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Roasted cabbage on plate with mashed potatoes and sliced Field Roast celebration roast.
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5 from 1 vote

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American, Vegan
Keyword: easy vegetable dish, roasted vegetable
Servings: 2 people
Calories: 52kcal
Author: Cadry Nelson


  • 4 cups raw cabbage cut into medium-sized pieces
  • 1 teaspoon organic canola oil or other neutral-flavored oil, divided
  • 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 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.


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