Have you ever heard of roasted cabbage? I must confess, I hadn’t until a week ago. I love cabbage in salads, on tacos, or fermented but I never thought to pop it in the oven. Now that I’ve tried this, I’m almost sad I hadn’t heard of it before. It’s that good!

This recipe is super simple and was perfect this week as one of my vegetable sides at dinner. I also had it the next day at lunch and have another red cabbage in the fridge waiting to be roasted. Seriously folks, you must try this! My 7-year-old daughters also really liked it roasted, even though they weren’t that excited about cabbage raw.

Nutritionally, red cabbage (which has leaves that could range from crimson to purple) is full of phytochemicals and antioxidants, it is full of vitamin C, potassium and folic acid. Also, it is known as the “king” of the cruciferous family which includes broccoli, Brussels sprouts, cauliflower, collards, kale, mustard greens, radishes, rutabaga, turnips, and other common vegetables. This family of vegetables contains more phytochemicals with anticancer properties that have been demonstrated than any other vegetable family.

Keeping cabbage cold will help keep it fresh and help it retain its vitamin C content. Red and green cabbage will keep best in a perforated plastic bag in the crisper drawer in the refrigerator for about two weeks. If you just want to use half of your cabbage for this recipe be sure to cover the other half tightly and refrigerate it. I promise you’ll want to use the whole thing though because if your house is at all like mine, it’ll be gone quickly.


1 medium head red cabbage, outer leaves removed

Olive oil



For vinaigrette (optional):

1/8 cup olive oil

2 tsp. ground mustard seed

2 tsp. apple cider vinegar

1 tsp. maple syrup

½ tsp. liquid coconut aminos

Note: These cabbage wedges are delicious with only salt and pepper, and we encourage you to try them like this. The vinaigrette is a nice change when you are looking for something a little spicier.


  • Arrange a rack in the middle of the oven and preheat the oven at 450 degrees F. Cover a large sheet tray with parchment paper and set aside.
  • Cut the cabbage through the core into 8 wedges. Lay the wedges cut-side down on the parchment paper and drizzle lightly with olive oil. Season well with salt and pepper.
  • Roast for 15 minutes. If using(see note below) the vinaigrette this is the time to mix all the ingredients together in a small bowl. Whisk together until smooth.
  • Using large tongs flip the cabbage wedges over and continue to roast for about 15 minutes, until the edges are lightly browned. If 15 minutes isn’t enough, continue to back and check back every 5 minutes until the edges are cooked to your liking.
  • Plate the cabbage wedges and drizzle with vinaigrette if using.
  • Leftovers can be stored in a container for up to five days in the refrigerator.

If you try this roasted red cabbage recipe let us know by leaving a comment below. We’d love to hear what you think!