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This 3-ingredient Roasted Red Cabbage recipe transforms this normally bitter vegetable into a mouthwatering side dish. The edges are caramelized and lightly crisp, while the center is buttery soft. Easy to customize with the seasonings of your choice! Vegan and Gluten-Free, Oil-Free Option.
My Easy Roasted Red Cabbage recipe transforms this sturdy, peppery vegetable into a sweet and deeply caramelized side dish. With just olive oil and the seasonings of your choice, the oven mellows its natural bite and reveals its subtle sweetness and warm, nutty notes. One bite of the lightly crisp edges and buttery-soft center, and you’ll never look at cabbage the same way again!
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Why Roasting Red Cabbage Changes Everything
Red cabbage has always been one of my favorite budget-friendly heroes in the produce aisle. I kept it raw in recipes like this Crunchy Ginger Cabbage Slaw and my Everyday Kale Salad for years, but then I created this Roasted Red Cabbage recipe. It’s so darn good, I’ll never think of cabbage as ordinary again!
If you’ve had raw red cabbage before, you know all about its peppery and slightly sharp flavor. Roasted red cabbage is entirely different. Just like roasted brussels sprouts, the heat of the oven makes this cruciferous vegetable sweet and savory, while the edges caramelize and the firm center becomes soft and tender.
But the party really doesn’t start until you mix and match the seasonings! You can either keep it simple and season the cabbage with olive oil, salt, and pepper, or use one of the 8 flavor variations I’ve provided in the recipe card. The Soy Ginger flavor has been one of my winter favorites, but I’m looking forward to making the Smoky and Tex Mex variations once grilling season starts.
Ingredients for Roasted Red Cabbage
My roasted cabbage recipe only calls for 3 basic ingredients. There are also 8 flavor variations to choose from when you’re craving extra flavor or want to customize the cabbage for a specific dish. Here are the key ingredients you’ll need:
- Red Cabbage: Look for a medium or large cabbage that feels heavy for its size and has tightly packed, vibrant purple outer leaves.
- Olive Oil: The fat from the oil tenderizes and browns the cabbage. I prefer extra-virgin olive oil, but any neutral-tasting oil (avocado, grapeseed, sunflower, etc.) will work here.
- Seasonings: Salt and pepper are always a must, whether you’re using one of the 8 cabbage seasoning ideas or not. You don’t need anything special for the other variations—just nutritional yeast and/or everyday pantry spices.
- Condiments: You can give the roasted cabbage a boost with basic condiments, like Dijon mustard, maple syrup, balsamic vinegar, soy sauce, and/or agave syrup.
How to Roast Red Cabbage
- Combine the seasonings of your choice in a small bowl (optional), then whisk in the oil, salt, and pepper.
- Place the cabbage wedges on a lined baking sheet and brush both sides with the seasoning and oil mixture.
- Roast the cabbage in the oven until the outer edges are browned and crispy.
- Serve the roasted cabbage wedges right away. Enjoy!
Caitlin’s Cooking Tips
- How to prepare red cabbage for cooking: Start by washing the cabbage and peeling away any wilted outer leaves. Cut the cabbage in half vertically (so half of the root is on each side), place the halves flat side down on a cutting board, and slice them into four 1” thick angled wedges each, keeping some of the root intact. Don’t slice the wedges too thick, or else they’ll take longer to cook through.
- Use a pastry brush to season the wedges. This makes it so much easier to get that seasoned oil into every nook and cranny. You can also drizzle the oil over the wedges, but you might end up with inconsistent dry and oily spots.
- Finely chop the cabbage instead: Instead of wedges, remove the root and chop the leaves into 1” pieces before tossing them in oil and seasonings (great for serving in grain bowls or salads!). Roast the pieces in a single layer on a baking sheet at 415°F for 20 to 25 minutes.
