This vegan cabbage recipe is my favorite way to use that cruciferous vegetable. Squares of cabbage are roasted until they’re buttery soft and crispy around the edges. It’s also a great way to use any excess cabbage that you have, because the vegetable shrinks in the process. Vegan & gluten-free.
As I mentioned in my post for Chickpea Tacos, in preparation for a blog update, I’m revisiting and refreshing some of my classic recipes.
Today I’m flashing back to one of my all-time most popular posts – my crispy vegan cabbage recipe.
Crispy cabbage is made with only 3 ingredients: cabbage, oil, and salt. Yet, surprisingly it is the second most viewed recipe on my blog.
(The first? Cauliflower queso.)
Vegan cabbage recipe
I am a huge fan of cabbage, especially in sauerkraut-form. Tossed into stir-fries, steamed as a side, eaten raw in a salad, cabbage is always welcome in my book.
However, my husband is less of a fan. This crispy cabbage recipe changed all that. It turned David from someone who was underwhelmed at best by cabbage into a person who goes back for seconds.
Unlike kale chips, crispy cabbage is more of a side dish than a snack.
By cutting the cabbage into small to medium sized pieces and then roasting it, the cabbage gets wonderfully toasty around the edges (and sometimes a little burnt too). The inside becomes buttery.
Together that makes for mouthful after mouthful of delicious for next to no work at all.
A great way to use extra cabbage
Also, if you’re like me, you’ve occasionally bought a head of cabbage for tacos, and then wondered what you were going to do with the overflowing amount you had left.
This recipe is great because the cabbage actually shrinks by half in the roasting time. Two cups of raw cabbage becomes just a cup of crispy cabbage.
That means that if you’re cooking for a group, it’s best to err on the side of more cabbage, because it becomes a surprisingly small (but tasty) amount.
Just be careful not to overcrowd your baking sheet. You want it to roast, not steam.
When in doubt, use an extra baking sheet. Then roast on the upper and lower oven racks, taking turns to switch top/bottom halfway through.
This vegan cabbage recipe is an easy, anytime side. I especially like it as a side to salads, because there’s something about having something warm and toasty on the side to make salad feel a bit more like a full-fledged meal.
It’s served in the salad below with a few Gardein chick’n strips.
- 4 cups raw cabbage cut into small to medium-sized pieces
- 1 teaspoon extra virgin olive oil
- Salt to taste
- 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 1/2 teaspoon extra virgiin olive oil and a pinch of salt. Spread the cabbage evenly across the sheets, so that it's not touching.
- Roast the cabbage for 17-20 minutes, stopping once halfway through to turn the cabbage and swap the top and bottom rows in the oven. 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, salt to taste, and serve.