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Roasted Cabbage Slices

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Wellness Mama » Blog » Recipes » Roasted Cabbage Slices

My name is Katie and I love cabbage. I never really thought I’d say that. I’m not a huge fan of coleslaw. In fact, I usually use broccoli instead of cabbage when making it.

However, I’ve learned that if I don’t like something, sometimes I just need to either try making it myself or try a completely different way of preparing it. I’m part Irish and I found that I have a soft spot for cooked cabbage. These roasted cabbage slices are delicious.

How to Roast Cabbage Slices

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 follow these simple steps:

  1. Cut a whole cabbage into thick slices
  2. Drizzle with oil
  3. Sprinkle on some salt and pepper
  4. Roast them at 400°F until browned and crispy

They are crunchy and salty but still healthy. Sometimes I like to sprinkle on different spices to give the cabbage slices a different flavor profile. Garlic powder is always a favorite around here. I’ve also done taco seasoning a couple of times.

A note on cutting the cabbage: I like to leave the core in because it helps hold the cabbage slices together. It’s easy to eat around and parts of the core that are too tough. For the same reason, I like to slice it from side to side going in the same direction as the stem. However, if you accidentally slice it from top to bottom don’t freak out. It’ll still work just fine and taste just as delicious.

More Ways to Enjoy Cabbage

Besides just eating these cabbage slices plain, I sometimes use them as the “spaghetti” for spaghetti and meatballs. It’s a particularly great way to use up leftovers. I also like them topped with an over-easy egg for breakfast.

If you’re still looking for additional cabbage recipes, maybe try one of these:

  • Corned Beef and Cabbage – one of my favorite ways to make corned beef and cabbage is by roasting them in the oven.
  • One-Pot Tomato and Cabbage Soup – lacks the caramelized goodness of roasted cabbage, but it’s warm and flavorful and perfect on a cold day. Not part of the recipe, but it’s delicious with spicy Italian sausage.
  • Taco Slaw – If you like raw cabbage, this taco slaw is tangy and a little spicy and great on all kinds of tacos.

Mmm, now cabbage sounds delicious to you too, doesn’t it? A whole, raw cabbage will keep for quite a long time in the fridge, so keep an eye out next summer when you’re at the farmers market. Snag a couple and stash them for when you need one. Or try growing a few of your own!

Roasted Cabbage Slices Recipe

Thick slices of seasoned cabbage, roasted until golden brown. Such a simple and delicious way to enjoy this vegetable.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Calories 95kcal
Author Katie Wells

Servings

6 servings

Ingredients

  • 1 head cabbage
  • 3 TBSP coconut oil
  • 1 TBSP salt
  • tsp pepper
  • 1 tsp herbs (such as caraway seeds, dill, etc., optional)

Instructions

  • Preheat the oven to 400°F.
  • Slice the cabbage from side to side into ½-1 inch thick slices.
  • Oil a baking sheet with 1 tablespoon of the oil.
  • Place the cabbage slices 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 herbs or spices.
  • Place in the oven and roast for 45-50 minutes or until tender in the middle and sides are browned.
  • If desired, broil for a few minutes for a more caramelized flavor.
  • Remove and serve. Enjoy!

Nutrition

Nutrition Facts
Roasted Cabbage Slices Recipe
Amount Per Serving (1 slice)
Calories 95 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 6.8g43%
Sodium 1185mg52%
Carbohydrates 7.6g3%
Fiber 3.3g14%
Sugar 3.8g4%
Protein 1.6g3%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

A note on cutting the cabbage: I like to leave the core in because it helps hold the cabbage slices together. It’s easy to eat around and parts of the core that are too tough. For the same reason, I like to slice it from side to side going in the same direction as the stem. However, if you accidentally slice it from top to bottom don’t freak out. It’ll still work just fine and taste just as delicious. 

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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!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

65 responses to “Roasted Cabbage Slices”

  1. Nick Avatar

    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.

      1. Nick Avatar

        I agree that they are healthy… But so long as your portions are correct. 3 tablespoons of oil is a lot of calories. It’s excessive.

  2. Barbara Avatar

    5 stars
    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.

  3. Betty Echols Avatar
    Betty Echols

    2 stars
    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…..

    1. Terese Avatar

      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.

  4. Laurel Avatar

    5 stars
    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???

      1. Laurel Avatar

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

  5. Gayle Hazelton Avatar
    Gayle Hazelton

    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

  6. L. Sorensen Avatar
    L. Sorensen

    5 stars
    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.

  7. karl Avatar

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

  8. Jesse Avatar

    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

  9. Bill Avatar

    5 stars
    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!!!

  10. Frank Avatar

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

  11. judy jordan Avatar
    judy jordan

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

  12. Ren Avatar

    5 stars
    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!

  13. Diana Avatar

    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.

  14. Diana Avatar

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

  15. Camille Avatar

    5 stars
    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!

  16. Camille Avatar

    5 stars
    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!

  17. Julian Avatar

    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.

  18. julie Avatar

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

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