Perfect Roasted Cabbage (Quick & Easy!)

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Cabbage may just be our favorite vegetable to roast because it gets crispy, caramelized, slightly sweet, and pairs well with just about any seasoning! Once roasted, it’s perfect for adding to bowls, salads, and soups, or just enjoying as a side.

It also couldn’t be easier — just 3 ingredients, 1 pan, and 25 minutes required. Let us show you our tried-and-true method for perfect roasted cabbage every time!

Why Roast Cabbage?

Have you ever looked in the fridge and asked yourself, “How am I going to use up this entire head of cabbage before it goes bad?” If so, then you need roasted cabbage (and sauerkraut) in your life.

Once roasted, it shrinks down, becomes sweet, and suddenly that doomed-for-the-compost cabbage has a new life!

How to Make Roasted Cabbage

To make sure we were bringing you the best possible roasted cabbage recipe, we tested cutting the cabbage in various ways, plus different cooking temperatures, times, seasonings, and more.

In the end, our tried-and-true method won out: Thinly slice cabbage, lightly coat with oil, salt, and seasonings (optional), and then bake to crispy perfection!

For seasonings, our favorite pairing is our DIY curry powder. Also delicious would be our Shawarma Spice Blend or Za’atar. But even when seasoned with just salt, you’ll be amazed how quickly the panful is devoured.

We hope you LOVE this roasted cabbage! It’s:

Caramelized
Tender with crispy edges
Quick & easy
Versatile
& SO delicious!

It’s perfect as a side with nearly any main or added to bowlssalads, soups, and more. It would go especially well in Savory Moong Dal Rice Crepes with 1-Pan Potato (Aloo) Sabzi. Or serve alongside Crispy Quinoa Sweet Potato Fritters or Curried Quinoa Chickpea Burgers. The possibilities are endless!

More Perfect Roasted Vegetables

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Perfect Roasted Cabbage (Quick & Easy!)

A quick and easy tutorial for making PERFECT roasted cabbage every time! Crispy, delicious, and versatile. Just 3 ingredients, 1 pan, and 25 minutes required.
Author Minimalist Baker
Print
4.94 from 15 votes
Prep Time 7minutes
Cook Time 18minutes
Total Time 25minutes
Servings 2(Servings)
Course Side Dish
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 4cupsthinly sliced cabbage(red or green)
  • 1 ½ – 2tspavocado oil(or olive oil // use the greater end of range if adding spices)
  • 1healthy pinchsea salt
  • 1healthy pinchblack pepper(optional)
  • 1 ½Tbspcurry powder(optional)

Instructions

  • Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper (use more baking sheets if making a larger batch).
  • Add thinly sliced cabbage to the prepared baking sheet, drizzle with oil, and toss to evenly coat. Arrange in a single layer, sprinkle with a healthy pinch each sea salt and black pepper (optional), and with curry powder (optional). If using curry powder, toss once more to evenly coat cabbage with spices.
  • Bake for 16-20 minutes or until golden brown and tender. The time it takes will depend on how thinly the cabbage is sliced. Toss at the halfway point to encourage even browning.
  • Taste test and add more salt if desired. Enjoy as a simple side dish or in bowls, salads, soups, and more.
  • Best when fresh. Leftovers will keep for 2-3 days in a sealed container in the refrigerator. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1servingCalories: 75Carbohydrates: 10.3gProtein: 2.3gFat: 3.6gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.4gTrans Fat: 0gCholesterol: 0mgSodium: 68mgPotassium: 303mgFiber: 4gSugar: 5.7gVitamin A: 174IUVitamin C: 65.2mgCalcium: 71.3mgIron: 0.8mg

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Reader Interactions

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  1. Brita Benjaminsays

    Very simple and delicious. Cooked slightly longer as mine didn’t crisp up enough, probably my oven.

    Reply
    • Support @ Minimalist Bakersays

      Thank you for sharing, Brita! If the pan is overcrowded, that can contribute to it not crisping up. Or if you have a convection setting on your oven, try that! Hope that helps!

      Reply
  2. Rachael Tsays

    I made this using red cabbage to go along with some corned beef for St. Patty’s day. This was SO easy and delicious. I have a convection oven and used the convection setting for this recipe. Most of the cabbage got nice and crispy. To make the rest crispy we set the oven to broil the cabbage for a minute or 2 and that fixed it. Thanks for such a delicious recipe that makes me WANT to eat cabbage. We only had enough curry powder for one batch, so I used a different spice blend for another one and it was still great. (P.S. The cabbage I got was so big, I am looking at all your other red cabbage recipes to use it up. Thanks again.)

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks so much for the wonderful review, Rachael. So glad you enjoyed this recipe!

      Reply
  3. Patriciasays

    I was really looking forward to this recipe. And it wasn’t bad. It just didn’t crisp up like I saw in the picture. But I am not giving up. Definitely going to try it again.

    Reply
    • Support @ Minimalist Bakersays

      Love to hear it! Thanks so much for sharing, Patricia. Perhaps they just needed longer in the oven?

      Reply
  4. Robinsays

    Oh my gosh- so easy and so delicious! Made it as a side to your white bean pot pies for a holiday dinner. So pretty! Rave reviews from family. Haven’t tried with curry powder yet as my parents are not curry fans but will try soon! Used garlic granules with the salt and pepper. Great new healthy and easy veggie side to go into our regular rotation. Plus my teenager ate cabbage! Win!

