Name: Roasted Cabbage Slices Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 small head green cabbage; 2 tablespoons olive oil; 1 ½ teaspoons garlic powder; 1 teaspoon sea salt; ½ teaspoon ground black pepper

There's something wonderfully simple and satisfying about crispy edges and tender bites—that's what you get with this Roasted Cabbage Slices Recipe. It transforms humble cabbage into a roast-worthy star that’s full of flavor and texture. Trust me, once you try it, you’ll want it on repeat.

The image shows four large slices of cooked cabbage with many layers, placed flat on a white marbled surface. Each slice has an outer edge that is slightly browned and crispy, with the inner layers showing a mix of pale yellow and off-white tones. The layers are thin and curled, creating a spiral pattern towards the center of each slice. Some pieces have small green herb leaves scattered on top for garnish, and light seasoning black and red specks can be seen across the surface, adding texture and color contrast. The cabbage slices appear tender but firm, with uneven browning giving a roasted look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Cabbage Slices Recipe
Top Tip
How to Serve Roasted Cabbage Slices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Cabbage Slices Recipe

Why You'll Love This Recipe

This roasted cabbage recipe is one of those surprise hits in my kitchen. Cabbage often gets overlooked, but roasting it brings out a smoky sweetness and crunch that totally impresses. Plus, it’s quick and minimalist, perfect for a healthy side without fuss.

Simple, Few Ingredients: You just need a handful of pantry staples to make this shine, making it easy to prep anytime.
Hands-Off Cooking: Pop it in the oven and let it roast while you focus on other things—minimal babysitting required.
Deliciously Versatile: Whether for weeknight dinners, meal prep, or even a picnic, these cabbage slices fit beautifully.
Unexpected Flavor Boost: Roasting caramelizes the natural sugars in cabbage, giving a nutty, savory twist that might convert even skeptics.

Ingredients & Why They Work

The ingredients here are straightforward but thoughtfully chosen to highlight the cabbage’s charm without overwhelming it. Olive oil adds a luscious, golden roast; garlic powder adds warmth and depth; sea salt and black pepper balance flavor perfectly. Choosing a fresh, firm cabbage is the best place to start.

Flat lay of a small head of fresh green cabbage cut into thick slices, a small white ceramic bowl with golden olive oil, a small white ceramic bowl holding fine garlic powder, a small white ceramic bowl filled with coarse sea salt crystals, a small white ceramic bowl containing ground black pepper, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Green Cabbage: Look for a tight, heavy head — fresh cabbage has crisp leaves and a slight sweetness that roasting enhances.
Olive Oil: Use a good quality extra virgin olive oil for richer flavor and lovely browning.
Garlic Powder: Provides that savory, aromatic boost without burning like fresh garlic might.
Sea Salt: Finishes with a clean salty note that brings out the cabbage’s natural flavors.
Ground Black Pepper: Adds a subtle bite and complexity to the dish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love playing with this roast, especially switching up spices or adding texture toppings. Honestly, roasting cabbage is so forgiving that it invites you to experiment and make it your own.

Variation: Once, I sprinkled smoked paprika and chili flakes for a smoky-spicy version—totally addictive and perfect for cozy evenings.
Herb Infusion: Toss fresh thyme or rosemary onto the cabbage slices before roasting for extra fragrance.
Cheesy Finish: A grating of Parmesan in the last 5 minutes of roasting creates a crisp, golden crust—highly recommend if you’re a cheese fan.
Vegan Twist: Swap the olive oil for avocado oil or melted coconut oil for a different flavor profile.

Step-by-Step: How I Make Roasted Cabbage Slices Recipe

In the image, a woman's hand is holding a small metal whisk inside a white mixing bowl with a spout, whisking a golden brown mixture that has a smooth and slightly oily texture with visible tiny spices. To the left, several thick slices of pale green and white cabbage lay in a white tray lined with parchment paper. The scene is set on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Oven and Cabbage

Start by preheating your oven to 400°F and line your baking sheet with parchment paper. I find parchment makes clean-up so much easier and prevents sticking—definitely a small step that pays off. Then, carefully slice off the stem of your cabbage and cut it into 1-inch thick slices. Try to keep the slices even so they roast uniformly—thicker slices take longer, thinner can burn.

Step 2: Season Well—Don’t Skimp!

