How to Cook Cabbage + The Best Cabbage Recipe
Oven roasted cabbage is the easiest way to turn an ordinary head of cabbage into something you actually look forward to eating. You slice the cabbage into thick rounds, drizzle them with olive oil, season with salt, pepper and a little turmeric, then roast until the edges go golden and crisp and the centers turn sweet and tender. Four ingredients, one tray, about forty minutes in the oven. It is vegan, naturally gluten-free and macrobiotic-friendly, which makes it a no-fuss side dish for almost any meal.
I’ll be upfront with you: I’m not a huge cabbage fan and I rarely eat it. I usually only cook with it once or twice a year, when I make pickled cabbage rolls. So I surprised myself with this one — I never thought oven roasted cabbage can be so good! The high heat changes everything. Instead of the soft, watery cabbage most of us grew up with, roasting concentrates the flavor and gives you those caramelized, almost nutty edges. If cabbage has never won you over before, this is the recipe that might change your mind.
A few notes on the ingredients
This recipe keeps things short, so each ingredient earns its place. Choose a firm, heavy cabbage that feels dense for its size, with tight, crisp outer leaves — that density is what holds the slices together as they roast. A standard green cabbage works beautifully here. Slice it into rounds about one inch thick so they cook through without falling apart; too thin and they dry out, too thick and the centers stay raw.
Use a good extra virgin olive oil and do not be shy with it. The oil is what helps the edges caramelize and keeps the cabbage from drying. Salt and pepper are non-negotiable, and the turmeric is the quiet star — it adds warmth, a gentle earthiness and that gorgeous golden color. Two teaspoons is plenty; turmeric can turn bitter if you overdo it.
How to get crispy, golden edges
The trick to great roasted cabbage is heat and patience. Preheat your oven fully to 180C before the tray goes in, and give the slices room to breathe — crowd them and they steam instead of roast. Drizzle oil both under and over the rounds so both sides get a chance to color. Roast for 30 to 40 minutes, until the cabbage is tender all the way through and the edges have turned deep golden and a little crisp.
Your eyes and a fork are the best doneness cues. The outer leaves will char slightly at the tips — that is exactly what you want, not a mistake. If you like more color, leave them a few extra minutes, but keep an eye out so the turmeric does not scorch. A thin slice should give easily when pierced, with no firm raw core in the middle.
What to serve with roasted cabbage
Roasted cabbage is a flexible side that pairs with almost anything. It sits happily next to other tray-roasted vegetables — pile it onto a plate with these spring roasted veggies for a warm, hearty plate. It also works as a savory counterpoint to creamier dishes, like this creamy polenta with tofu and pepper saute. And if you love cabbage in all its forms, you might enjoy comparing this roasted version with a comforting bowl of sauerkraut soup.
Cabbage shows up in kitchens all over the world, fried, grilled, sauteed and pickled. If you want to see how many ways there are to cook it, this guide to vegan world cuisines is a fun rabbit hole to fall into.
Storing and reheating
Roasted cabbage is best the day it is made, when the edges are still crisp, but it keeps well too. Let the slices cool, then store them in an airtight container in the fridge for up to 3 to 4 days. To bring back some of that texture, reheat them in a hot oven or a dry skillet rather than the microwave, which tends to make them soft. They are also lovely cold, chopped into a grain bowl or tucked into a wrap the next day.
If you try these roasted cabbage rounds, I’d love to know whether they converted you the way they converted me — leave a star rating and drop a comment telling me how golden you let your edges get, or any seasoning you swapped in for the turmeric.
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Oven Roasted Cabbage Slices
Ingredients
Instructions
- Preheat oven to 180C.
- Drizzle some olive oil in a large oven tray.
- Place the cabbage rounds. Season them with ground pepper, sea salt and sprinkle with some turmeric.
- Drizzle some more olive oil in them.
- Roast until cabbage is tender and edges are golden, for about 30-40 minutes.
Notes
Frequently Asked Questions
Roasting in the oven is one of the best ways to cook cabbage because the high, dry heat concentrates its flavor and caramelizes the edges instead of leaving it soft and watery. Slice the cabbage into thick rounds, drizzle with olive oil, season with salt, pepper and turmeric, and roast at 180C for 30 to 40 minutes. You get sweet, tender centers and crisp, golden edges with almost no effort.
Roasted cabbage slices take about 30 to 40 minutes in an oven preheated to 180C. They are done when the cabbage is tender all the way through and the edges have turned deep golden and slightly crisp. Thicker slices may need the full 40 minutes, so check with a fork for a soft, easy-to-pierce center.
Slice the cabbage into rounds about one inch thick. This thickness lets the slices cook through and caramelize without falling apart on the tray. Too thin and they dry out or burn; too thick and the centers can stay raw while the edges are done.
Yes. This recipe uses only cabbage, extra virgin olive oil, salt, pepper and turmeric, so it is fully vegan and naturally gluten-free. It is also macrobiotic-friendly, which makes it an easy side dish for a wide range of diets.
Turmeric adds a warm, gently earthy flavor and gives the cabbage a beautiful golden color as it roasts. Two teaspoons is enough for a medium cabbage; more than that can turn slightly bitter. You can leave it out or swap in another spice, but it is what gives this version its signature look and warmth.
Let the slices cool, then keep them in an airtight container in the fridge for up to 3 to 4 days. Reheat in a hot oven or a dry skillet to bring back some crispness, rather than the microwave, which makes them soft. Leftovers are also good cold in a grain bowl or wrap.
This recipe is delicious. thanks
I don’t use to eat cabbage, but I must say that this recipe is INCREDIBLE! I keep making it as a side dish and I love love love it! Thanks for sharing, Ruxandra 🙂 I love your blog.
You’re welcome! Glad you liked the recipe!
Would you be willing to share your recipe for the gorgeous patties that seem to hold together so well?
Hi Sandra! Here is the recipe for my adzuki patties: http://gourmandelle.com/vegetarian-beef-burger-azuki-beans-veggie-burger/