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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


6 servings


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


  • 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 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.


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!


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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.


65 responses to “Roasted Cabbage Slices”

  1. Bonnie Silsbe Avatar
    Bonnie Silsbe

    5 stars
    Love love love this recipe! My husband asked for it often.

  2. Donna Avatar

    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.

  3. mea Avatar

    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.

  4. Marg Avatar

    I roast other veggies all the time but never thought of roasting cabbage I’m going to try it next

  5. Kim Avatar

    5 stars
    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.

  6. Kat Avatar

    5 stars
    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!

  7. Em Avatar

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

  8. Mary Avatar

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

  9. Diana Avatar

    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.

4.27 from 38 votes (23 ratings without comment)

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