Serving Suggestions
I make roasted red cabbage year-round, but I especially love it during the winter months and holidays. It’s a fantastic vegan side dish I like to pair with gravy-soaked slices of this Vegan Lentil Loaf or this Tofu Turkey and other roasted veggies, like these Dijon Garlic Roasted Potatoes.
Those tender wedges are great for light dinners and hearty lunches, too. I like to serve them on top of a bed of these Vegan Mashed Potatoes with this wintery Shaved Brussels Sprouts Salad on the side, and then pour this Green Goddess Tahini Dressing over top of everything. Yum!
As for the roasted chopped cabbage, it’s a great topping for sandwiches, grain bowls, and salads. Try adding it to this already-warm Roasted Zucchini Sandwich or this Swiss Chard Salad for extra bulk.
If you’re looking for more ways to use cabbage, you’ll also love this Easy Sheet Pan Vegan BBQ, these BBQ Sweet Potato Tofu Tacos, and this Hearty Cabbage Soup!
How to Store Leftover Roasted Cabbage
Once the cooked cabbage is cooled to room temperature, transfer it to an airtight container and store it in the fridge. It will stay fresh and tender for up to 5 days. Freezing isn’t recommended.
I recommend reheating the cabbage in the oven or air fryer to revive its texture. Roast or air fry at 350°F for 5 to 8 minutes, or until the edges are slightly crisp again. Try to avoid the microwave if you can; it only makes the leftovers soggy.
You can also serve the leftovers chilled if you’d like! They would be a great last-minute addition to salads, wraps, bowls, or sandwiches.
Substitutions and Variations
- Red Cabbage Substitute: This recipe works just as well with green cabbage or Napa cabbage. Just don’t walk too far away from the oven, as both varieties are more delicate than red cabbage and can burn quickly.
- Low-Fat Option: Omit the olive oil and spray both sides of each wedge with a generous mist of cooking spray instead.
- Oil-Free Variation: For a strictly oil-free recipe, combine the seasonings with a small splash of vegetable broth or balsamic vinegar instead. Just know that the edges won’t get as crispy without the oil.
Recipe FAQs
This may happen if the cabbage wedges are soaked in oil or if they are sliced too thin and cooked for too long. Chopped cabbage can become soggy when the pieces are crowded on the baking sheet.
Sure. Place the oil-coated cabbage wedges in an even layer in the air fryer basket (cook in batches if they look crowded), and air fry at 375°F for 10 to 15 minutes, flipping halfway through.
Yes. The terms are used interchangeably, depending on where you live or who you’re talking to.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Roasted Red Cabbage Recipe
Ingredients
For Plain Cabbage:
- 1 medium to large head of red cabbage or however much you’d like!
- 2 tablespoons olive oil plus more as needed (see notes for low-fat option)
- Salt and pepper to taste
Flavor Variations (Optional):
- Smoky: 2 teaspoons smoked paprika + 1 teaspoon garlic powder
- “Honey” Mustard: 1 tablespoon each dijon mustard and maple syrup
- Curry: 1 teaspoon salt-free curry powder blend + 1/2 teaspoon cayenne optional
- Sweet & Spicy: 1/2 teaspoon red chili flakes + 2 teaspoons maple syrup or agave
- Soy Ginger: 1 teaspoon each ground ginger and garlic powder 1 tablespoon soy sauce or tamari (omit the salt), and 1 teaspoon agave (optional)
- Italian: 2 teaspoons of Italian seasoning + a drizzle of balsamic vinegar optional
- Tex-Mex: 1 teaspoon each ground cumin and salt-free chili powder
- “Cheesy”: 2 teaspoons nutritional yeast + 1 teaspoon garlic powder
Instructions
- Prep: Preheat the oven to 415F and line a baking sheet with parchment paper or a silicone mat, or use a nonstick baking sheet.
