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    Roasted cabbage with buttery, bite-sized pieces

    Published: Feb 21, 2020 · Modified: Mar 22, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Easy roasted cabbage recipe. 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 with mashed potatoes, and seitan slices.

    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’s like the cabbage version of kale chips.

    It is made with only 3 ingredients:

    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.

    Cabbage head cut in half by chopped cabbage.

    Great way to use leftover cabbage

    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.

    How to make this recipe

    Preheat the oven to 400 degrees.

    Cut a head of cabbage in half. Cut out the center core at the base.

    Chopped cabbage in measuring cup.

    Chop the remaining cabbage into medium, bite-sized pieces. Don’t worry about them being perfectly uniform.

    Line two baking sheets with parchment paper.

    Raw cabbage pieces on parchment paper covered baking sheet.

    Put two cups of chopped cabbage on each baking sheet. 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 baking sheet.

    Roast 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.

    What to serve with this easy side dish

    Overhead roasted cabbage on plate with mashed potatoes, Field Roast celebration roast slices, and 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 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

    Vegan dinner on plate with seitan slices, mashed potatoes, and crispy cabbage side dish.

    Roasted cabbage on plate with mashed potatoes and sliced Field Roast celebration roast.

    Easy roasted cabbage recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: easy vegetable dish, roasted vegetable
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 2 people
    Calories: 52kcal
    Author: Cadry Nelson

    Ingredients

    • 4 cups raw cabbage cut into medium-sized pieces
    • 1 teaspoon organic canola 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.

    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
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Content, recipe, and photos updated February 2020. Originally posted February 2012 with the recipe name “Crispy Cabbage.”

    Crispy cabbage: A delicious and satisfying way to cook cabbage. Roasting the cabbage bites in the oven creates a side dish that is crunchy in parts and buttery soft in others. So good! | cadryskitchen.com

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    Comments

    1. Shell

      March 11, 2015 at 3:50 pm

      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
    2. 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
    3. 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
    4. 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
    5. 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
    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. 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
    8. 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
    9. 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
    10. 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
    11. 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

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    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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