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Roasted Cabbage

If you have not roasted rounds of cabbage, you are missing out! We love making our cabbage this way to change things up. I enjoy my cabbage a bit more "burned", but Nick likes his a little less, so keep an eye on it in the oven and vary the time accordingly.

Prep Time: 5 Minutes | Cook Time: 25 Minutes


  • 2 tablespoons extra-virgin olive oil

  • Head of cabbage (if you're using a larger head, like what you find in the grocery store, I would double this recipe)

  • 1 pinch garlic powder, or to taste

  • 1 pinch red pepper flakes, or to taste

  • Salt and pepper, to taste

  • 1 Lemon (the original recipe called for two lemons, but I do not enjoy things too lemony, so up to you)


  1. Preheat oven to 450 degrees

  2. Slice cabbage into "rounds" and arrange on baking sheet, any extra leaves that fall off, I just place around the baking pan

  3. Brush both sides of the cabbage rounds with olive oil.  Sprinkle your garlic powder, red pepper flakes, salt and pepper over each round

  4. Roast in the oven for 12 minutes; flip cabbage and continue roasting until browned (some areas may be charred, and that's fine too), about 12 minutes more.  

  5. Squeeze lemon over each wedge


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