Friends, don't underestimate mighty cabbage! It roasts up wonderfully with crispy edges and a buttery-soft center. Follow my recipe for a quick, healthy no-fuss side dish that comes together with just a few basic ingredients. Option to serve it with (or without) a lemon herb tahini drizzle!
I remember being out to dinner when I tried roasted cabbage for the first time, and I was absolutely blown away by both the flavor and texture. It had a flaky, meaty quality to it that almost resembled a white flaky fish (minus the fishy flavor, of course!). It was surprisingly satisfying for a cooked leafy green and I was immediately hooked.
So just as I do with any food I love, I went on a cabbage fix and learned to cook it at home myself. I started with my cast iron skillet because I had such great success with these lemony cauliflower steaks. I just love how cast iron sears and adds so much flavor. It took a little experimenting, but I finally nailed the method for roasting cabbage that’s golden brown and crispy on the outside and melt-in-your-mouth tender in the center.
It takes just 5 minutes to prep before popping in the oven, and all you need is olive oil, salt and pepper. A drizzle of this 5-minute lemon herb tahini sauce takes it to the next level but is definitely not necessary!
Ingredients
Like all my favorite dinner recipes, I like to keep the ingredients as simple as possible. Doing so allows the featured ingredient to shine, and roasted cabbage wedges are no different!
Cabbage is a powerhouse vegetable that offers so many health benefits. High in fiber, low in calories and loaded with antioxidants, phytochemicals and vitamins, it's a filling veggie side dish any time of year!
I always look for green well-formed, smooth cabbage heads with compact leaves. You know it's good if it feels heavy for its size.
How to Make these Roasted Cabbage Wedges
1. Cut the cabbage lengthwise into quarters.
2. Coat with olive oil, sprinkle with salt and pepper and start roasting.
3. Flip the wedges and continue roasting, then do so again for the third side of each wedge. It's important that each side of the wedge gets a chance to face down in the skillet to get extra crispy.
4. Enjoy! I love serving this dish in the skillet but you can also transfer it to a serving dish.
I hope you come to love this roasted green cabbage as much as I do! It is just so easy and flavorful. If you give them a try, please be sure to leave a comment below or tag a photo @eatingbyelaine so I can see your creations!
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Simple Roasted Green Cabbage Wedges
- Total Time: 1 hour 20 minutes
- Yield: 4
- Diet: Vegan
Description
Friends, don't underestimate mighty cabbage! It roasts up wonderfully with crispy edges and a buttery-soft center. Follow my recipe for a quick, healthy no-fuss side dish that comes together with just a few basic ingredients. Option to serve it with (or without) a lemon herb tahini drizzle!
Ingredients
- 1 small head green cabbage (~1.5 lbs.)
- 3-4 tablespoons extra virgin olive oil
- 1 teaspoon fine salt
- ¼ teaspoon ground black pepper
- optional: serve with Lemon Garlic Herb Tahini Sauce (for drizzling overtop)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare the Cabbage. Wash and dry the cabbage, remove only the outer wrapper leaves, and slightly trim the stem, leaving the core intact. Cut the cabbage lengthwise into quarters.
- Season & Roast. Place the cabbage quarters in a 12-inch cast iron skillet, generously coat all sides with olive oil using a silicone brush, and sprinkle evenly with salt and pepper. Cover the skillet tightly with a lid and roast for 40 minutes.
- Flip & Continue Roasting. Remove the skillet from the oven, uncover, and gently flip each cabbage quarter so one cut side is facing down. Roast uncovered for 15 minutes, then remove and flip again so the other cut side is facing down. Continue roasting for 10-15 minutes, watching closely to prevent burning.
- Check for Doneness & Serve. Insert a knife into the thickest part near the core - it should slide in and out effortlessly. If there’s resistance, return to the oven uncovered for 10 more minutes until the cabbage is soft and tender throughout, with no crunchy areas. Serve immediately with the optional tahini sauce drizzled on top or on the side.
Equipment
Buy Now → Notes
Storage & Reheating. Once fully cooled to room temperature, store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place in a lightly oiled cast iron skillet at 400°F for 10 minutes or until warmed through. Store the sauce separately.
- Prep Time: 5 mins
- Cook Time: 75 mins
- Category: Side Dish
- Method: Oven
Valérie says
Made that recipe yesterday and it was delish! Included the Green tahini sauce. Long baking time but super easy and a different way to enjoy cabbage. Will do again!
Elaine Gordon says
Thank you so much for letting me know, Valérie! And thank you for taking the time to rate this recipe - super helpful! Yes, it does take a long time but the results are so worth it. Take care! XO
Lisa says
Did you use Napa cabbage? It looks like Napa in the picture
Elaine Gordon says
You know, I did... good eye! But green cabbage works so much better honestly. I have made this recipe for years but couldn't get my hands on green cabbage the day of the photoshoot!
