Olive Oil Roasted Cabbage
User Reviews
5
Olive Oil Roasted Cabbage
Description
This recipe prepares a green cabbage by trimming and cutting it into wedges with the core left intact to prevent falling apart. The wedges are rinsed, dried, and placed on an olive oil-sprayed foil-lined baking sheet. Seasoned generously with salt, garlic powder, and red pepper flakes, the cabbage is roasted at 400°F until fork-tender and golden brown.
The roasting process develops a mix of tender interior and caramelized edges offering subtle heat if red pepper flakes are included. The garlic powder adds a savory depth, balancing the natural sweetness of the cabbage enhanced by olive oil.
Serve the roasted cabbage warm as a flavorful vegetable side. It pairs well with many main dishes or can be enjoyed cold in salads or as a snack. Its texture changes from roasting, with a soft interior combined with crispy browned surfaces.
Leftovers keep well in the refrigerator for up to four days and can be reheated gently or consumed cold. Adjust the amount of red pepper flakes to control spiciness or omit for milder flavor.
Ingredients
- olive oil spray form
- 1 green cabbage large - 2 pounds before trimming
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and generously spray it with olive oil.
- Remove the cabbage’s damaged outer leaves. Cut it in half and then into wedges. Leave the core in - there's no need to remove it. If you do, the wedges will fall apart.
- Rinse the cabbage wedges, then carefully dry them using paper towels. Place the wedges in a single layer on the prepared baking sheet.
- Generously spray the cabbage with olive oil. Season it with kosher salt, garlic powder, and red pepper flakes.
- Roast the cabbage until golden brown and fork-tender, 25-30 minutes. Serve immediately.
Notes
- Expect cabbage wedges to fall apart slightly when lifted from the pan; this is normal and does not affect flavor.
- Adjust or omit red pepper flakes depending on your preference for spicy heat.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat at medium-low power in the microwave or enjoy cold.
- Cold roasted cabbage can be shredded and added to salads or eaten as a snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 109kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Sodium | 316mg | 13% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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