Roasted Cabbage transforms humble wedges into a standout side dish with olive oil and smoked paprika. A hot oven caramelizes the edges until tender and crisp, while a final drizzle of apple cider vinegar brightens each bite. Ready in under 40 minutes, these savory wedges add a flavorful, rustic touch to weeknight dinners or holiday meals alike.
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Table of Contents
Ingredients for Roasted Cabbage
For the cabbage
- Green Cabbage – Use a large head, and cut it into thick wedges for that perfect roast.
For the seasoning
- Olive Oil – A good drizzle coats the cabbage and helps it caramelize beautifully.
- Kosher Salt – Essential for bringing out all those natural flavors.
- Black Pepper – Freshly ground is best for a little warmth and depth.
- Smoked Paprika – This adds a touch of smokiness that pairs so well with the roasted cabbage.
For the finishing touch
- Apple Cider Vinegar – A light drizzle at the end adds a bright, tangy note to balance everything.
Cook Time for Roasted Cabbage Wedges
This roasted cabbage recipe is one of my favorite winter vegetable recipes because it’s so simple and quick. I love how a few humble ingredients transform into something so special in under an hour.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For another simple and quick vegetable side, you might enjoy my recipe for roasted broccoli and cauliflower.
How to Make Easy Roasted Cabbage
Step 1: Preheat and Prepare
Begin by heating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Arrange the Cabbage
Place your thick cabbage wedges on the sheet in a single, even layer. This ensures each piece gets that gorgeous, caramelized exterior. Don’t let them overlap!
Step 3: Coat with Oil
Drizzle the olive oil over the wedges and use your hands or a brush to coat them thoroughly. This is the key to achieving that crispy baked cabbage with olive oil we all love.
Step 4: Season Generously
Sprinkle on the salt, pepper, and smoked paprika. Flip the wedges to make sure both sides are seasoned for a perfectly savory roasted cabbage.
Step 5: Roast to Perfection
Roast for 25-30 minutes, flipping halfway through, until the wedges are tender and the edges are beautifully browned and crisp.
Step 6: Finish and Serve
Remove from the oven and immediately drizzle with apple cider vinegar for a bright, tangy finish that makes this simple roasted cabbage side dish unforgettable.
Pro Tips & Tasty Tweaks
I’ve made this oven baked cabbage wedges with paprika more times than I can count, and along the way, I’ve picked up a few tricks to make it even better. Here are my favorite ways to customize this tender spiced cabbage with apple cider.
- Flavor Swap: Swap the smoked paprika for cumin and a pinch of chili powder for a warm, slightly spicy twist that’s just delicious.
- Diet Tweaks: This recipe is naturally low-carb and whole-food focused, making it a fantastic healthy side. It pairs wonderfully with other lighter dishes, like my roasted sweet potato kale quinoa salad.
- Texture Fix: For extra crispy edges, make sure your wedges are completely dry before oiling them and don’t crowd the pan.
- Storage Tip: Leftovers keep in the fridge for 3-4 days. Reheat in the air fryer or a hot oven to bring back that crispness. They’re also great chopped up and added to a mix of vegetable side dishes for lunch the next day.
Roasted Cabbage
Ingredients
- 1 large head green cabbage
- 3 tablespoons olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tablespoon apple cider vinegar
Equipment
- oven
- baking sheet
- pastry brush
Method
- Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they are not overlapping.
- Drizzle the olive oil evenly over the cabbage wedges, then use a pastry brush or your hands to coat them thoroughly.
- Sprinkle the salt, black pepper, and smoked paprika evenly over the cabbage wedges, flipping them to ensure both sides are seasoned.
- Roast the cabbage in the preheated oven for 25-30 minutes, flipping the wedges halfway through, until they are tender and the edges are caramelized and slightly crispy.
- Remove the cabbage from the oven and drizzle with apple cider vinegar just before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This roasted cabbage isn’t just a feast for the senses; it’s a wonderful boost for your well-being. I love how a simple vegetable can be so nourishing. Cabbage is a true powerhouse, packed with vitamins and fiber, making this recipe a smart choice for a healthy side.
Here’s a quick look at the nutritional highlights per serving of this easy roasted cabbage. Keep in mind, these values are estimates.
| Nutrient | Approximate Value | Key Benefit |
|---|---|---|
| Vitamin K | High | Supports bone health |
| Vitamin C | Excellent Source | Boosts immune function |
| Dietary Fiber | Good Source | Aids digestion and satiety |
Roasting is one of my favorite ways to prepare vegetables because it deepens their flavor without stripping away their goodness. In fact, the high heat helps caramelize the natural sugars, making this tender spiced cabbage with apple cider a delicious way to enjoy your veggies. For more ideas on creating a balanced plate, check out my guide to healthy Thanksgiving sides that are full of flavor.
