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!
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!
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
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
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!
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!
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.
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.
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.
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. :)
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.
I followed the other reviews and tented the cabbage for the first 15 minutes, and then flipped and roasted without cover. Delicious and easy!
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!!!!
Lightly brushed with bacon grease instead of olive oil Used JD's Cheddar bacon salt, fresh ground black pepper, crushed red pepper flakes and garlic powder to taste. Roasted at 450° for 20 minutes loosely covered with foil then removed foil and roasted 10 minutes more on the same side. Flipped over all wedges and roasted an additional 10 minutes on opposite side. I made a whole cabbage cut into 8 wedges. I was still able to achieve some deep browning but avoided the char. The end result was deliciously bacon-flavored and definitely will do this way again! Sorry, no picture because the family woofed it down too fast!
Might add celery seed and perhaps a dash of balsamic vinegar and serve with some small dumplings and a nice slice of corned beef.
This recipe is EXCELLENT. I cut in half inch slices , or slabs if you will, rather than wedges. Cooks more evenly.
This was so delicious I ate all of it. Of course I tented it like so many people said to. Actually I sealed the foil around the pan. I also added time because my oven had not gotten to temperature. When I pulled it out of the oven and removed the foil. Wow was it cooked. Very charred on the edges (crispy black) and the bottom was caramelized. I probably could have eaten it at this point, but still turned them and put it back in the oven for another 15 minutes. I ended up eating the entire pan, including the core, with my fingers, by myself, standing in my kitchen working on a project.
I had a large head of cabbage to use, found this recipe and followed it exactly as written. When I ate the first wedge, I decided the lemon wasn't for me. Next I tried a bit of apple cider vinegar which also wasn't "it". Finally ate plain and really liked it! Next time I'm going to use bacon grease or butter rather than oil and will bake a little longer in order to get more of the charred cabbage. LOVE IT!!
Yum! I covered mine with a thick slice of pancetta around the last 5 minutes or so. Delicious! Thank you for the recipe.
Yum! I've read some of the reviews and however you choose to alter the recipe this is a winner! I love cabbage and was looking for ways to use the rest of the head of cabbage when I finished with making cole slaw. This was great! I'm going to try tenting it but not because this wasn't delish already...just a different way. Thanks.
I was surprised we liked this as much as we did. I followed the other reviewers' suggestion of covering it for the first fifteen minutes and it came out beautifully.
Baked at 425, tented with foil for the first 20 minutes and then roasted uncovered for 20 more minutes. Used 3/4 T garlic infused olive oil for 1/2 small head of cabbage. Seasoned with Penzey's Fox Point seasoning and crushed red pepper.
AFTER OIL & SPICES APPLIED, DRAPED 1/2 SLICE OF THIN BACON ACROSS EACH WEDGE & THEN BAKED IN TENTED FOIL.
My family loved it! I skipped the lemons and used fresh garlic instead of the garlic powder.
I love when I find a new recipe for an old favorite. I love green cabbage and never thought to prepare it like this before. I did throw in some garlic cloves, rosemary and thyme sprigs from our garden and then sprinkled it with goat cheese after the lemon....OMG so amazing. Thank you so much for sharing this amazing recipe. We will be making this forever in our home. The best!
Loved this recipe! Perfection. I made it according to the directions; I did not use foil as so many suggested. I brushed olive oil on all sides. The charred tops is the best part of the dish.....so delicious! My family loves it, too! It's so easy and healthy. I loved the red pepper flakes which really spiced up an otherwise usual dish.
Love this recipe!!! This is so easy. Follow the directions & keep an eye on the color of it in the oven. If it is getting dark on the edges too soon, cover with foil, your oven may run a bit hot. And the addition of red pepper flakes was awesome, hubby & I love spicy. This will be a low calorie go to for me forever. Thanks!!
Not bad. The inside wasn't soft at all, maybe try spreading the cabbage out when it's in the oven? The darker green outer leaves were the most flavorful. Next time i'll just chop up the whole thing and lay it out on a baking sheet.
I added two pictures so you could see the whole plate and the Cabbage Steak as well. I cut mine into steaks and also did a pan of Roasted Peppers and Onions, as well as Rice on the side. Made a delicious Vegetarian dinner! Just have to season to your own taste. Remember you can always add more but you cannot take away.
Loved it! Next time I would follow the directions to ale the cabbage in wedges and leave the core in so the pieces don’t come apart so easily. I removed the core and cut the cabbage into steaks. I also took the advice of others and foil tented thecabbage for the first half of cooking. Last half of the time I flipped the cabbage steaks to their other side and continued roasting uncovered. My oven is a bit slow so I gave them about 25 minutes per side. There were some very crisp and charred pieces which didn’t look pretty but were absolutely delicious! I will definitely make this again!
