Roasted Cabbage

The age old question….”What’s for dinner?” And it never fails that when I start to say the word “cabbage” my oldest is already saying, “I don’t like cabbage!” Silly boy. He eats cabbage all the time. (He just doesn’t know it!)

Cabbage, when finely shredded is awesome at ‘hiding’. He never notices it in soups, gravies and even casseroles. I’ll break it to him some day that he consumes quite often. :)

Roasted Cabbage...even people who don't like cabbage love this! Cabbage is cheap and is awesome for making a meal go further. This is a staple in my Trim Heatlhy Mama budget. I always have a few heads hanging around the house.

When you pick out cabbage at the store, you want to pick at head that is heavy. It doesn’t matter if it is small, a heavy head of cabbage means it is tight with not a lot of space in between the leaves. It almost always has a better taste when it is like this.

You also want to make sure you can’t see much of the stem. If the stem is exposed more than 1/4 of an inch, it means it is old and someone at the store has the job of peeling the leaves off until you can’t see any yuck.

Roasted Cabbage...even people who don't like cabbage will love this! One of our favorite ways to eat cabbage is to roast it! I don’t know why I ever bothered to steam cabbage after eating it like this! Roasting in the oven brings out the sweetness of the cabbage and the brown caramelizing of it is just yum!!

Since I started following the Trim Healthy Mama diet plan, I’ve been making this a lot. I love it with a red sauce and ground beef, like unstuffed cabbage with out the rice, making a great “S” (satisfying) dinner plan side.

I love using (affiliate link) granate ware pans for this job. It makes for better browning than glass.

5.0 from 3 reviews
Roasted Cabbage
Recipe type: Vegtable
Easy and cheap, roasted cabbage makes a great side dish.
  • 1-2 head of cabbage
  • Olive oil
  • Sea Salt
  • Pepper
  • Garlic powder (optional)
  1. Preheat oven to 425
  2. Cut cabbage into chunks
  3. Put cabbage in roasting pan
  4. Toss with olive, salt, pepper and garlic powder
  5. Bake for about an hour
  6. Stir the cabbage every 15 minutes to ensure a nice, even, golden brown color.

I promise that even non cabbage eaters will love this dish. It is so easy too. It will quickly become a staple in your dinner plans.

Are you on Pinterest? I have board just for Trim Healthy Mama recipes, come follow me.

Roasted Cabbage...even people who don't like cabbage will love this.This recipe is linked at Gwen’s Nest and Stacy Makes Cents for Trim Healthy Tuesdays and Phoenix Helix for Paleo AIP Recipe Roundtable.


  1. says

    Oh, this looks great AND easy! I’m learning to love cabbage, and roasting is my favorite way of cooking veggies…must try!

    Thank you for linking up over on Tim Healthy Tuesday!

  2. says

    We really love roasted cabbage. I could eat it every day. I bought a head at the Farmer’s Market on Saturday just to make it this week. :-) Although, I actually roast mine in the oven. I like the skillet idea!
    Thanks for linking at Trim Healthy Tuesday!

  3. Pamela McCune says

    Thank you, we love cabbage and this is terrific. I did add chopped garlic and onions since you suggested it as a spice and we loved it. I recommend this to anyone who likes cabbage and those who aren’t sure you will love it served this way.


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