Roasted Cabbage Slices

Roasted Cabbage Slices delicious and healthy Roasted Cabbage Slices

These Roasted Cabbage Slices are crazy good! They are also so easy that I feel bad posting them as a recipe! They are crunchy and salty but still healthy!

My kids like these and we sometimes even use them as the “Spaghetti” for spaghetti and meatballs. If you don’t like cabbage, I’d encourage you to try this recipe… the “cabbage” taste really disappears and leaves and sweet and roasted treat.

5.0 from 5 reviews
Roasted Cabbage Slices
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 head of cabbage
  • 3 tablespoons (or more) of oil-coconut oil, tallow, etc
  • Salt and Pepper to taste (I used about a tablespoon of each)
  • Optional: 1 teaspoon of favorite herbs like basil, caraway seeds, dill, etc.
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for ¼-1/2 inch slices.
  3. Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil. You may need to melt it if using a solid oil like coconut oil or tallow.
  4. Sprinkle with desired spices (it is even delicious with just Himalayan salt !) and place in the oven.
  5. Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.
  6. I enjoy this plain or topped with an over-easy egg for breakfast.
  7. Enjoy!

What is your favorite way to cook cabbage? Share below!

Reader Comments

  1. Sharyn says

    I love shredded cabbage simply stir fried in butter. Loads of black pepper just before serving. Even my husband (whose mother ruined cabbage for him) will eat this.

  2. Erin says

    I put a big ole slice of chopped bacon to crisp in the bottom of my dutch oven, then shred the cabbage and add salt pepper paprika and cover it stiring when it gets a little brown on the bottom then just letting it wilt down stiring every 10 minutes….I will eat whole heads of cabbage by myself…oh yes I will!
    Also I love cabbage with ground hamburger meat in the crock pot all day long….Lord that is delicious to.
    Oh and if you can find someone to wrap it in packets and grill it on the charcoal grill it is ultimately fantastic!!!

  3. Lucy N says

    I made this last night – amazing! I used unrefined coconut oil, pepper, salt, garlic powder and onion powder. My kitchen smelled delicious! I paired it with some veggie beef and a little bit of salsa on top. It’s a great recipe, super easy and very cheap, and I brought the leftovers for lunch today. Thank you very much for sharing!

  4. says

    I just made these this morning. They are wonderful. I’m going to try loosely tossing them in butter (they’ll fall apart, of course) and roasting them for 30 minutes, tossing twice in between. I’m attempting to make them just a little more uniform to use in place of noodles for pasta. We’ll see how it works :)

    • beautyandthrift says

      It worked! Except I only needed to roast them for about 15 minutes, tossing every five minutes or so. I used a whole head of cabbage, 3 T melted butter, 1/2 t garlic powder and 1/4 t each salt and thyme. I mixed everything up and kept it in a bag in the fridge and used it as needed. Of course it only lasted a few days :) Thank you so much for this recipe. It’s now a staple in our home!

  5. christina says

    I had this yesterday for lunch before your post!! Im on the right track!! I will have to try using it for my “pasta” my family loves spaghetti. Thanks for your blog

  6. says

    I made this last night as a substitute for spaghetti (using the sauce recipe from my italian mamma). My roommate loved it so much she went out today and bought two more heads of cabbage to roast.

    • Patty Eyler says

      Would you mind sharing your sauce recipe. My email address is pattyeyler@gmail.com
      I never learned to make sauce from scratch. I am learning about all the preservatives in foods and how terrible they are for the body.

  7. Mary Lou says

    I like to saute the thinly sliced cabbage in a pan with garlic, oil (could use coconut oil), salt & pepper. Once it is the consistency that you like add a pat of lite butter and serve. I am definitely going to try the roasted cabbage recipe.

  8. Kim Lee Blair says

    I just made cabbage for dinner tonight. I stir fry it with butter, sesame oil and salt/pepper to taste…….YUM! This will be next!!!

  9. Rachel says

    Oh my goodness, this recipe is amazing! Sweet, salty, crunchy….and still good for you! Plus, so simple! My new favorite side!

  10. julie says

    For extra amazing taste to this, besides olive oil, salt & pepper, add garlic powder and parmesan cheese – delicious!

  11. Julian says

    brushed with olive oil, sprinkled salt & white and black pepper, garlic powder and onion powder, added a little drizzle of sesame oil, Cooked for 40min at 400* till outer’s were caramelized. OMG was this recipe good. thanks for the idea.

  12. Camille says

    Holy Smokes!
    The coconut oil makes the flavor absolutely decadent! Used Himalayan sea salt, pepper, turmeric and a little crushed red pepper. Served over a bed a mushroom herbed quinoa and topped with freshly chopped parsley and scallion. Cannot get enough! Thank you!

  13. Camille says

    DELICIOUS!!!!!
    I used Himalayan sea salt, pepper, turmeric and a little crushed red pepper. Can’t get enough! The coconut oil makes it absolutely decadent. Buttery and vegan!

  14. Diana says

    I have used cabbage leaves instead of lasagna noodles and it is great. I am going to try this recipe for a side dish. Thank you for the recipe.

  15. Ren says

    I love your Roasted Cabbage Slices! The recipe is perfect just as you wrote it. Everyone request a copy when I served to recently with corned beef and red Skin potatoes. I can’t wait to try it with a meatballs as spaghetti!

  16. Frank says

    I like to use thin slices of vidalias and carrots spread over the cabbage drizzled with butter. Salt pepper and sesame seeds.

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