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    Home » Sides

    Roasted cabbage with buttery, bite-sized pieces

    Updated: Jul 30, 2025 · Published: Feb 21, 2020 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 24 Comments

    Jump to recipe
    Text overlay: Roasted cabbage. Roasted cabbage on plate with mashed potatoes and seitan slices.

    Looking for a delightfully easy & delicious side dish? Make this roasted cabbage recipe in the oven. It's buttery soft and crispy around the edges. Vegan & gluten-free.

    Close-up roasted cabbage on plate by napkin.

    I am a huge fan of cabbage in all of its forms.

    Sautéed in stir-fries, steamed as a side, eaten raw in coleslaw or a salad, and of course, fermented as sauerkraut.

    But one of my all-time favorite ways to prepare it has to be this easy roasted cabbage recipe. It gets wonderfully crispy around the edges, while the inside stays beautifully tender. It’s downright addictive!

    In this post:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Great way to use leftover cabbage
    • Step by step instructions
    • Serving ideas
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “I LOVE cabbage! And I always get sad when there's part of a head leftover and it goes bad. This is the best way to use it all up. And those little crispies are super addictive. Make these ASAP!” – Amber

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Measuring cup of chopped cabbage.

    You need just 3 ingredients for this crispy cabbage recipe:

    1. Cabbage.
    2. Oil.
    3. Salt.

    Don't let the simplicity fool you!

    Roasting bite-sized pieces of cabbage in the oven makes it brown and crisp around all of the edges. On the inside, it’s buttery soft and melts in your mouth.

    Cabbage steaks, like cauliflower steaks, are having a moment right now. But I prefer cabbage cut into bite-sized pieces. Smaller pieces means more crispy edges, and that's the best part.

    Great way to use leftover cabbage

    Cabbage head cut in half by chopped cabbage pieces.

    If you're like me, you've occasionally bought a head of cabbage for vegan fish tacos on Taco Tuesday.

    Then on Wednesday you've wondered what you were going to do with the overflowing amount you had left.

    This roasted cabbage recipe is ideal because it shrinks by half in the roasting time. Two cups of raw becomes just a cup of cooked.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Chopped cabbage on parchment covered baking sheet.

    Put chopped cabbage onto two baking sheets lined with parchment paper. Toss the cabbage with oil and a pinch of salt.

    (Since the cabbage shrinks a lot, don't go overboard with the salt. There will be a smaller amount of surface area after it's done. So the salt will be more condensed as well.)

    Be careful not to overcrowd your baking sheet. If it's too overloaded, it will steam instead of roast. It's still fine to eat, but you’ll lose that perfect mix of crisp & soft.

    Roasted cabbage pieces on parchment paper lined baking sheet.

    Roast in the oven at 400 degrees for 17 to 20 minutes.

    Stop once halfway through to stir, so that it is evenly browned. And rotate the baking sheets. Move the one that was on top to the bottom and vice versa.

    Serving ideas

    Roasted cabbage with slices of Field Roast celebration roast, mashed potatoes, and ice water.

    Roasted cabbage is great with seitan and mashed potatoes. (Pictured here, I used slices of Field Roast Celebration Roast.)

    It’s also a wonderful side dish with any of the following:

    • Eggplant parmesan sandwich
    • Vegan zucchini lasagna in the air fryer
    • Vegan French dip sandwich with au jus
    • Chicken-style vegan pot pie
    • Vegan pierogi (instead of sautéed kale)
    • Pierogi-style vegan quesadilla with ranch dressing
    • Vegan skewers
    Plate with slices of Field Roast, mashed potatoes, and roasted cabbage pieces.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Roasted cabbage pieces with blackened ends on plate with mashed potatoes and Field Roast celebration roast slices.

    Roasted cabbage

    Author: Cadry Nelson
    5 from 3 votes
    By cutting cabbage into small pieces and roasting it, the cabbage gets wonderfully toasty around the edges (and sometimes a little burnt too). The inside becomes buttery soft. Together that makes for mouthful after mouthful of delicious for next to no work at all. 
    Makes 2 cups of crispy cabbage.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2 people
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: easy vegetable dish, roasted vegetable

    Ingredients

    • 4 cups raw cabbage cut into medium-sized pieces
    • 1 teaspoon avocado oil or other neutral-flavored oil, divided
    • Salt to taste

    Instructions

    • Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
    • Put half of the cabbage on each of the two sheets. Toss the cabbage on each sheet with ½ teaspoon oil and a pinch of salt. Spread the cabbage evenly across the sheets, so that it's not touching.
      (Be careful not to over salt. The cabbage will shrink as it cooks, which means the salt will have a condensed surface area.)
    • Roast the cabbage for 17-20 minutes, stopping once halfway through to flip the cabbage pieces with a spatula.
      Move the top baking sheet to the bottom, and the bottom to the top for even roasting.
      Keep an eye on it for the last five minutes of roasting. Toasty brown and even a little burnt around the edges is good, but totally black is not. Remove from oven and serve.
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    Nutrition

    Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 25mg | Potassium: 238mg | Fiber: 3g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 51.2mg | Calcium: 56mg | Iron: 0.7mg

    Content updated January 23, 2024. Originally posted February 2012 with the recipe name “Crispy Cabbage.”

