Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.

  • Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Cook's Note:

Keep the core attached to the cabbage when cutting into wedges to help it hold together.

Nutrition Facts

99.3 calories; protein 2g 4% DV; carbohydrates 8.9g 3% DV; fat 6.9g 11% DV; cholesterolmg; sodium 65.4mg 3% DV. Full Nutrition

Reviews (221)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2015
Hi all, thank you for the reviews! Some of you opted to cover the cabbage, that's a great idea. I do love it charred but if it is too charred for you, you may want to alter the oven temp, since we all know everybody's oven is different! I love the variations you are contributing as well, thanks so much! Read More
(97)

Most helpful critical review

Rating: 3 stars
02/06/2015
Roasted Cabbage Haiku: "A great recipe, but execution needs work. Should've been covered." Peering at the more recent reviews, I see folks mentioning that they covered their cabbage partially, which I guess I should've done b/c the texture of ours was mooshy in parts, and burnt in others. Absolutely adored the idea behind it and plan on doing it again, as we eat cabbage frequently and are always delighted to try new methods of preparing it. Read More
(75)
287 Ratings
  • 5 star values: 190
  • 4 star values: 65
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 9
Rating: 5 stars
02/07/2015
Hi all, thank you for the reviews! Some of you opted to cover the cabbage, that's a great idea. I do love it charred but if it is too charred for you, you may want to alter the oven temp, since we all know everybody's oven is different! I love the variations you are contributing as well, thanks so much! Read More
(97)
Rating: 5 stars
01/24/2015
Perfect! Baked at 425*, tented with foil, for 20 minutes and then removed and continued to roast for 20 more minutes. Excellent with our red beans and rice dinner. Thank you! Read More
(94)
Rating: 3 stars
02/05/2015
Roasted Cabbage Haiku: "A great recipe, but execution needs work. Should've been covered." Peering at the more recent reviews, I see folks mentioning that they covered their cabbage partially, which I guess I should've done b/c the texture of ours was mooshy in parts, and burnt in others. Absolutely adored the idea behind it and plan on doing it again, as we eat cabbage frequently and are always delighted to try new methods of preparing it. Read More
(75)
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Rating: 5 stars
05/26/2015
Excellent recipe. Used 425 degree.... added a little butter to the bottom of pan with the olive oil and left uncovered for the first 20 minutes. I added grated cheese and covered for the last 20 minutes.... really delicious. Then the next time I mixed sour cream and grated cheese and a little milk and added this for the last 20 minutes for a cream cabbage. I will never boil cabbage again.... best recipe ever. Read More
(49)
Rating: 5 stars
02/01/2015
This recipe is delicious. I used bacon grease instead of oil and it added extra flavor. I cut the cabbage in thick slices and my family loved the little extra burnt edges. Will definitely make again. Read More
(45)
Rating: 5 stars
01/19/2015
Awesome! I used olive oil cooking spray to evenly distribute the oil better. Great flavor and I LOVED the sweet/roasted/charred taste. I've never had/made roasted cabbage before, but I will be making it more often from now on~YUM!!! Thanks for sharing. :) Read More
(36)
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Rating: 4 stars
01/23/2015
I am thinking it needs to be covered for the first 15 minutes, flipped, and baked for remainder of time uncovered. No? I found myself having to add more oil. I am willing to make this recipe again. I like the idea of baking wedges of cabbage, that is new for me. And my family thought it was neat, lol. It had great flavor too. I think the firmness threw everyone off but I actually enjoyed that the most. I just don't think it has to be THAT firm. That is why I suggested covering for the first half of the baking time. Read More
(34)
Rating: 5 stars
02/27/2015
I followed the other reviews and tented the cabbage for the first 15 minutes, and then flipped and roasted without cover. Delicious and easy! Read More
(30)
Rating: 5 stars
03/22/2015
Tried this tonight. I read the reviews first so based on that I used olive oil spray instead of brushing it on the cabbage. I also tented with foil for the first 20 minutes. I also used other seasoning as I have small children and didn't think they could do the pepper flakes. It was awesome!!!! I also made with the pepper flakes for my hubby. He loved it!!!! This will be in the vegetable rotation from now on!!!! Read More
(25)