Roasted Cabbage

By , On , In Entrees, Recipes, All Recipes

This method of preparing cabbage is very simple and extremely delicious! Once you’ve taste roasted cabbage, you will never go back to boiling it. Because of the quick cooking in a very hot and dry oven, the cabbage won’t get all mushy. It will soften slightly but still retain a very pleasing crunch. This is my favorite way of serving cabbage 🙂

So if you have never roasted cabbage, try it now!

Roasted cabbage is so good that you could even serve it as an appetizer or as a snack. Even children love it!


  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper
  • 1 teaspoon caraway or fennel seeds



  • Preheat oven to 400 degrees.
  • Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.
  • Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil.
  • Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds.
  • Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

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