Roasted cabbage: High heat, lowest rack, olive oil, salt, pepper — and this humble cruciferous veggie becomes something it was not, and better than it should be.
Cabbage is having a moment, and I am here for it — every single version. This is the hot, charred one.
Summer's almost here, my fav season, the one where mayo-based coleslaw always has its moment in the US, and I have thoughts… anyhow, have ya tried it at 500°F?
I Have Thoughts
This recipe is more about a technique than a recipe. The technique: High heat, low rack, don't crowd the pan – we wanna roast not steam - and get your veggies caramelized AF. Cut through the core into wedges, lay them flat – caramelization happens at the point of contact with the hot pan, and I repeat, do not crowd. A little char is the goal, not a mistake. Let's blacken these cabbage beauties — crisp outer leaves, soft, sweet, almost buttery inside.
Make Ahead
Cut your wedges up to a day before and keep covered in fridge. For max crispy factor, I wouldn’t rec roasting in advance, but leftovers will keep for up to 4 days in the fridge, in an airtight container.
Play Away
You can use this recipe as a template for every vegetable at the market — roasted carrots, roasted beets, roasted potatoes, roasted radishes, same blueprint, different personality. High heat, olive oil, salt. That's it. The oven does the rest. Don't get me wrong — love me a balsamic glaze, a labneh smear, a tahini drizzle with my cabbage too.. But I tested red, green, and savoy with nothing but olive oil, salt, and pepper — and it was delicious — enough for me to eat it all and I live by myself. The technique is the recipe. And that's something to celebrate in my world. Start here. And play away.
Simple Roasted Cabbage
Ingredients
- 1 cabbage cut into wedges through the core, green, purple, or savoy
- Extra-virgin olive oil enough to coat both sides generously
- Kosher salt
- Black pepper
Instructions
- Preheat oven to 475–500°F with a rack on the lowest position.
- Arrange cabbage wedges on a sheet pan in a single layer — don't crowd them. Drizzle generously with olive oil on both sides, season well with salt and pepper.
- Roast until the undersides are deeply browned and charred in places, about 10–12 minutes. Flip and roast another 8–10 minutes until the edges are crispy and the inside is tender and sweet, then enjoy.
Notes
Leftovers keep for up to 4 days in an airtight container in the fridge.
More Roasted Veggie Recipes You Want In Your Life
Enjoy these utterly simple and better than they should be recipes:
- Roasted carrots
- Roasted radishes
- Roasted beets
- Roasted artichokes
- Roasted potatoes (smashed)
- Roasted sweet potato (fries)
If ya tried this recipe, I'd love to hear - leave a comment below and tag me on IG, @danielagerson, so I can see too!
There's a whole lot more seasonal recipes and colorful produce guides waiting for ya on the site.
Let's make waves in the kitchen.
This looks beyond DELICIOUS 👌👌👌👌👌
Gracias Jacqui - lo aprecio mucho! 💜😘