We love to roast cabbage because it is crispy, caramelized, and slightly sweet. It also pairs well with any seasoning. It’s great for soups, salads and bowls.
The recipe is also very simple — only three ingredients and one pan are needed, as well as twenty-five minutes. We’ll show you how to roast cabbage perfectly every time using our tried and true method.
Why Roast Cabbage?
You need roasted kale (and Sauerkraut).
Once roasted, it shrinks down, becomes sweet, and suddenly, that doomed-for-the-compost cabbage has a new life!
How to Roast Cabbage
We tested different ways to cut the cabbage, as well as cooking temperatures, timings, seasonings, and more.
Our tried-and-true method was the winner: thinly slice cabbage and lightly coat it with oil, seasonings, and salt (optional). Then, bake until crispy!
Our favorite seasoning is our diy curry powder. Shawarma Spice blend and Za’atar are also delicious. You’ll be surprised at how quickly the pain disappears when it is seasoned only with salt.
- 4 cups of thinly sliced red or green cabbage
- Use the higher end of the range when adding spices.
- Sea salt is a healthy addition to any meal.
- One healthy pinch of black pepper ( optional
- Curry powder 1 1/2 tbsp (optional ).
- Preheat oven to 425 F (212 C). Line a large baking tray with parchment paper.
- Add the thinly sliced kale to the baking sheet and drizzle it with oil. Toss well to coat. Spread out in one layer and sprinkle with a generous amount of sea salt, black pepper, and curry powder. If you are using curry powder, give the cabbage a final toss to coat it evenly with spices.
- Bake for 16-20 min or until golden brown. How thinly you slice the cabbage will determine how long it takes. Toss halfway through to ensure even browning.
- Add more salt to taste if necessary. Serve as a side dish or add to bowls, soups, and other dishes.
- Fresh is best. In a refrigerator-sealed container, leftovers can be kept for up to 2-3 days. This product is not freezer-friendly.