Take your cabbage to the next level with this simple recipe for roasted cabbage with garlic and cumin. It makes a delicious side dish that's packed with flavour and tasty crunchy bits of cabbage. This recipe is vegan, vegetarian and gluten free.
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Although I wasn't very keen on cabbage when I was a kid, as an adult it is one of my favourite vegetables.
And while I enjoy cabbage stir fried, sautéed or steamed (never boiled though!), I really love this roasted cabbage recipe.
It's so easy to make.
Simply cut the cabbage into wedges, brush with oil (I've also added garlic, cumin, salt and pepper) and roast in a hot oven for around 40 minutes.
The outer leaves will go beautifully crispy (think kale crisps) and the inside will be soft and full of flavour.
Health benefits of cabbage
It is well worth including more cabbage into your diet. Not only is it cheap and usually easy to get hold of it has a number of health benefits.
Benefits to eating cabbage include:
- contain healthy bacteria, which is good for the gut
- good source of fibre
- fat free and low in calories
- source of various minerals (manganese, potassium, calcium) (source Holland & Barrett)
Serving suggestions
Roasted cabbage is extremely versatile.
Here are some ideas for how to serve it:
- as a side dish with a curry eg this potato and cauliflower curry
- with a roast dinner
- next to stir fried noodles and tofu
- with veggie sausages and mashed potato
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make this roasted cabbage recipe you will need:
- 1 green or white cabbage
- 4 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- Salt and pepper
What kind of cabbage to use
There are many different varieties of cabbage. They're all delicious but not all of them will work for this recipe.
To make roasted cabbage wedges you want a round cabbage where the leaves will stay firmly attached to the core.
The following cabbages will work well:
- white cabbage
- round green cabbage
- savoy cabbage (the leaves are looser so some may not stay attached to the core but it will still work)
- January King cabbage (this is the variety I used for the photos)
Other types of cabbage such as kale, bok choy, pak choi, choi sum etc aren't suitable for this recipe.
Equipment
To make this recipe you will need:
- Sharp knife*
- Chopping board*
- Baking tray*
- Small bowl*
- Pastry brush* (for brushing the oil mixture onto the cabbage)
More cabbage recipes
If you love cabbage you might also like these recipes:
- coconut cabbage thoran
- shredded cabbage salad
- kohlrabi slaw with red cabbage
- Brussels sprouts salad with red cabbage
Or if you love roasted veg you might like this recipe for roasted purple sprouting broccoli.
How to make roasted cabbage
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
1. First mix 4 tablespoons of olive oil with 2 cloves crushed garlic, a teaspoon of ground cumin and a little salt and pepper. Set aside
2. Remove the outer leaves from your cabbage.
3. Slice in half.
4. Cut into 8-12 wedges - this will depend on the size of your cabbage. Leave the core of your cabbage intact so that the leaves stay together.
5. Place each wedge on a lightly greased baking tray. Brush with the oil and cumin mixture, then turn over and brush the other side.
6. Bake for 20 minutes, then turn over and bake for a further 20 minutes until the core of the cabbage is soft and the outer leaves are turning beautifully crispy.
Please do not reproduce this recipe without permission.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Roasted cabbage
Ingredients
- 1 large white or green cabbage
- 4 tablespoons olive oil
- 2 cloves garlic crushed
- 1 teaspoon ground cumin
- Salt and pepper
Instructions
- Mix your four tablespoons of olive oil with 2 cloves of crushed garlic, a teaspoon of ground cumin and a little salt and pepper. Set aside
- Remove the outer leaves from your cabbage.
- Slice in half then cut into 8-12 wedges*(depending on the size of your cabbage).
- Place each wedge on a lightly greased baking tray. Brush with the oil and cumin mixture, then turn over and brush the other side.
- Bake for 20 minutes, then turn over and bake for a further 20 minutes until the core of the cabbage is soft and the outer leaves are turning beautifully crispy.
Notes
- *Leave the core of the cabbage intact as this will help to hold the leaves together.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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