Rubbed each wedge with olive oil. Seasoned with garlic powder, salt and pepper. Baked on cookie sheet with small amount of water and tented foil for about 30 minutes. Delicious!
I followed the top reviewer's suggestion of lowering temp to 425, cooking 20 min w/foil tent, remove foil and cook another 20 min. Even at the lower temp, some of the outsides of the cabbage were getting too scorched after the foil was removed. I had to take this out of the oven before the second 20 min. This may have worked better keeping the foil on. Nice flavor, and I'd make again.
I made this with carrots, white onion, russet & red potatoes, & celery and seasoned with an Italian olive oil mixed by husband, kosher salt, garlic powder, garlic salt, black pepper and basil. I added the soft vegetables after the potatoes and carrots roasted for about 20 minutes at 400°. All was done within 25 minutes and it was delicious!!
Excellent cabbage, if you've a cabbage lover this will quickly become your favorite, if your a cabbage hater, this will definitely change your mind! I used very little red pepper as per our personal taste otherwise I followed the recipe exactly as written, thanks for the recipe!
We have a ton of cabbage from our garden to use up. Found this and it was fantastic! Forgot to squeeze the lemon on after plated, but it was still delish. Thanks!
Absolutely love this what a great way to use up so much cabbage coming from garden I have made this several times and have started doing it on the grill oh man even better thanks for sharing everybody here loves it!!!!
used bacon grease and added curry to seasonings! DELICIOUS!!!!!
Instead of adding olive oil, I placed (4-5) slices of bacon on top of the cabbage...something my my mom used to do. After reading reviews, I covered the cabbage in foil for the first 15 minutes. At the 15 minute mark, I took off the foil, but did not flip the cabbage. It was a hit!
I followed the directions except I sprinkled it with garlic salt and smoked paprika. SOOOO GOOOOD!!!!!
Perfect way to use up the half head of cabbage I had left over.
What a surprise. I'd never thought of roasting cabbage. It tastes a little bit like roasted brussels sprouts, which I love. I will make this again as written.
Very good. I cooked in oven with some Chicken at 375 for 20 min each side and found it to be crunchy, nice flavor, and very satisfying.
Not a fan. The texture was mooshy and the lime/lemon was overpowering. Recommend covering the cabbage while cooking and 86 the lime/lemon.
It was wonderful! Thanks so much. Couldn't take a picture, we ate it up too fast...wascally
Surprisingly super delicious. I followed all directions, then when done, discarded any blackened leaves and applied unsalted butter prior to serving.....very simple and very tasty.
I substitute grape seed oil,instead of Olive oil. It was super! A Must have more often side dish.
Absolutely love this! I went heavy the olive oil and garlic pepper. Baked on 425 *, uncovered for 25 minutes, flipped over, added bacon bits, baked for another 25 minutes. I had a problem cutting my wedges small, so I expected to bake longer. My family loved it.
Will never cook cabbage another way. So excited to try variations in seasonings.
Ive never baked cabbage but this was good and will b made again!
I added more red pepper flakes and it was spicy but addicting!
very good and very easy
make it exactly as the recipe directed. super easy, super tasty, I will be doing it again and again. maybe then I'll make some changes.
I would have to make some changes before making this again. But I WILL make again, I love cabbage.
Lots of flavor made no changes will make again!
It was great!!!!
No changes. Easy to make and had much better flavor than plain boiled cabbage.
Very tasty. I added sliced onion and a slice of bacon chopped up. Also generous sprinkling of lemon pepper. Tented for 3/4 of cooking time and cooked about 40 mins. Very good.
It turned out great, I will definitely do it again.
Oh my gosh! This is fabulous. I didn’t cover. 15 minutes each side @ 420 degrees. I also threw some nutmeg in the spice mix. Served with beans and rice as another reviewer suggested and I’m on my guilt free second serving. Thank you for posting this new (for me) way to cook cabbage.
added wedge cut green tomatoes (same spices) olive oil lemon juice rice vinegrette
I tried this recipe tonight, the cooking time is way off the mark, whether its 425° or 450°. I tented for the first 20 minutes, then another 20 minutes without foil. still took another 20 minutes, and required cutting up the quarters to get it to cook.
Tried this recipe and it turned out very tasty and delicious. I plan on using my grill the next time I make this recipe. Used paprika since my family is not into the hot peppers. I like Crystal hot sauce and think this may add some zip to the cabbage.
No changes, very good! Didn't know that cauliflower could taste so yummy!
I made this & we loved it! Prefer this to cabbage in a stew or soup! I added bacon to it, which was delish!!! Cut bacon into small pieces & topped the cabbage w it & cooked it for the duration of the time.. Liked the crispy charred parts too. (Think I cooked it at 400 by mistake, which seemed great actually). Yum! Will definitely make this again and not just on Nee Years day! :)
Will certainly make it again! I live alone, and this is an excellent way to get my necessary nutrients.