- Slice the Cabbage: Wash the cabbage and peel the outer few leaves of the cabbage, as they are often dirty and wilted. Carefully cut the cabbage in half vertically, so half of the root is on each side of the cabbage. Place the flat side of the cabbage on your cutting board, then cut into 4 angled “wedges” – do your best to keep a portion of the root in each wedge, so the leaves hold together. The wedges should be around 1” thick; if your cabbage is large, you may need to cut each half into more than 4 wedges. Do not make any wedges larger than 1 ½”, or they will not cook through properly.
- Mix the seasonings (optional): Add any of the optional additional seasonings to a small bowl. Add the oil to the bowl along with a generous pinch of salt and pepper, and whisk until combined.
- Season the Cabbage: Place the cabbage wedges on the baking sheet, then use a brush to generously coat the cut sides of the wedges with oil, then a sprinkle of salt and pepper. Flip the wedges and repeat with the other side. You can also choose to drizzle the oil on top, but the cabbage will cook less evenly.
- Bake: Bake in the middle rack of the oven for 20 minutes, then flip the wedges and return to the oven for an additional 20 to 25 minutes, or until some of the outer edges of the cabbage are browned and crispy.
- Serve: Remove from the oven and serve warm, as desired. Leftovers can be stored in the refrigerator for up to 5 days.
Recipe Video
Recipe Notes
- Low-Fat Option: Omit the oil from this recipe and generously spray each side of the cabbage wedge with cooking spray instead.
- Chopped Cabbage: You can also make this recipe with chopped cabbage if you’d like to mix it into salads, wraps or bowls. Cut the cabbage in half and remove the root, then chop into 1” pieces. Toss the pieces with oil and seasonings, then bake at 415F for only 20 to 25 minutes, until crispy.
- Cabbage Varieties: This recipe will also work with green cabbage or napa cabbage
Made this last night and it was AMAZING! I cooked mine longer for 50 mins. If yours is burning, you probably need more oil. I made three rows – cauliflower chunks, brussel sprout halves, and the wedges of red cabbage. It was beautiful and delicious! I had to tell my 4 kids to backoff as they were eating it so fast I didn’t think I would get any. I also used this to top off a keto soup that I made and it was delicious!
(posting this new one as I think my old one didn’t go through? Sorry if it’s a repeat)
This was AMAZING! I cooked it for 50 mins on 425 and it was perfect! I had to tell my 4 kids to back off as they were eating it all before I could make my plate. If your edges are burning vs. browning, you need more oil. Trust me, it’s sooooo good! And all the other recipes with a million different add ons, you don’t need them!
I also added some on the top of a keto stew that I made…was a great addition! I baked a head of cauliflower, a bag of halved brussel sprouts and then a small head sliced red cabbage. The pan came out looking so beautiful! And they were soooo good!
So happy you and your kids enjoyed!
I made this, tasted bitter, and stems were tough. When cooked longer the leaves tended to burn so had to finish off in microwave
Delicious!! I roasted sliced mushrooms in a different pan at the same time. Both came out caramelized, crispy and delicious. I will try this with other vegetables.
Simple and delicious!
Glad you liked it, Dale!
Thanks for these simple instructions for roasting cabbage. I used a small green “gnomes head” cabbage (also called pointed cabbage or sweetheart cabbage) from the farmer’s market and it turned out really well. My husband said he really liked it (“I didn’t know I liked cabbage”). Next time I think I’ll try adding the honey-mustard seasoning recommended for a little extra flavor. Thanks for an easy-peasy inexpensive recipe!
You’re always welcome, Aimee!
Hi Caitlin !
I tried this recipe this week and OMG how something that easy could be that good ??? Mine turned so crispy on the outside and juicy : such a pleasure to eat a huge plate of it for dinner this time of year <3
Thank you so much for this recipe : so simple, so tasty, so enjoyable !
Have a wonderful day and take care <3
You’re so welcome, Alix! We’re glad you enjoyed it!
Thanks for saving that half of cabbage that usually rolls around in my fridge until it dies!
You’re so welcome! 😉