Elaine Gordon says
Hi, Valerie! Thank you so much! I'm so happy you loved it. Yes, long baking time for sure. If you are pressed for time you could chop it up more or slice into thin steaks. Glad you will be trying it again!
Sarah says
what is green tahini sauce please? how do you make it?
Elaine Gordon says
https://www.eatingbyelaine.com/herbed-tahini-sauce-vegan-paleo-whole30-friendly/ is my favorite one. This is another really yummy option: https://www.eatingbyelaine.com/2019/02/27/green-tahini-sauce/
Kerri Budwine says
What is the cabbage sitting on? It looks like beans. Can you share that as well? I am definitely Irish and will be making this, this week. TY. Oh and found you on Sprouts!!
Elaine Gordon says
Hi Kerri! So happy you found me via Sprouts! I love Sprouts SO much and shop there all the time.
The cabbage is in a cast iron skillet and sitting directly on the skillet. I didn't use any beans in this recipe. Maybe what you are seeing is the oil and seasonings that got nice and crispy in the oven? I also drizzled the herb tahini dressing overtop. LMK exactly which photo you are talking about and maybe I can help a bit better. I typically love to serve it over quinoa or rice.
Happy early St. Patrick's Day! So happy you are planning on this one - it is SO good!
Jill says
Hi Elaine! I love cabbage. Could be my Polish roots. I'm curious if this recipe could work in my air fryer and allow me to use less oil. I think I might try it. If it works, I'll let you know.
Elaine Gordon says
I think it totally could work in the air fryer! I'm eager to hear how it goes for you so please do let me know all the details/results!
L a u r a says
What temperature do you roast the cabbage in the oven?
Elaine Gordon says
Great catch, Laura! Thank you for calling that out—I really appreciate it. The oven temperature should be 400°F, and I’ve now updated the recipe to include that detail. Hope you enjoy the roasted cabbage, and thanks again for your keen eye! 😊💛
j sham says
not sure if I'm just missing it, but I scanned her twice and I don't see the nutritional information question mark do you happen to have that?
Elaine Gordon says
Thanks so much for checking! You're not missing anything — there’s no nutritional information available for this particular blog post at this time. If that changes in the future, I’ll be sure to update it. Let me know if there’s anything else I can help with!
Stacey Rae says
This was the most delicious recipe ever. So simple yet so tasty. I did do a mix of a small purple cabbage and a cone green cabbage in my pan. I much prefer the green cabbage in texture and flavor once cooked in this manner.
Thank you so much for creating it. I will be making it again.
Elaine Gordon says
Thank you so much for the kind words and the five-star rating, Stacey! I’m so happy you enjoyed it. The combo of purple and cone green cabbage sounds both beautiful and delicious — but yes, there’s something extra special about how green cabbage roasts up. I really appreciate you taking the time to leave a review, and I’m so glad it’s a recipe you’ll come back to! 💚
Sheila says
Hi Elaine. Looks wonderful. I don’t have cast iron skillet -can I use a cookie sheet for the cabbage ?
Elaine Gordon says
Hi! You can but it doesn't heat as evenly and can sometimes lead to burning so please just watch it closely toward the end. I recommend something like this: https://amzn.to/4mqJRSE
Gail says
Can't wait to try this! Can you tell me what skillet set (did lid come with?) you used. I have never used a skillet in the oven before.
Elaine Gordon says
Thank you so much, Gail! I use the lodge cast iron skillet but you can also use one that has a lid. The only issue is you might need to cut the cabbage differently as most skillet/lid sets won't fit the height of the cabbage when quartered. Here are good options for this recipe: https://amzn.to/4mqJRSE or https://amzn.to/43nwN7N or if you already have the skillet and just need the lid you can purchase this: https://amzn.to/3FsQN0R
Gail says
Elaine, You are so kind and helpful. Want to thank you and let you know how very much I appreciate all your help. You've made it all just so easy (and inexpensive) XO Gail
Elaine Gordon says
Hi Gail,
Your sweet note truly made my day — thank you! I’m so glad the recipe was helpful (and easy on the budget too!). I really appreciate you taking the time to leave a rating and share your kind words. XO – Elaine 💛
Kennady says
Has anyone tried purple cabbage? I have that on hand and I’m curious if it would work too! 😋
Elaine Gordon says
Thank you for the five star review, Kennady! For purple cabbage I highly recommend this recipe: https://www.eatingbyelaine.com/easy-sesame-garlic-sauteed-purple-cabbage/ - enjoy!