Very good. Simple and basic ingredients. I opted out of red pepper flakes. I cut in steak size instead of wedges. Add butter at the end and voila !!!!
This is a great recipe to teach technique for cooking cabbage.
Made it several times and I love it! Shared it on FB...
I followed the recipe just as it is, and it turned out superb!!! I will be making this dish again very soon! Who knew that baking cabbage could taste so good?
Had friends over. We all loved this! I followed exactly. No need to tent this. We thought the charred edges were the tastiest part!
I liked the flavor but needed a bit more time than 30minutes to become tender. Will make again to get it to be more of what my family likes. Glad I found the recipe.
I just made this recipe, and as one of the other said I think that the next time I try this I will cover it for the first 15 minutes. I used a very small head of cabbage and I didn't want to cut entirely in half so I sliced a wedge out of it and next time I would cut it in half and then cut the wedge as my wedge fell apart. I will try this one again.
This was delicious I used a whole head of cabbage cut into fours. i used extra olive oil and I did not measure seasoning I just sprinkled as I would normally..my husband just loved it
Made these changes to the Roasted Cabbage receive a fantastic healthy way to eat cabbage. Added additional seasoning Mrs Dash with garlic (blue cap) vinegar, sugar, and Dill. I used coconut oil I added the salt and sugar into a pan of warming coconut oil. Then added the remaking seasonings and brush on the cabbage wedges Bake at 425 for 15 turn over base with coconut oil and bake for 15 more minutes.
Best cabbage ever made it to have with my Bunya cauda
Excellent although I completely forgot to add the lemon juice. I’ll definitely make again.
but i could use 1 more lemon
Excellent as written!! I've made it several times.
Easy and delicious
Made this as written the first time and liked it. Then I changed a thing or two and LOVED it! First off I cut the head of cabbage into eighths rather than quarters, then before I applied the spices I spread the pieces a bit to allow the spices to get between the leaves better. I also found I actually prefer the charred bits more so I cook it a bit longer. SO YUMMY!
Easy to make, delicious and my husband loved it!
I made as is, accept cut back on the oil, and WOW it is simple and delicious! I devoured half a head myself and put the other half over No Yolk egg noodles the next day and HEAVEN!!
It’s so good!
The cabbage became somewhat chewy. I will stick to the pan-fried cabbage preparation. Try the skillet ham, cabbage and potatoes on this site.
It was fine. If you are huge cabbage fan this is probably a good recipe. I had some cabbage I wanted to use up so I tried this. Its good, but I probably wouldn't buy cabbage just for this recipe.
The flavor was so good
Spiced just right, this is the perfect way to use up any cabbage leftover after making coleslaw.
Made exactly as recipe says. Quick and easy and very good. Liked it a lot and easy enough to definitely make again.
Made this for my dad, he didn’t like it at all. He said that he preferred the cabbage wrapped in bacon.
I made the covered variation of this recipe. After reading the reviews I took a little bit from one and a little bit from the others. I used bacon grease on the bottom of the baking sheet and rolled the 4 quarters to cover in the bacon grease. I then sprinkled with Roasted Garlic, Red Pepper Flakes and NOOCH (nutritional yeast) which took the place of the cheese. Then I sprayed a light coating of olive oil over everything which sent the seasoning down into the cabbage. After 20 minutes I flipped the quarters and added a bit more NOOCH (I’m a cheesy freak) and continued baking for the additional 20 minutes to get it charred. I have made this twice now but I didn’t have the full 40 minutes the first time so I halved the quarters and reduced the baking time to a total of 20 minutes. Both times this recipe has left me wanting more!
I used chipotle powder instead of red pepper flakes. It turned out great! This is a nice recipe to experiment with, roasting with curry mixtures, etc. Great job! PS: I forgot to say I mixed the spices wit the olive oil and then brushed it on. I thought it might help carry them into the cabbage leaves better, but probably there's no difference!
The whole family loved it !
I did it just exactly as the recipe says I did not cover it. I like it without it being covered. I like the little crust if you will to it. It was delicious
Made this as a side for some grilled sausage. It was the perfect side and just the right amount of spice to make the cabbage exciting!
The red pepper flakes give a nice kick. I changed it up a bit. Used ghee, instead of olive oil and roasted the wedges on parchment. I'll definitely make again, such an easy recipe.
I made according to recipe, and we all liked it!
Will do again. Leaving out 1 lemon, and perhaps adding some crunch such as small strips of carrots, maybe small covering of diced red bell pepper. Definitely a good dish to experiment with. Healthy, too.
Used cayenne pepper because I didn't have any red pepper flakes. The cabbage came out soft in some places, hard in some places and charred in others, but that could be because I cut it wrong. Will make again.
Another great keto recipe. This way cabbage is not boring.
It was amazing my family and I enjoyed it!