If you’re looking for a simple yet delicious side dish, Roasted Cabbage might just be your new go-to. With just five minutes of prep, you can transform this humble vegetable into a crispy, caramelized treat that’s fragrant with garlic and slightly sweetened with honey. I’ve tested this recipe numerous times, discovering the best ways to enhance its natural flavors. For a delightful twist, pair it with Roasted Broccoli and Carrots.
About Roasted Cabbage
Roasted Cabbage is a fantastic dish that combines simplicity with flavor, making it a great side for any meal. During my testing, I crafted this recipe focusing on easy preparation and bold flavor, perfect for busy weeknights or special occasions. Cabbage, often overlooked, is a budget-friendly ingredient, packed with nutrients, and when roasted, it turns tender with a hint of sweetness that captures everyone’s heart.
- Quick prep: ready in under 40 minutes.
- Extremely budget-friendly while still being nutritious.
- A versatile favorite that pairs well with just about any main dish.
- Cabbage has deep roots in various cuisines, making it a globally loved vegetable.
Key Ingredients & Their Roles
- Cabbage: The star of the dish; use small heads of green or savoy for a tender bite.
- Olive oil: Adds richness; high-quality extra-virgin enhances flavor.
- Butter: Brings a creamy mouthfeel; can substitute with more olive oil for a vegan option.
- Garlic: Delivers an aromatic kick; use fresh for the best flavor.
How to Make Roasted Cabbage
- Preheat your oven to 425°F and prepare the cabbage by cutting it into eight wedges. The lovely sound of the knife slicing through the crunchy leaves is a joyful start to this recipe.
- Lay the wedges on a parchment-lined baking sheet. Brush them generously with olive oil, then flip them over for even coating.
- In a bowl, melt the butter and whisk in honey, minced garlic, salt, and pepper. Brush this fragrant mixture lavishly over the cabbage, filling your kitchen with irresistible aromas.
- Roast for 15 minutes, then flip. If you choose to sprinkle Parmesan cheese, add it now and continue roasting until the edges are beautifully caramelized, about 15-20 more minutes. Let your cabbage rest for a few moments before garnishing with parsley or chives. Enjoy the crispy edges!
Pro Tips & Troubleshooting
- While testing, I found that soaking the cabbage in water for a few minutes before cutting can help crisp it up, especially if it hasn’t been stored correctly.
- A common mistake is to overcrowd the baking sheet; this can lead to steaming rather than roasting, so make sure to give each wedge space.
- Be adventurous! Try swapping honey for maple syrup or using different spices to tailor the flavor to your meals.
Storage & Make-Ahead Guide
Store leftover Roasted Cabbage in an airtight container in the fridge for up to 4 days. You can also freeze the wedges, but be aware they might lose some crispness after reheating. For the best results, reheat in the oven at 350°F for about 10-15 minutes, until warmed through and slightly crispy. Personally, I’ve found that the flavors deepen when stored overnight!
What to Serve With Roasted Cabbage
I love serving Roasted Cabbage alongside Chicken Alfredo Lasagna for a comforting dinner or pairing it with a light Cucumber Tomato Salad for a refreshing contrast!
Frequently Asked Questions
- How do I know when the cabbage is done? Check for tender leaves and caramelized edges; it should be golden brown.
- Can I use other types of cabbage? Absolutely! Savoy or red cabbage will work beautifully in this recipe.
- What if I don’t have honey? Maple syrup or a touch of brown sugar can serve as great alternatives.
- Is it necessary to add cheese? No, the dish is delicious without cheese, but it adds a savory touch if you choose to.
- Can I make this vegan? Yes! Simply substitute butter with more olive oil, and you’re all set.
Final Thoughts
Roasted Cabbage has quickly become one of my favorite side dishes, bringing warmth and comfort to any meal. The caramelized edges and sweet undertones make it a delightful addition to gatherings or weeknight dinners. I encourage you to experiment with this recipe and share your results; I’d love to hear how you enjoy Roasted Cabbage!
More Recipes You’ll Love
- Fried Cabbage with Bacon – a delicious take on cabbage that adds savory flavors.
- Roasted Broccoli and Carrots – perfect alongside roasted cabbage for a colorful side dish.
- Garlic Parmesan Hashbrowns – a crunchy alternative that pairs well with the garlicky notes of the cabbage.
Simple Roasted Cabbage
Ingredients
Main Ingredients
- 1 small head green cabbage or savoy cabbage
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter or additional olive oil
- 1 tablespoon honey
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 3 tablespoons Parmesan cheese freshly grated, optional
- 1 tablespoon fresh parsley or chives chopped, optional
Instructions
Preparation
- Preheat oven to 425°F. Cut the cabbage into eight wedges and arrange on a baking sheet lined with parchment paper.1 small head green cabbage, 2 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, 1 tablespoon honey
- Brush the cabbage with olive oil and flip to coat both sides.
- Melt butter and whisk in honey, garlic, salt, and pepper. Brush over cabbage.
Cooking
- Roast for 15 minutes, then flip and sprinkle with Parmesan. Roast for another 15-20 minutes until tender and browned.3 cloves garlic, 1 teaspoon kosher salt
- Sprinkle with parsley or chives before serving.