For a deeper dive into the science of why roasting works so well for vegetables like cabbage, the steam-roasting technique explained by America’s Test Kitchen is a fascinating read. It’s a method I often use for other sturdy vegetables, like the Brussels sprouts I love to make in the fall.
A Lighter Version of Savory Roasted Cabbage
If you’re watching your fat intake or just prefer a lighter touch, you can easily adapt this recipe. I make this version often when I want something utterly simple and clean. The goal is still to achieve that wonderfully crispy baked cabbage with olive oil, but with a few smart swaps.
First, you can reduce the amount of olive oil by half and use an oil sprayer for a fine, even mist. The cabbage will still caramelize beautifully, especially if your oven is properly preheated. Secondly, consider amplifying the spices. A bit more smoked paprika or a pinch of garlic powder adds loads of flavor without any added fat.
This simple roasted cabbage side dish is fantastic alongside other light recipes. I love serving it with my grilled sweet potato wedges for a colorful and satisfying meat-free meal. For another low-calorie side that’s big on crunch, you have to try my easy jicama fries—they’re a fun alternative to potatoes.
Thoughtful Tips for Special Diets
When my aunt started managing her blood sugar, we got creative in the kitchen together, finding ways to make our favorite meals more diabetic-friendly. It taught me that small tweaks can make a big difference, and this roasted cabbage is a perfect starting point. It’s naturally low in sugar and high in fiber, which is great for glycemic control.
For a truly sugar-conscious approach, the recipe is already fantastic as is. The apple cider vinegar at the end provides a tangy brightness without needing any sugar alternative. If you prefer a hint of sweetness, a tiny sprinkle of a natural sweetener like stevia over the cabbage before roasting can balance the vinegar’s acidity beautifully. Another tip is to pair your portion with a good source of protein and healthy fats, like a grilled chicken breast or salmon, to help create a balanced, blood sugar friendly plate.
How to Serve Roasted Cabbage
I remember one chilly November evening, with family gathered around the table, this roasted cabbage wedges recipe completely stole the show alongside a simple roast chicken. It’s amazing how a humble vegetable can become the star. The key is in the pairing. This dish is so versatile and adds a rustic, satisfying element to so many meals.
For a hearty winter dinner, serve these savory wedges with a main course like meatloaf or pork chops. They’re also one of my top winter vegetable recipes for holiday spreads, holding their own next to Thanksgiving turkey or a glazed ham. The tangy vinegar cut-through is perfect with richer meats. For a vegetarian feast, it’s lovely with a hearty lentil stew or my maple pecan roasted sweet potatoes.
Thinking about drinks? A crisp, dry white wine or a light cider complements the smoky notes beautifully. And if you’re looking for a non-alcoholic option, a refreshing apple cider vinegar drink echoes the flavors in the dish perfectly. No matter how you serve it, this roasted cabbage side is sure to bring warmth and flavor to your table.
Mistakes to Avoid
Over the years, I’ve made my fair share of mistakes with this roasted cabbage recipe. Learning from them has helped me perfect it, and I want to share those lessons with you so your first attempt turns out beautifully. Trust me, avoiding these common pitfalls makes all the difference between good and great.
First, don’t overcrowd the baking sheet. I learned this the hard way when hosting a big family dinner. If the wedges are too close, they steam instead of roast, losing that wonderful crispy texture we love. Give each piece some breathing room for even browning.
Secondly, seasoning timing matters. Adding salt too early can draw out moisture and prevent proper caramelization. I now toss the cabbage with oil first, then sprinkle spices right before it goes in the oven. This small change creates that perfect crispy baked cabbage with olive oil we all crave.
Finally, don’t skip the vinegar finish. That splash of apple cider vinegar at the end isn’t just for show—it brightens all the flavors and cuts through the richness. For more technical insights on perfect roasting, the steam-roasting technique from America’s Test Kitchen explains why this method works so well.
Remember these tips and you’ll create the perfect simple roasted cabbage side dish every time. I love serving it alongside my roasted broccoli and cauliflower for a colorful vegetable medley that always impresses guests.
How to Store Roasted Cabbage
My grandmother always said wasting food was like throwing away memories, so I’ve become expert at storing leftovers properly. This roasted cabbage stores beautifully when you follow a few simple steps, letting you enjoy that wonderful flavor for days.
