Roasted Cabbage Slices

Roasted Cabbage Slices- delicious and healthy

My name is Katie and I love cabbage. I never really thought I’d say that. I’m not a huge fan of cole slaw, in fact, I usually use broccoli instead of cabbage when making it. I’m part Irish though have a soft spot for cooked cabbage, but this recipe definitely tops the list.

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.

Roasted Cabbage Slices- delicious and healthy

14 votes


Roasted Cabbage Slices




Yield 4


  • 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.


  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 1/4-1/2 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!

Roasted cabbage tastes delicious when roasted in this healthy way! Try this recipe, even if you are not a cabbage fan... it is wonderful!

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Reader Comments

  1. Um, YUM! Love cabbage and am always looking for other ways to eat it. 🙂

    • So delicious!!!!!!! Easy to make. I used Bragg’s spice on ours. Med pink salt and tons of coconut oil. Had them with steamed spinach and the bacon chicken bites. Mmmm.

  2. 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.

  3. 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!!!

  4. Totally agree this is yummy! We roast carrots and onions with ours.

  5. 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!

  6. will be making this tonight!! cant wait! lets hope atleast 3 out of my 5 kids will eat it! : )

  7. I am trying this tonight! Thanks!

  8. 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 🙂

    • 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!

  9. 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

    • Sure, why not, I bet it will be even better. 🙂

  10. Another winner! One of our regular side dishes now.

  11. 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.

    • Would you mind sharing your sauce recipe. My email address is
      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.

  12. This is one of my favorite things to eat now!! I can eat almost a whole head of cabbage like this. I also used it as the spaghetti noodles and it worked so wells! Thank you

  13. Can you use olive oil?

    • Yes! I do! I also add garlic powder and parmesan!

      • The addition of Parmesan sounds so yummy!

  14. 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.

  15. Do you cut across the cabbage or vertically? And what do you do with the core?

  16. I’m trying to think of a way to incorporate apple into this recipe.

    • Maybe thick slice them so they don’t disintegrate before the cabbage is ready?

  17. 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!!!

  18. We usually steam our cabbage because, according to Dave Asprey, that is the best way to get all the anti-nutrients out of it before you eat it. I will try this recipe and let you know how it works. Thanks for sharing.

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

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

  21. 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.

  22. 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!

  23. 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!

  24. Is the tablespoon of salt a typo? Surely must be teaspoon… Right?

    • I use a tablespoon of natural salt to get the benefits but definitely salt to taste

  25. 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.

  26. 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!

  27. I always rinse my cabbage before I cook..Do you rinse the cabbage before you roast?

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

  29. This was fabulous…..and easy. Thank you for sharing

    • I’m glad you enjoyed it! Thanks for reading!

  30. Thanks for this great recipe! I’ve played around with this, and found that my favorite way to prepare it is to cut the cabbage into 1/4 inch discs, then quarter the discs, and separate the cabbage layers into a big bowl. Then I prepare it with lots of caraway seeds, dill, garlic powder, pepper, and a little salt along with about 3TBSP coconut oil and a shot of olive oil. I spread it on a baking sheet, and roast at 400 degrees for 15 minutes. Then I remove it from the oven and dump it into the same bowl, then stir it around a little, then replace it on the baking sheet, and bake for a final 11 minutes until it’s all nicely caramelized. YUMMY!!!

  31. I like a little lemon squeezed over cabbage as well.

  32. I’m 11wks pregnant & man have I been in the mood for chicken romaine salad with homemade ranch dressing. Had that today, but now this recipe sounds so good! I live 30 min from town but I dont mind making the trip for cabbage! Hehehe

  33. Himalyan Sea Salt: I thought the himalayas was a mountain range- How do they come to have a sea?

  34. Thank you so much for posting this recipe. I just made it, using provencal herbs, and it was delicious! I will be referring to your recipes more often.

  35. This recipe is AWESOME! So simple and tasty. I made it for breakfast with over easy eggs for St. Patrick’s Day,one of our new favorites. Doing it tomorrow evening with roasted chicken,yummy, thanks for sharing, warmly, Gayle

  36. I have Chinese cabbage growing like crazy in my garden. Would this cabbage also work and do you have any other recipes for Chinese cabbage???

    • You could certainly try it, although it would have a different flavor…

      • Thanks ~ I’ll give it a try. Working on a cabbage soup right now…LOL…I seriously have a lot of cabbage.

  37. I notice in the first recipe that it stated you could use tallow.
    Tallow is the fat drippings from beef, and my mom who came up through the depression, when anything edible was eaten and nothing wasted, would not use tallow. She would use hog fat called lard, which can still be bought today.
    Tallow is used to make homemade candles.
    If my poverty stricken mom and grandma wouldn’t use it, I know I am not.
    Olive oil gives it more taste than coconut oil…..

    • I can’t tell from your comment whether you actually made the recipe, or just have it a bad review based on the suggestion of tallow, but tallow is a popular animal fat that is still used in cooking today and people will pay good money for. I would personally be just as likely to use tallow in a recipe as I would lard (which is not likely at all), but there are plenty of people who do still use it. Lard is the fat drippings from pigs, and it is also used to make homemade candles, so there’s really not much difference between lard and tallow, aside from what animal the fat comes from. If your mom used lard but refused to use tallow, it was most likely due to personal preference.

  38. I dislike cabbage but my son loves it so I fixed it for him. I’m now making it for the 2nd time this week. Thank you.

  39. Well, these are still “healthy” so long as you don’t over do the oil and salt. Honestly I think 3 tablespoons is excessive. No need to grease the pan either so long as the cabbage has a bit of oil on it. But this is a delicious recipe even with less oil than you recommend.

  40. I cut it into wedges drizzle Olive Oil and Balsalmic Vinegar Salt Pepper. Put into oven 350 until crispy and darkened on edges. So yummy.

  41. This is a great recipe. The coconut oil is perfect. I had to bake for 45 minutes. It was delicious. Thanks

  42. I’m going to try this recipe soon! I like cabbage made in any way…. raw, cooked, or baked!

  43. I tried the oven technique the first time and it was a hit! The next time, I revisited my celtic roots and instead of slicing and baking, I used my dutch oven to “stir fry” the cabbage. Only a few changes, mostly to taste. I’m not a vegan or vegetarian, so I fried up 3 slices of bacon, when that was done, removed from the pan, I added 2 TBsp. garlic, 1/2 large white onion, chopped; in the rendered fat, I added 2 TBsp. butter, NOT margarine or other butter substitute. Added the cabbage, bit by bit, and stirred the whole lot until the cabbage was bright green, and still a bit crunchy. This is almost a “Colcannon” a staple among celtic kitchens. With the bacon adding extra flavor, the garlic and onion were a great taste changer. Upon serving, a finely grated parmesan cheese on top, and enjoy! The extra seasonings allowed me to eliminate the added salt. Just didn’t need it, the taste was the bacon and cabbage, onion and garlic. Awesome!

  44. Brown 1 lb grass-fed ground beef in a large Dutch oven and remove.
    Add 1 tablespoon of oil (avocado/olive) and Sauté one large head of thinly sliced cabbage one chopped onion and one chopped green pepper. Add salt and pepper to taste and optionally a couple cloves of minced garlic.
    Add beef back into Dutch oven and add fresh or canned tomato soup (2 cans) sturring well.

    This can then be cooked on top of the stove on medium heat for about 20 minutes or baked in a 350° oven uncovered for 30 minutes.