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close up of roasted cabbage
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5 from 5 votes

Tender Roasted Cabbage

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Author: Jenné Claiborne

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!

Video

Notes

Recipe Pro-Tips
    • 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.
  • Storage Directions
    • 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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    Nutrition

    Calories: 155kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 644mg | Potassium: 605mg | Fiber: 9g | Sugar: 11g | Vitamin A: 371IU | Vitamin C: 125mg | Calcium: 157mg | Iron: 3mg