Whisk together the olive oil, garlic powder, sea salt, and black pepper in a small bowl. I love rubbing the mixture into the cabbage with my fingers, getting into all the nooks and crannies. Coat both sides thoroughly—this step is key for the flavor to really soak in while roasting.

Step 3: Roast to Perfection

Place your cabbage slices on the parchment-lined baking sheet, spaced slightly apart. Pop the tray into the preheated oven, set your timer for 25 minutes, and let the magic happen. You want to look for golden brown edges and tender centers. If you like it crispier, just add a few more minutes, but watch carefully to avoid burning.

Step 4: Serve and Enjoy Right Away

Once done, serve your roasted cabbage immediately for the best texture and flavor. It’s incredible how that simple oven roast turns cabbage into such a crowd-pleaser. I promise, your kitchen will smell amazing too!

Top Tip

After making this Roasted Cabbage Slices Recipe many times, I’ve found a few tips that really elevate the dish and make sure you get perfectly tender, caramelized slices every time.

Even Slicing: Using a sharp knife, slice your cabbage evenly so every slice cooks at the same rate—no burnt or raw edges.
Don’t Overcrowd the Pan: Give each slice room on the baking sheet so the hot air can circulate and create crisp edges.
Use Oil Generously: It might seem like a lot, but olive oil is your friend here—it helps caramelize the cabbage and prevents dryness.
Watch the Edges: The best flavor comes from those crispy edges—if they start to get too dark before the center is tender, reduce the heat slightly next time.

How to Serve Roasted Cabbage Slices Recipe

Garnishes

I love finishing these roasted cabbage slices with a sprinkle of fresh chopped parsley or a squeeze of lemon juice to brighten the flavors. A light dusting of flaky sea salt right before serving adds that perfect pop of texture. If you’re feeling fancy, a drizzle of tahini or vegan mayo works wonders too.

Side Dishes

This Roasted Cabbage Slices Recipe pairs beautifully alongside roasted chicken, grilled meats, or even a hearty grain salad. I often serve it with quinoa or brown rice and a protein for a balanced, colorful plate that feels fresh and satisfying.

Creative Ways to Present

For a fun twist at dinner parties, I like to arrange the roasted cabbage slices stacked lightly, layered with dollops of herbed yogurt or topped with toasted nuts and seeds for crunch. On occasion, serving them on a wooden board with a spread of dips makes for a striking veggie centerpiece your guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I store mine, I make sure the slices cool completely before sealing the container to avoid sogginess. They’re still delicious reheated, but best enjoyed within a couple of days.

Freezing

I haven’t had much luck freezing roasted cabbage slices intact because the texture changes, but you can freeze the seasoned uncooked slices individually in a single layer, then roast fresh when needed. This way, you get the best flavor and texture on demand.

Reheating

To reheat leftovers, I pop the cabbage slices back into a preheated 375°F oven for about 10 minutes to crunch up the edges again. Avoid microwaving if you want to maintain that roast crispiness—oven reheating is key.

Frequently Asked Questions:

Can I use red cabbage instead of green for this Roasted Cabbage Slices Recipe?

Yes! Red cabbage works wonderfully and adds a lovely color. Keep in mind it might roast a little quicker because red cabbage leaves tend to be thinner, so check for doneness a bit earlier.

How do I avoid soggy cabbage slices when roasting?

To avoid sogginess, slice the cabbage evenly and make sure you don’t overcrowd the baking sheet. Giving each slice enough space allows hot air to circulate and crisp up the edges nicely. Using enough oil also helps in creating a golden roast rather than steaming.

Can I add fresh garlic instead of garlic powder?

You can, but I recommend adding minced fresh garlic in the last 5-7 minutes of roasting to prevent it from burning and turning bitter. Garlic powder is great because it infuses flavor evenly from the start, but fresh garlic adds a nice punch if you time it right.

Is this Roasted Cabbage Slices Recipe suitable for meal prep?

Absolutely! Roasted cabbage slices reheat very well and make a great addition to meal prep bowls. Store them properly in airtight containers in the fridge and reheat in the oven to keep their crispy edges. It’s an easy way to add veggies with minimal effort throughout the week.

Final Thoughts

This Roasted Cabbage Slices Recipe really opened my eyes to how delicious and versatile cabbage can be when treated with a bit of olive oil and the oven’s magic. It’s quick, healthy, and surprisingly addictive. Give it a try—you might just find your new favorite side dish, and I promise it’ll be a hit at your table too.