From green to golden, discover why Roasted Cabbage is a super-simple superfood side.
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If you live a low-carb lifestyle, I’m guessing cauliflower probably appears on your weekly recipes list. Ever since diets like keto have exploded in popularity, at-home chefs are constantly turning to cauliflower florets to get a sneaky faux-carb fix. The mildness of cauliflower makes it so easy to dress up with any flavor combinations that suit your fancy.
For instance, I’ve made yummy recipes with Cauliflower Steaks, Cauliflower Rice, and Cheesy Roasted Cauliflower with this veggie, to name a few. No question, if you’re looking for a simple way to swap out carbs in your diet, cauliflower is a classic.
But that doesn’t mean there aren’t cruciferous cousins with a lot to offer in your menu rotation. Take cabbage as an example. While cabbage may not get as much hype on foodie social media feeds, it’s a super-versatile, healthy, and downright tasty veggie to add to your meal plan.
One of the easiest ways to start with cabbage is to roast it in the oven. With some very simple prep work and only 25 minutes of baking time, you’ll be amazed at the caramelized goodness roasted cabbage brings to the dinner table.
Is Roasted Cabbage Healthy?
Cabbage is a champ in the nutrition department. From vitamins A and C to multiple antioxidants, minerals, and a dose of fiber to boot, there’s so much your body will love once you start giving it more cabbage slices. As a bonus, you don’t have to worry about dampening all those healthful components by roasting.
The only thing you have to watch out for when making healthy roasted cabbage is the added ingredients. I’ve kept my recipe clean and straightforward with olive oil, garlic powder, and salt & pepper, but sometimes people go overboard with their additions and compromise their cabbage’s superfood status. For instance, if you add a lot of sauces or less nutrient-dense oils, you’ll add unnecessary calories and fat and render your cabbage less beneficial. Be sure to carefully consider the nutritional profile of each ingredient you put into this side and see if it fits your health goals.
Given the simplicity of the dish, it’s no surprise it works as part of gluten-free, paleo, keto, whole30, vegetarian, vegan, and Mediterranean diets.
Won’t Roasted Cabbage Get Mushy?
With over 90% water content, some assume cabbage will turn into a big puddle of mush after 25 minutes in a hot oven; however, if you roast your cabbage right, you’ll enjoy a crispy, caramelized exterior, and a satisfyingly tender inner core. You just need to know the proper technique.
To achieve a tantalizing texture, crank up the heat to high in your oven—at least 425°F. This high and dry heat prevents cabbage from steaming and promotes the golden brown caramelization we aim for.
How you slice and space your cabbage is also essential to reduce the risk of steaming. Keep your cabbage wedges around 1 inch thick to ensure they take longer to cook through and achieve those crispy edges. It’s also super important to give each cabbage wedge some wiggle room in a single layer. Oh yeah, and don’t forget to get obsessive about drying your cabbage pieces after washing them because you definitely don’t want extra water entering the oven.
INGREDIENTS
- 1 medium head green cabbage
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
Prep
Set up oven and baking sheet.
Season
Cut and season cabbage wedges.
Roast
Roast until crispy and tender.
Devour!
FAQs & Tips
If you want to satisfy your cabbage craving on a busy weekday, you can roast your wedges beforehand. Just be sure your cabbage cools before transferring to an airtight container and putting it in the fridge or freezer. It’s always best to give your leftover cabbage a sniff test, but it usually lasts up to three days in the refrigerator and up to three months in the freezer. Reheat roasted cabbage in a 425°F oven for 10–15 minutes, and don’t forget to thaw it overnight if you’re using frozen.
FYI: If you notice your leftover cabbage is mushier than you’d like, don’t toss it down the garbage disposal! You can use mushy roasted cabbage in dozens of other creative ways. For example, consider shredding your roasted cabbage and putting it in stir-fries, or using it as a base for a satisfying vegetable soup like my Best Cabbage Soup Recipe.
The first sign your roasted cabbage is ready to eat is if it has those lovely golden brown edges and slight charring; however, a better way to judge the doneness of your cabbage wedges is with a fork. Poke it into the thickest part of each wedge and gently pull with the fork. When roasted cabbage is ready, you should be able to glide your fork in easily.
Please don’t pre-boil your cabbage if you want to roast it! Remember, we’re trying our best to AVOID moisture, so putting your cabbage into a pot of boiling water isn’t doing anyone any favors. If you pre-boil your cabbage, it will turn out mushier than if you just popped it in the oven immediately.
Serving Suggestions
Roasted cabbage wedges work wonderfully as a crisp complement to protein-packed main dishes. Whether you’re serving my Easy Pork Chops Recipe, Ground Turkey Sweet Potato Chili, or Asian Salmon (With Soy And Ginger), adding some roasted cabbage to the mix is a tasty—and nutritious!—idea.
You could also weave your roasted cabbage wedges into other, lighter recipes like sandwiches, bowls, or salads to add a delicious crunch to lunch. Sometimes I sneak roasted cabbage into my Mexican Avocado Spread Sandwiches With Sprouts or Healthy and Delicious Buddha Bowl for an extra dash of crispiness and a whole lotta nutrition.
Ingredients
- 1 medium head green cabbage
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Remove the outer leaves of the cabbage, cut it into 8 equal wedges, and arrange them on the prepared baking sheet.
- Drizzle the olive oil evenly over the cabbage wedges and sprinkle with garlic powder, salt, and pepper.
- Roast in the preheated oven for 25 minutes, or until the edges are crispy and the centers are tender.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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