Roasted cabbage

    40 min

    Roasted cabbage, seasoned with garlic and chilli is a quick and easy side dish for weeknight dinners.

    95 people made this

    Serves: 4 

    • 2 tablespoons extra-virgin olive oil
    • 1/2 head green cabbage, cut into 4 wedges
    • 1 pinch garlic powder, or to taste
    • 1 pinch dried chilli flakes, or to taste
    • salt and freshly ground black pepper to taste
    • 2 lemons, halved

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 230 C / Gas 8.
    2. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, chilli flakes, salt and pepper over each wedge. Arrange wedges on a baking tray.
    3. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.


    Keep the core attached to the cabbage when cutting into wedges to help it hold together.

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    Reviews & ratings
    Average global rating:

    Reviews in English (135)


    Perfect! Baked at 425*, tented with foil, for 20 minutes and then removed and continued to roast for 20 more minutes. Excellent with our red beans and rice dinner. Thank you!  -  24 Jan 2015  (Review from Allrecipes US | Canada)


    Roasted Cabbage Haiku: "A great recipe, but execution needs work. Should've been covered." Peering at the more recent reviews, I see folks mentioning that they covered their cabbage partially, which I guess I should've done b/c the texture of ours was mooshy in parts, and burnt in others. Absolutely adored the idea behind it and plan on doing it again, as we eat cabbage frequently and are always delighted to try new methods of preparing it.  -  05 Feb 2015  (Review from Allrecipes US | Canada)


    Hi all, thank you for the reviews! Some of you opted to cover the cabbage, that's a great idea. I do love it charred but if it is too charred for you, you may want to alter the oven temp, since we all know everybody's oven is different! I love the variations you are contributing as well, thanks so much!  -  07 Feb 2015  (Review from Allrecipes US | Canada)