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Roasted Cabbage Slices

Katie WellsDec 14, 2021
Reading Time: 3 min

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  • How to Roast Cabbage Slices
  • More Ways to Enjoy Cabbage
  • Roasted Cabbage Slices Recipe

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

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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:

  • Beef and Cabbage Stir Fry – is a fast, budget-friendly recipe that’s still tasty.
  • 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.
  • Pan-Fried with Bacon and Onion – Not my recipe, but what’s not to love?
  • 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

Katie Wells
Thick slices of seasoned cabbage, roasted until golden brown. Such a simple and delicious way to enjoy this vegetable.
4.30 from 37 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 95 kcal

Ingredients
  

  • 1 head cabbage
  • 3 TBSP coconut oil
  • 1 TBSP salt
  • 1½ 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!

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. 

Nutrition

Serving: 1sliceCalories: 95kcalCarbohydrates: 7.6gProtein: 1.6gFat: 7.2gSaturated Fat: 6.8gSodium: 1185mgFiber: 3.3gSugar: 3.8g
Tried this recipe?Let us know how it was!

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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!

Category: Recipes, Side Dish Recipes, Snack Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and 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.

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Reader Interactions

Discussion (65 Comments)

  1. Jennifer Beavers Noble

    September 23, 2012 at 1:54 PM

    Can you do this with red Cabbage?

    Reply
    • Wellness Mama

      September 23, 2012 at 8:52 PM

      Yes

      Reply
    • sunenge

      November 3, 2013 at 11:13 AM

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

      Reply
  2. christina

    September 23, 2012 at 7:56 AM

    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

    Reply
  3. Carrie

    September 22, 2012 at 12:02 PM

    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 🙂

    Reply
    • Beaut

      October 4, 2012 at 9:02 AM

      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!

      Reply
  4. Loriel

    September 20, 2012 at 6:29 PM

    I am trying this tonight! Thanks!

    Reply
  5. Sarah

    September 19, 2012 at 3:05 PM

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

    Reply
  6. Lucy N

    September 19, 2012 at 9:59 AM

    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!

    Reply
  7. Hannah

    September 18, 2012 at 9:57 AM

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

    Reply
  8. Erin

    September 18, 2012 at 5:50 AM

    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!!!

    Reply
  9. Sharyn

    September 18, 2012 at 2:18 AM

    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.

    Reply
  10. Jessica

    September 17, 2012 at 8:59 PM

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

    Reply
    • Sarah

      December 13, 2014 at 11:32 PM

      5 stars
      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.

      Reply
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