Roasted Cabbage Recipe

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!

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!

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.

Excellent recipe. Used 425 degree.... added a little butter to the bottom of pan with the olive oil and left uncovered for the first 20 minutes. I added grated cheese and covered for the last 20 minutes.... really delicious. Then the next time I mixed sour cream and grated cheese and a little milk and added this for the last 20 minutes for a cream cabbage. I will never boil cabbage again.... best recipe ever.

Awesome! I used olive oil cooking spray to evenly distribute the oil better. Great flavor and I LOVED the sweet/roasted/charred taste. I've never had/made roasted cabbage before, but I will be making it more often from now on~YUM!!! Thanks for sharing. :)

Tried this tonight. I read the reviews first so based on that I used olive oil spray instead of brushing it on the cabbage. I also tented with foil for the first 20 minutes. I also used other seasoning as I have small children and didn't think they could do the pepper flakes. It was awesome!!!! I also made with the pepper flakes for my hubby. He loved it!!!! This will be in the vegetable rotation from now on!!!!

I followed the other reviews and tented the cabbage for the first 15 minutes, and then flipped and roasted without cover. Delicious and easy!

Lightly brushed with bacon grease instead of olive oil Used JD's Cheddar bacon salt, fresh ground black pepper, crushed red pepper flakes and garlic powder to taste. Roasted at 450° for 20 minutes loosely covered with foil then removed foil and roasted 10 minutes more on the same side. Flipped over all wedges and roasted an additional 10 minutes on opposite side. I made a whole cabbage cut into 8 wedges. I was still able to achieve some deep browning but avoided the char. The end result was deliciously bacon-flavored and definitely will do this way again! Sorry, no picture because the family woofed it down too fast!

Thank you for this recipe idea! I had a head of cabbage that didn't fit into the dinner I made last night and was looking for something new. We cut a half cabbage into chunks, poured some olive oil on a plate and added some garlic (I cheat and use the "ground garlic in a jar") and onion powder and dipped all cut sides of each chunk into that and placed onto a cookie sheet with foil on it. I poured the remaining olive oil mixture on top and then lightly sprinkled garam marsala and turmeric on them, covered them up with a foil "blanket" and sealed the edges and baked for about 45 minutes along with other things I had in the oven. It was really delicious! I can see other variants as well, but this was mild and sweet with a hint of Indian cuisine.

Might add celery seed and perhaps a dash of balsamic vinegar and serve with some small dumplings and a nice slice of corned beef.

This was so delicious I ate all of it. Of course I tented it like so many people said to. Actually I sealed the foil around the pan. I also added time because my oven had not gotten to temperature. When I pulled it out of the oven and removed the foil. Wow was it cooked. Very charred on the edges (crispy black) and the bottom was caramelized. I probably could have eaten it at this point, but still turned them and put it back in the oven for another 15 minutes. I ended up eating the entire pan, including the core, with my fingers, by myself, standing in my kitchen working on a project.

Was great! Try it! Was very filling!

I followed your recipe exactly and it is delicious. Love the char. Thank you.

I thought I’d only be making for my husband but decided to try it. I am so glad I did!! Since I am allergic to peppers, I omitted but sat to the side so my husband could sprinkle some on his. The acid from the lemon wedge really adds to the flavor.

This was a nice change. I usually cut my cabbage into pyramid shaped wedges, and wrap in foil with a slap of butter to look like Hershey kisses. I bake or throw on the BBQ grill. Oh those cabbage kisses are sooo yummy.

Just used olive oil, salt & pepper, no other spices or lemon. Turned out great! Love it.

I was amazed at how tangy and spicy and sweet this really is... definitely cooking this again

This is such a great way to cook cabbage. The only change I made was to cook at 425 instead of 450. The roasting brings out the sweetness in the cabbage. This will be a regular side on our table.

So comforting, like a warm hug.

I really liked it, next time around I’ll leave the lemon and pepper flakes for others to apply to their taste. I put pepper flakes on half but somehow they got on my portion.