Let the cabbage cool completely before storing—I usually spread it on a baking sheet for about 20 minutes. Then transfer it to an airtight container with a paper towel underneath to absorb excess moisture. It will keep in the refrigerator for up to 4 days this way.
For longer storage, you can freeze your savory roasted cabbage with vinegar glaze. Arrange the cooled wedges on a parchment-lined tray, freeze until solid, then transfer to freezer bags. They’ll keep for 2-3 months and reheat beautifully in a 375°F oven until crispy.
When reheating, I prefer the oven or air fryer to maintain texture. The microwave can make it soggy, losing that wonderful crispness we worked so hard to achieve. For more storage ideas for vegetable dishes, check out my guide to vegetable side dishes that keep well.
I often enjoy leftovers cold in salads too—they add wonderful smoky flavor to my roasted sweet potato kale quinoa salad. The flavors meld beautifully overnight, making tomorrow’s lunch something to look forward to.
Try This Roasted Cabbage Yourself
I’ll never forget the first time I served this roasted cabbage to my skeptical uncle who claimed he hated vegetables. After one bite of those caramelized edges and tender center, he asked for seconds—and now it’s his requested dish at every family gathering. That’s the magic of this recipe.
This easy roasted cabbage has become more than just a side dish in our home. It’s the conversation starter at dinners, the proud contribution to potlucks, and the quiet comfort on busy weeknights. I hope it becomes part of your family’s story too, creating memories around the table like it has for ours.
Whether you’re looking for winter vegetable recipes to brighten cold days or a reliable side that impresses with minimal effort, this recipe delivers. The transformation from humble cabbage to spectacular tender spiced cabbage with apple cider is nothing short of magical.
I’d love to hear how it turns out for you! Share your creations or ask questions anytime. For more vegetable inspiration, try my zucchini fries for a different twist on roasted veggies, or explore my baked jicama fries for another low-carb option.
Frequently Asked Questions
Does cabbage roast well?
Absolutely! Cabbage roasts beautifully, developing sweet, caramelized edges and a tender interior. The high heat transforms its flavor completely, making it one of my favorite winter vegetable recipes. Even people who think they don’t like cabbage enjoy it roasted.
What temperature should I cook cabbage in the oven?
I find 400°F (200°C) works perfectly for oven baked cabbage wedges with paprika. This temperature is high enough to create beautiful browning and crispy edges while cooking the cabbage through. It’s the sweet spot for achieving that ideal texture.
How to cook cabbage for a roast?
Cut into wedges, toss with oil and seasonings, then roast at 400°F for 25-35 minutes. The key is space on the baking sheet—don’t crowd them! For more roasting ideas, check out my Brussels sprouts recipe using similar techniques.
How long does cabbage take to soften in the oven?
Typically 25-35 minutes at 400°F. The outer leaves become beautifully crisp while the inner layers turn tender and sweet. You’ll know it’s done when you can easily pierce the thickest part with a fork and the edges are golden brown.
What are the different ways to cut cabbage for roasting?
Wedges are my favorite for presentation, but you can also roast thick slices or even separate leaves. Smaller pieces cook faster but won’t have that dramatic presentation. For stuffed preparations, the stuffed cabbage leaves technique offers another approach.
What are some side dishes that pair well with roasted cabbage?
It pairs wonderfully with roasted meats, grains, or other vegetables. I love it with roasted chicken, pork chops, or alongside my maple pecan roasted sweet potatoes. The tangy vinegar flavor complements richer dishes beautifully.
What type of cabbage is best for roasting?
Green cabbage is most common and works wonderfully, but Savoy cabbage also roasts beautifully with its crinkled leaves that crisp up nicely. For specific variety tips, the Savoy cabbage roasting guide offers excellent guidance.
More Cozy Vegetable Sides You’ll Love
If you enjoyed this roasted cabbage, you’ll adore these other vegetable dishes that bring comfort and flavor to any table. Each one has earned a permanent spot in my recipe rotation.
Roasted Sweet Potato Kale Quinoa Salad – A nutrient-packed bowl with warm spices and hearty grains that satisfies as a main or side.
Grilled Sweet Potato Wedges – Smoky, caramelized wedges with crispy edges that beat french fries any day.
Jicama Fries – Surprisingly crunchy oven-baked fries with a light texture and addictive seasoning.
Zucchini Fries – Crispy, golden sticks that make summer zucchini irresistible to even picky eaters.
Apple Cider Vinegar Coleslaw – A tangy, crisp slaw without mayo that gets better as it marinates.
Grapefruit Apple Cider Vinegar Drink – A refreshing, zesty beverage that complements rich meals perfectly.
