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Easy roast cabbage recipe

Easy roast cabbage recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Slice a cabbage into wedges, brush with olive oil, season with salt and pepper and roast until tender. That's all you need to do to make this delicious roasted cabbage dish.

18 people made this

IngredientsServes: 6

  • 1 cabbage, sliced into six wedges
  • 6 tablespoons olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 220 C / Gas 7.
  2. Brush each cabbage wedge on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking tray.
  3. Bake in the preheated oven until tender, 40 to 55 minutes.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (21)

by MCMARY

This is absolutely delicious, a roasted carrots along with the cabbage wedges- I made slow-cooker corned beef, but only included the onions and potatoes with the meat. Roasting the cabbage and carrots in the oven to serve on the side is much tastier!-14 Mar 2015

by Tiffany Craig

Love this! I make it aleast once a week. I add lemon juice and maybe some garlic salt. Its so delicious. I'm making it again tonight with some jerk chicken yumm.-19 Dec 2015

by Scotdog

This was my first time ever trying roasted cabbage. I have to say it was better than I was expecting. I added a little parm and a squeeze of lemon. I cut mine thinner so I cooked it a shorter amount of time.-07 Apr 2015


  • 1 head cabbage (about 1 1/2 pounds)
  • Dash of Kosher salt
  • 1 large onion (sliced)
  • 1/4 cup butter
  • Dash of pepper
  • Leftover thinly sliced roast beef

Cut cabbage in chunks wash and pat dry.

Chop the cabbage coarsely transfer to a saucepan and cover with salted water.

Cook until just tender, about 10 to 12 minutes. Drain well.

Melt 3 tablespoons butter in skillet saute the onion and drained cabbage together until tender.

In another skillet, saute the beef in remaining butter until hot.

Place meat on a serving platter top with cabbage mixture then drizzle with meat drippings.


How to Cook Cabbage as a Classic St. Patrick's Day Side Dish

Kiersten Hickman/Eat This, Not That!

Corned beef and cabbage is a classic Irish dinner—especially around St. Patrick's Day. Between the salty beef and the crunchy cabbage, there's no question that this meal is a cultural favorite. However, as I looked at different recipes on how to cook cabbage, I found that most recipes call for the cabbage to be boiled or even thrown in during the last 45 minutes of cooking corned beef. While I do love boiling or steaming some vegetables, having boiled cabbage didn't exactly sound appealing to me. So I decided to try something new.

Instead of boiling this vegetable, I decided to roast it. Roasting is one of my favorite way to cook vegetables and I couldn't resist the opportunity to roast cabbage wedges as well.

So while the traditional way to cook cabbage is to simply boil it, I would say roasting it gives it a whole new flavor that's hard to resist. Especially when you have it with that corned beef.

Here is an easy step-by-step tutorial for you to follow!

Makes 16 servings


Recipe: Roasted Cabbage with Bacon

I have cooked cabbage in many different ways. I’ve chopped, shredded, steamed, boiled, and stir-fried it, but until relatively recently, I had never roasted it. But once I tried I couldn’t believe I waited so long!

Roasted cabbage wedges are one of the easiest, most delicious ways to eat a hunk of vegetables for dinner, and the bacon just helps it along.

The first time I tried this I had a big head of cabbage that had been languishing in my kitchen for weeks, waiting to be used in soup or dumplings. The cabbage was turning progressively more dry and crunchy so I decided it was time to use it up. I wanted something quick and easy, and I had been craving roasted Brussels sprouts, so I wondered if there was a way to treat the cabbage as one giant sprout and roast it in the oven.

Sara Kate roasted baby cabbages whole with honey and vinegar last year, but I had never tried to roast an entire full-grown head of cabbage. Would it even work? Or taste good?

I removed the dry and crunchy outer leaves, sliced cabbage into eight chunky wedges, and added some bacon that was nearing its own use-by date. I laid the wedges down in a roasting pan, seasoned generously, and slid into a very hot oven.

I roasted for about 30 minutes total, flipping the wedges over halfway through. It looked like a hot mess, but a very promising one.

Wow! The high-heat roasting gets rid of any cabbage funk and makes the cabbage sweet and flavorful — and all that bacon grease certainly adds to the irresistible aroma. The bacon pieces were crispy and chewy, and the bacon fat seeped all through the folds of the cabbage, making it tender and juicy in the middle and crispy and browned on the outside.

The combination of tastes and textures was just fantastic. The outer leaves and edges of the cabbage were browned and crispy — I let some blacken at the tips, and they gave that burnt-marshmallow smokiness to each bite. The insides of the leaves, though, were silky and plump with concentrated juices, and shiny from the olive oil and bacon.

I served the cabbage then, and have done so many times since, in wedges, topped with the crumbled bacon, on dishes of pasta. The cabbage was crunchy, chewy, soft, and juicy. The flavors of salt, olive oil, pepper and bacon married perfectly. You have to go at this cabbage with knife and fork, which for me just adds to the sense that I’m eating a full and satisfying dish. I had a leftover wedge for lunch — no pasta — and felt fully satisfied. It’s delicious, and such a mix of textures and tastes.

Have you ever roasted cabbage? If you do, how do you like to make it? I basically described the recipe above, but here it is in proper format in case you want to have it in a more organized flow.


15 Creative Cabbage Recipes That Everyone Will Love

There are so many ways to eat this versatile veggie &mdash we love cabbage!

Low in calories, but high in fiber, phytonutrients, and minerals, cabbage is a vegetable you're probably taking for granted. Though far less prevalent, cabbage actually contains all the same nutritional benefits as kale, except with the bonus of its signature crisp and peppery taste. So if you're looking for a change in the super-greens that you're serving, try a dish with this nutrient-dense leafy green.

