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.
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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).
Prepare the cabbage by cutting it into four wedges and removing the core. Next, slice the wedges into strips about 1/2 inch thick.
Add the cabbage to the baking sheet and toss with the oil, salt, and pepper. Spread into one layer.
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.
Toss with lemon juice, and serve.
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.
White cabbage is ideal and cooks evenly. Red cabbage and green cabbage also work; roast times may vary slightly depending on thickness and density.
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.
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.
Avocado oil (as in this recipe) works well due to its high smoke point. Olive oil, coconut oil, or ghee are also good options.
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.
