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Roasted Cabbage

Roasted Cabbage

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This roasted cabbage is super easy to make and tastes even better than boiled cabbage.  When I was a kid boiled cabbage was not something I wanted to see on the dinner table. Years ago, I started roasting cabbage and to say it made me feel differently about the vegetable would be an understatement.  I love the slightly charred edges along with a squeeze of lemon juice.  

Roasted Cabbage

In the 70’s most vegetables were overcooked and especially cabbage.  The only way I could eat cabbage was to drown it in vinegar.  Every bite was torture.  Are you with me?

I am not sure when I started roasting or steaming my vegetables, but I am sure it was after I moved to California and had my first delicious bite of something good.  From that point on, I started roasting most of the vegetables I cook.  

I especially like how roasted cabbage comes out after cooking.  It is still slightly crunchy and caramelized in flavor.  Definitely better than boiled.  This recipe will go really well with that corned beef you are eyeing for St. Patrick’s Day.

Roasted Cabbage



  • Almost any cabbage will work with this recipe but I particularly like these deep dark green and purple varieties.


  • baking sheet
Yield: 4 - 6 servings

Roasted Cabbage

Roasted Cabbage

Roasting cabbages adds another level of flavor that is WOW. Super simple using olive oil, salt and pepper, along with some fresh lemon juice.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 5 minutes


  • 1 cabbage, cut into chunks
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • salt


    Heat oven to 425.
    On a baking sheet, lay the cabbage and drizzle with the olive oil.
    Place into the oven and roast for 8 minutes.  Flip over the cabbage, and roast for another 8 minutes.  Remove from the oven.
    Squeeze lemon juice over the cabbage and season to taste with salt.


Just fresh squeezed lemon juice as it is brighter and more flavorful.

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More Cabbage Recipes

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Kimchi Slaw

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Tuesday 11th of October 2011

Hi Denise, My hubs just walked in the door, loaded with grocery plastic bags and a glint in his eye. He asked, "Can you roast cabbage?" Me? I don't see why not. I'd roast everything. I just love the caramelized flavors. Not to mention the ease. Curiosity got the best of me and so here I am. I was just wondering if you had tried it with sprinkled herbs or cumin seeds or caraway or dill seeds? Anyway, I am guessing it will be on our menu tonight. So, thanks!

Denise Woodward

Wednesday 12th of October 2011

Let me know how you like this recipe. I am into roasting all my veggies these days ... easy and delicious!

Liz the Chef

Thursday 17th of March 2011

A great idea that I plan to try this evening. I usually saute my cabbage with butter and nutmeg. This sounds terrific and why not? Roasted vegetables are the way to go - thanks so much for a great recipe.

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