    Reply
    • Support @ Minimalist Bakersays

      Ooo, we love to hear this! So glad it was enjoyed by all, the garlic powder sounds delish. Thanks for your reviews, Robin!

      Reply
    • Support @ Minimalist Bakersays

      Yumm! Sounds delish! So glad you enjoy the cabbage, DJ! xo

      Reply
  5. Anna-Lenasays

    Hi there,
    this recipe looks really good and I’d love to try it. Do you recommend a specific oven setting? I usually use the fan-setting as it helps with crispiness, but I’m afraid the cabbage might dry out too much and burn (218C seems quite a lot).
    Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi Anna-Lena, we used a conventional oven. If using fan-assisted/convection, you might want to reduce the temperature to 204 C. Hope that helps!

      Reply
  6. Jess Claytonsays

    Hi, do you think this could work as well with a white cabbage? Or is it too different a beast to the green and red cabbage…? Love your site. Thank you, Jess

    Reply
  7. Bevsays

    So quick,easy and yummy! I never thought to roast cabbage. Will definitely be something I do regularly.

    Reply
  8. Jennifer Blisssays

    This turned out so well! I used a half head of red cabbage and eye balled the amount of curry. I never would have thought to add curry powder but it took the cabbage to another level. YUM!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it, Jennifer! Thanks so much for the lovely review!

      Reply
  9. Melissasays

    I have some frozen cabbage that I’m not sure what to do with. Do you think this would be a good option for that? I blanched it before freezing. Looks delicious!

    Reply
  10. Jesssays

    This is absurdly delicious. For my tastebuds, I lowered it to 2 tsp curry powder and it was still a very noticeable flavoring. I used toasted sesame oil and sprinkled on sesame seeds before serving. I served it with a honey garlic grilled salmon with rice and this made the entire meal! My three year old had a taste before dinner and despite me telling him it was red cabbage he walked away muttering, “Mmm, I really like the bacon mom…” If that doesn’t tell you everything you need to know, not sure what does! I

    Reply
  11. Lindseysays

    When I saw this recipe in my inbox it jumped right out at me. I had half a green cabbage leftover from another night and it was about 10 seconds from being past it’s prime. This was exactly what I needed to light the fire (preheat the oven) and use the rest of it. And curry? Genius! So good. I would even say magical. Thanks for the inspiration!

    Reply
  12. Kerensays

    I just made this after seeing the recipe. I divided the tray between purple cabbage and Napa cabbage, the former giving a much better result since Napa cabbage is moister and didn’t quite crisp up the way the purple cabbage did. Still delicious, though :-D This dish spurred on an entire Indian-inspired dinner, which hubby and I ate with the cabbage. Will definitely make this again often, trying different spices when the mood arises. I love your website, it’s one of my core go-to’s for food inspo! xo

    Reply
    • Dana @ Minimalist Bakersays

      Thanks, Sherry! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  13. Junesays

    This looks really good. Have you tried it with green cabbage? Just wondering if it would taste as good.

    Reply
  14. Bridgetsays

    This recipe has blown my mind. I saw it posted on IG and happened to have a half red cabbage in my fridge that I needed to use up (this always seems to be a problem when I buy cabbage).

    This was fast, simple, and seriously delicious. The flavor of the cabbage is completely transformed and takes on the flavor of seasoning really well. I used salt, pepper, and chili powder to match the flavor profile of my meal. The crispy bits were so good. My kids also approved!

    Reply
    • Dana @ Minimalist Bakersays

      So lovely! Thanks so much for sharing, Bridget! It’s one of our go-tos!

      Reply
  15. Jordan Garciasays

    Genius!! Can’t wait to try. I’m sad to say I have tossed many half heads of red cabbage after not knowing what to do with it all, so again… Genius!!!!

    Reply
    • Christinesays

      Just love shredded baked red cabbage but didn’t think to try it with curry powder. I usually toss it with finely sliced onion and apple slices then sprinkle with a bit of fresh thyme and a splash of balsamic. Can’t wait to try it this way, always looking for different ideas and you never disappoint.

      Reply
  16. Kimsays

    Think you could do this with frozen cabbage? I have a bag I shredded and froze months ago and am wondering if I ought to defrost and maybe get the moisture out, then try?

    Reply
    • Dana @ Minimalist Bakersays

      Hi there! I think it’s possible. OR you could very lightly spritz it with oil to help it caramelize. A little oil is ideal for best texture / flavor but not critical! Let us know if you try.

      Reply
      • Alexsays

        Hi Dana,
        Just made this for lunch today as a side, firstly I added only Zaatar and it was kind of bland-ish, but otherwise very tasty. Immediately after, I made another one, which I seasoned with homemade Berbere. OMG! Even my hubby who is not too fond of veggies, devoured it! Thanks for another quick recipe, the taste even reminds me of one classical croatian recipe that my Granny would make, she’d caramelize green cabbage with onion and sugar and the mix with small pieces of cooked pasta.

        Reply
    • Dana @ Minimalist Bakersays

      ~1 cup cooked (it shrinks down to about half its size in cooking)!

      Reply
  17. Louizesays

    it is like you read my mind – I just finished googling cabbage recipes and couldn’t believe nothing on your site came up!! I always pick your recipes over the others as they always work well for me, so without a minimalist baker idea, I just sautéed about 1/3 of the cabbage with no idea what to do with the rest… now I know :)

    Reply
      • Louizesays

        I made it and it was delicious!
        I did add a couple of apples and used ras-al-hanout instead of curry powder as that was what I had!
        It was super easy, super tasty and will be added to my regular list! Thank you :)

        Reply