If you're tired of the old boiled cabbage and like roasted veggies this will bring you back to one of our favorites. This is particularly good with ribs. Use crushed garlic to taste. I also like it a little burnt. Also watch out with those vegans because if you like leftovers you might have to make two pans at a time!

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).

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  • Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.

  • Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

Nutrition Facts

101 calories; protein 2.1g 4% DV; carbohydrates 9.5g 3% DV; fat 6.9g 11% DV; cholesterol 0mg; sodium 46.8mg 2% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2016
Hi I'm Ricardo (Popi1950). I wanted to share with people some hints to improve my recipe. The cabbage wedges, you need to remove core and should be broken up into separate leaves. Then scatter them into baking dish. The rest of the assembly is correct. Hint regarding my crushed garlic: I keep it in a jar covered in a good olive oil in the frig. Also you NEED to stir it at least once after 15-20mins and adjust seasoning. I find that I have to add water. Oh, Its ok to use garlic power too. I hope these points improve your dish. Enjoy, Ricardo. Read More
(23)

Most helpful critical review

Rating: 2 stars
03/17/2020
This turned out weird, but probably my fault as I couldn't find regular cabbage anywhere and had to use purple due to corona virus shortages. Read More
25 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/15/2016
Hi I'm Ricardo (Popi1950). I wanted to share with people some hints to improve my recipe. The cabbage wedges, you need to remove core and should be broken up into separate leaves. Then scatter them into baking dish. The rest of the assembly is correct. Hint regarding my crushed garlic: I keep it in a jar covered in a good olive oil in the frig. Also you NEED to stir it at least once after 15-20mins and adjust seasoning. I find that I have to add water. Oh, Its ok to use garlic power too. I hope these points improve your dish. Enjoy, Ricardo. Read More
(23)
Rating: 5 stars
12/18/2016
Really great recipe. I was looking for an alternative to coleslaw, and really wanted something warm for winter, this was very flavorful and I loved how simple it was to make. Definitely make sure to cut the core out as your chopping the cabbage. I minced the garlic and put it in between the cabbage leaves as best I could and added the optional 1/4 cup of water, it came out moist and garlic not burnt at all. Loved it. Read More
(5)
Rating: 5 stars
05/17/2018
Since I am really tryin to keep meat off the table this works out well for me. Pick a big head of cabbage and quarter it BUT dont core it, if you do it will not hold together. Also try adding a bit of sugar to the olive oil it will give it the WOW factor. Read More
(5)
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Rating: 4 stars
03/24/2016
I liked the cabbage but the garlic burnt pretty fast. Next time I will add it during the second baking period. It dried a little bit and added some water. Read More
(2)
Rating: 5 stars
03/31/2016
This was a nice touch to our corned beef. The flavor was good and it was nice to just put it in the oven and cook it. Loved the cartelized flavor it got. Read More
(2)
Rating: 5 stars
03/23/2016
This was very good. Next time I would roast the cabbage without the garlic for the first 30 minutes then add the garlic and finish roasting. My oven is not reliable so I would roast much longer next time too. Read More
(2)
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Rating: 5 stars
11/17/2019
I love this it has become one of my favorite foods. I wedge or slice the cabbage stick the garlic between the leaves and on top and drizzle with a little olive oil and roast. The edges may brown a bit but that s the best part. Read More
(1)
Rating: 4 stars
03/05/2016
Well, my top layer of cabbage burned so I removed it before taking the picture. Burned as in charred. That might have been my fault though so I am giving this recipe 4 stars based off how the bottom layer turned out. LOVED it and it went great with my corned beef! Read More
(1)
Rating: 5 stars
02/19/2020
Im going to make this in a few day's . I will update you on how it came out . Thanks! Read More
Rating: 2 stars
03/17/2020
This turned out weird, but probably my fault as I couldn't find regular cabbage anywhere and had to use purple due to corona virus shortages. Read More
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