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Roasted Cabbage

Roasted Cabbage

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  • Author: Shelagh
  • Category: Side Dish


Can’t get any easier than this recipe. And it’s so addictively delicious, I should call it Crackbage (get it?)


  • 1 small head green cabbage (sliced in 1″ steaks)
  • 3 tablespoons olive oil
  • kosher salt (affiliate link) and pepper to taste


  1. Preheat oven to 450 degrees.
  2. Brush two rimmed baking sheets with olive oil, place steaks on pans. Brush ‘steaks’ with more olive oil. Sprinkle with salt and pepper. 
  3. Place pan on lowest rack of oven, roast for about 12 minutes, flip with a spatula and rotate pans and finish roasting for another 12-15 minutes. You want them to be nice and browned and cooked through.
  4. Yep, that’s it. 
    p.s. these baking sheets are Nordic Ware and made in Minnesota, great pans, I have about 6 of them!


When cutting the cabbage, leave the core in, so it doesn’t fall apart, it will be totally edible after roasting.  

Option: Cut the cabbage into wedges, that would work well too.