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!)
Love love love this recipe! My husband asked for it often.
This was so much better than stir fried cabbage. Put it in and let is do its magic! Beautifully browned on the bottoms. Also did a tray of roasted carrots for the week.
Now when peoples economy has been squeezed for a long time, over 40 years of growing income disparity, more people are turning to the ignored cabbage. (Do any of the fast food chains serve cabbage?)
I love cabbage, eating it raw, so crunchy and bursting with juices.
For dinners it goes so well with just about anything, you can spice it up any way you like to. Personally I find it good enough and comforting just steamed, salt / pepper and a dab of butter or drizzle of olive oil. Never fails.
Everytime I cook cabbage, I ask myself, what took me so long?!
Simple, pure, filling, cheap, healthy, full of fibre, tasty, great raw, great cooked, lots of recipes/versions world wide. Miracle! Thank you Nature.
I roast other veggies all the time but never thought of roasting cabbage I’m going to try it next
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.
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!
I’m going to try this recipe soon! I like cabbage made in any way…. raw, cooked, or baked!
This is a great recipe. The coconut oil is perfect. I had to bake for 45 minutes. It was delicious. Thanks
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.