Easy Roasted Cabbage

Name: Easy Roasted Cabbage with Lemon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium head cabbage, about 1 ½ pounds; 2 tablespoons avocado oil; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 1 tablespoon fresh lemon juice

Easy roasted cabbage is a simple oven side dish where cabbage browns and caramelizes into a tender, subtly sweet vegetable. The combination of high heat and olive oil transforms plain cabbage into a genuinely crave-worthy side.

🌍American 🏷️Roasted cabbage recipe

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Inspiredtaste · by Joanne Gallagher

Ingredients

1 medium head cabbage, about 1 ½ pounds

2 tablespoons avocado oil

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 tablespoon fresh lemon juice

5 Ingredients

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Instructions

1
Heat the oven to 425°F (218°C). Prepare a baking sheet (we roast directly on the baking sheet, but for easy clean-up, put down a silicone baking mat or a sheet of parchment paper).
2
Prepare the cabbage by cutting it into four wedges and removing the core. Next, slice the wedges into strips about 1/2 inch thick.
3
Add the cabbage to the baking sheet and toss with the oil, salt, and pepper. Spread into one layer.
4
Roast the cabbage without moving it until it starts browning, about 15 minutes. When you notice the browning, stir the cabbage, spread it back into an even layer, and roast for 5 to 10 more minutes. We enjoy our cabbage deeply browned, so we tend to keep the cabbage in the oven a bit longer.
5
Toss with lemon juice, and serve.

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Tips & Notes

Pro tips

Cut cabbage into 1- to 2-inch wedges or thick slabs so pieces hold together and develop browned, caramelized edges while staying tender inside.
Don't overcrowd the pan—arrange cabbage in a single layer to ensure even browning; use two baking sheets if needed.
Toss cabbage halfway through roasting to promote even browning on all sides and prevent the bottom from burning.
The lemon juice is added after roasting to brighten the dish; the acid balances the natural sweetness from caramelization.

Substitutions

Avocado oil → olive oil or ghee (adjust smoke point expectations if using lower-heat oils)
Fresh lemon juice → fresh lime juice or white vinegar (use same amount for tang and brightness)

Storage & make-ahead

Store cooled roasted cabbage in an airtight container in the refrigerator up to 4 days; reheat gently in a 350°F oven or on the stovetop with a splash of water.

Common Questions

What cabbage varieties work for roasting?

White cabbage is ideal and cooks evenly. Red cabbage and green cabbage also work; roast times may vary slightly depending on thickness and density.

How do I know when roasted cabbage is done?

The outer edges should be deeply browned and caramelized, and the cabbage should be fork-tender when pierced. This typically takes 25–35 minutes at high heat.

Can I make roasted cabbage ahead?

Yes. Roast completely, cool, refrigerate in an airtight container up to 4 days, and reheat gently in a 350°F oven or on the stovetop with a splash of water.

What oil works best for roasting cabbage?

Avocado oil (as in this recipe) works well due to its high smoke point. Olive oil, coconut oil, or ghee are also good options.

Can I scale this recipe?

Yes. Use the same ratio: roughly 2 tablespoons oil per medium head of cabbage, plus salt, pepper, and lemon juice to taste. Arrange in a single layer and adjust roast time if needed.