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Amber

      March 13, 2019 at 11:29 am

      5 stars
      I LOVE cabbage! And I always get sad when there’s part of a head leftover and it goes bad. This is the best way to use it all up. And those little crispies are super addictive. Make these asap!

      Reply
      • Cadry

        March 18, 2019 at 9:14 am

        I’m so glad to hear it! Thanks for the feedback, Amber!

        Reply
    2. Kathryn Grace

      March 13, 2017 at 4:10 pm

      At our house, cabbage is king. Well, maybe ice cream is king. Cabbage is queen! We love roasted cabbage, but I’ve never roasted it all by itself. Definitely going to try this. I’m sure I’ll need two small heads or one large one, and we’ll enjoy every bite.

      Reply
      • Cadry

        March 22, 2017 at 11:18 am

        Haha! Cabbage & Ice Cream sound like wonderful royalty – just maybe not at the same time. 😉 I hope you enjoy the roasted cabbage. It’s a big favorite in our house.

        Reply
    3. Kylie @ FotV

      March 16, 2015 at 9:10 pm

      That looks absolutely scrumptious – and SO easy – right up my alley!! I never thought of roasting cabbage!

      Reply
      • Cadry

        March 22, 2015 at 11:46 am

        Thanks, Kylie! It’s a big favorite around here. If you try it, I hope you like it!

        Reply
    4. janet @ the taste space

      March 16, 2015 at 6:27 am

      I love simple recipes like this. I once made a soup with cabbage caramelized in the oven, very similar to this, but this way I could eat it more often. Thank you for sharing. 🙂

      Reply
      • Cadry

        March 22, 2015 at 11:46 am

        Excellent! I’m glad to hear it, Janet!

        Reply
    5. Hannah

      March 14, 2015 at 6:53 pm

      I love cabbage! My husband is weird about it, and only really likes it in stir fries. I bet he’d be into this though! We get so much cabbage in our CSA so I’m going to give this a try next time. 🙂

      Reply
      • Cadry

        March 18, 2015 at 2:31 pm

        Excellent! I hope you enjoy it, Hannah!

        Reply
    6. cookeasyvegan

      March 13, 2015 at 2:15 pm

      Well, I have to say, as much as I love and use cabbage, I’ve never roasted it. It sounds delicious, though, and I happen to have an unused hunk of cabbage “gathering dust” in the refrigerator, so good timing.

      Reply
      • Cadry

        March 18, 2015 at 2:30 pm

        Excellent! That’s often when I turn to this recipe too. It’s nice to have a way to use up a bunch in a hurry. I hope you enjoy it!

        Reply
    7. Caitlin

      March 12, 2015 at 8:26 am

      yessss. i love cabbage. i usually use it up by sauteing it or putting it soups. next time, i’m definitely roasting it.

      Reply
      • Cadry

        March 12, 2015 at 8:50 am

        Awesome! I hope you enjoy it, Caitlin!

        Reply
    8. Susan

      March 12, 2015 at 1:06 am

      I almost always end up with extra cabbage leftover in the fridge after recipes. Normally I just add it to a lunchtime stir-fry, but this looks a lot more fun and tasty!

      Reply
      • Cadry

        March 12, 2015 at 8:49 am

        Yes, I’ve had the same dilemma! Somehow it seems to multiply after breaking open a head. Especially only cooking for two, it can be hard to get through all of it. Luckily, it keeps well!

        Reply
    9. River

      March 11, 2015 at 5:06 pm

      Oh, yes please! Yes to crispy cabbage! Cabbage is such an underrated vegetable, isn’t it? I love to eat massive mountains of shredded sautéed cabbage with other random veggies. Now I need to make a massive mountain of Cadry’s Crispy Cabbage! Alliteration for the win! 🙂

      Reply
      • Cadry

        March 12, 2015 at 8:48 am

        Cabbage is the unsung hero of vegetables. It never gets the love that kale does. I’m glad that you’re a fan, and I like your alliteration fest. If I was Guy Fieri, I could call this dish Triple C!

        Reply
    10. Eve-Marie

      March 11, 2015 at 4:08 pm

      Do you think this would work with napa cabbage?

      Reply
      • Cadry

        March 11, 2015 at 4:10 pm

        I would think that it would be just fine with napa cabbage; although, I’ve never tried it. If you do, let me know how it goes!

        Reply
    11. Shell

      March 11, 2015 at 3:50 pm

      5 stars
      This is so simple and looks so delicious! Do you have a tried and true method to flip the cabbage?

      Reply
      • Cadry

        March 11, 2015 at 3:54 pm

        Thanks, Shell! I just use a spatula and try to evenly flip all of the pieces. I’ve even made it without flipping, though, and it turned out okay. It’s pretty forgiving!

        Reply
        • Shell

          March 11, 2015 at 4:00 pm

          With kale chips I flip each individual piece of kale and that seems a little silly to me. I’ll use a spatula and let the magic happen.

          Reply
          • Cadry

            March 11, 2015 at 4:04 pm

            Ha! Yes, definitely don’t stand in the way of magic. 😉

            Reply

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