From some refreshing green side dishes like Tangy Charred Coleslaw or meals where cabbage is front and center like salty and savory Whole Roasted Cabbage, these cabbage recipes are the perfect way to start incorporating more of this veggie into your diet. It doesn't matter whether you're craving some light and watery green cabbage or perfect-for-braising red cabbage, they both contain the same nutritional value. For some recipes that will have you rethinking what a cabbage-based meal can be, here are some of our favorite cabbage recipes.


Split your cabbage head through the core into six to eight wedges toss with oil season and roast at 500°F (260°C) until the cabbage is browned and tender, flipping once during cooking.


Irish Slow Cooker Beef Stew with Cabbage & Carrots

Anyway, among the other recipes I wanted to try in my new off-grid crockpot, I knew I wanted to make this beef stew. Not only is it just delicious, but it's also grain and starches free while still being a hardy and filling meal.

So while this stew "as-is" can be considered both a keto beef stew and a paleo beef stew, it certainly doesn't have to stay that way!

If you want to add potatoes to this recipe, it would be out of this world amazing! Since we are going low carb for our son's health issues though, we kept it grain and starch free for now.

Eventually I'll be sure to serve it with a side of our favorite sourdough bread (with a huge slab of grass-fed butter on top)!

Making Irish Crockpot Beef Stew Video

Irish Beef Stew Recipe

Though this recipe is fairly new to us, it is already a family favorite. The recipe made about a gallon and a half of soup and it was gone in 3 meals. I'd say that's a winner!

I guess I'm just on a bit of an "all things Irish" kick this week, and that's completely ok right? Ha!

If you want to make this recipe in something other than a Wonderbag, see the recipe notes for alternate cooking instructions.


How To Cook Cabbage

Cabbage isn&rsquot just for coleslaw. It&rsquos the cool versatile comeback veg&mdashequally as great for low-cal tortilla-less burritos(!!) as it is on its own. How do you cook it? There's no right way. You can:

  1. Blanch it: This is the first step when you want to use the cabbage as a low-carb wrap. Boiling it very quickly cooks it just enough so that the cabbage is just pliable.
  2. Boil it: Think corned beef and cabbage or cabbage soup. In this cooking method, you'll use the crunch almost completely.
  3. Roast it: This one is our go-to. Baking the cabbage at a high heat (425°) caramelizes the outsides of the cabbage. If you're feeling fancy, wrap cabbage wedges in bacon for a rockstar side.
  4. Sauté it: Quick and easy, this is one of the fastest ways to cook cabbage. Pro tip: Cook the cabbage in bacon fat!

Follow our cabbage commandments below, and the unassuming green ball will be in your weekly rotation soon enough.

  1. Buy it colorful: There are four major varieties: Napa, savoy, green, and red, all of which are economical and nutritious (yay fiber!). When shopping, go for the brightest or richest in color, and pick one that feels heavy for its size. The leaves should also feel like they&rsquore packed tight!
  2. Clean it up: First, you&rsquoll want to discard the tough outer leaves (similar to how you clean up brussels sprouts). Then rinse the inside leaves.
  3. Get rid of that core: It&rsquos super tough and annoying AF to eat. It&rsquos also hard to just cut out from the whole head. Instead, cut the cabbage into quarters, then carve out thick end piece of each with a chef&rsquos knife.

From there you&rsquore ready to blanch (to make Mongolian Meatball Cabbage Cups), boil, sauté (for Egg Roll Bowls), or roast.

Have you tried these recipes? Let us know how it went in the comment section below!


Roast Dinner Is Not Complete Without Sweet Red Cabbage.

It’s a real highlight for me. But it’s hard to buy red cabbage in the shops at many times of year. However you can get fresh red cabbages all year round.

Usually gracing Christmas isles nearer to the big event. So when I went in hunt for sweet red cabbage last week to serve with roast dinner. Much to my horror I was told it was a seasonal product. I Consequently stood in the supermarket and googled the recipe

And let me tell you I won’t be buying it again. As indeed like always, home-made is best. And in this case this braised sweet red cabbage recipe is a hell of a lot cheaper and sooo easy!


Make Oven Roasted Cabbage Wedges

Roasting cabbage wedges is crazy easy. There are some tricks I've learned, though:

  1. It's easiest to deal with them if you leave the core intact on the wedges and let people cut it out when they're eating it. Most other recipes will tell you to core them - don't do it! The leaves stay together much better with the core, making it a breeze to turn when roasting.
  2. Don't try to make the wedges too small. Cut a medium head in half and then cut each half into quarters (or use just one half, depending on how many you're serving). It's easy to cut the cooked wedges in half at the table if needed, but the bigger wedges hold together better and cook more evenly.
  3. They are perfectly good with regular olive oil, salt and pepper, but if you have a bottle of garlic-infused olive oil (I like Trader Joe's brand) it takes it to a whole other, wonderful level. Garlic olive oil has quickly become a staple in our house.

And there aren't many side dishes that take abut 3 minutes to prep before roasting for about 20 minutes. Spend another couple minutes while they're roasting making the onion-dijon sauce and you've just upped the yum factor - and the presentation factor, too.

Shop this recipe:

  • The classic Dijon mustard. is the size I use to make the sauce.
  • I like small silicone pastry brushes to apply the olive oil - no stray bristles! is a great upgrade from regular for this roasted cabbage.
  • Serve the cabbage wedges on simple white plates like these.

I mean, wouldn't these be great served for company? And I'm pretty sure you will have some cabbage lover converts if you do.

Maybe cabbage recipes will be showing up more regularly on everyone's menus!