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, so I 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! All you have to do is cut a cabbage into slices, drizzle with oil, sprinkle on some salt and pepper, and roast them! 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. I like them topped with an over-easy egg for breakfast. If you don’t like cabbage, I’d encourage you to try this recipe … the “cabbage” taste really disappears and leaves a sweet and roasted treat.
So keep an eye out this summer when you’re at the farmers market and snag a couple cabbages, or try growing a few of your own!
Roasted Cabbage Slices Recipe
Ingredients
- 1 head of cabbage
- 3 TBSP coconut oil
- 1 TBSP salt
- 1 TBSP pepper
- 1 tsp favorite herbs such as basil caraway seeds, dill (optional)
Instructions
- Preheat the oven to 400°F.
- Slice the cabbage starting at the top of the head. Aim for ¼-½ inch slices.
- 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.
- Sprinkle with salt, pepper, and any additional desired spices and place in the oven.
- Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown.
- Remove and serve. Enjoy!
Notes
Nutrition
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What is your favorite way to cook cabbage? Share below!
10-Minute Garlic Butter Calamari Recipe (Stir Fry!)
Can you do this with red Cabbage?
Yes
Sure, why not, I bet it will be even better. 🙂
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
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!
I am trying this tonight! Thanks!
will be making this tonight!! cant wait! lets hope atleast 3 out of my 5 kids will eat it! : )
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!
Totally agree this is yummy! We roast carrots and onions with ours.
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!!!
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.
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.