: Roast cabbage can also be frozen 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.
Frequently Asked Questions
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 cooking cabbage in the oven uncovered. Doing so allows the moisture to evaporate so the cabbage can caramelize. Covering traps the moisture in, steaming the cabbage and making it soggy.
More Easy Vegetable Recipes
- Air Fryer Carrots
- Roasted Beets and Carrots
- Pan-Fried Oyster Mushrooms
- Vegan Collard Greens
- Air Fryer Green Beans
Tender Roasted Cabbage
Ingredients
- 1 3 lb small head red or green cabbage
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Za’atar spice blend, plus more to taste
- 2 teaspoons garlic powder
- 1 teaspoon 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.
Notes
- Refrigeration: Leftover baked cabbage keeps covered in an airtight container for up to 5 days.
- Freezing: Roast cabbage can be frozen 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.
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- 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. 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.
