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This roasted cabbage recipe makes a perfectly portioned amount, ideal when you want an easy oven-roasted vegetable side without cooking a full head of cabbage.
Why You’ll Love This Recipe
- Easy to Make: Slice the cabbage, season it, and roast it in the oven.
- Perfectly Portioned: Makes just enough roasted cabbage without using a full head.
- Great Texture: Lightly crisp edges with a tender center.
- Full of Flavor: Oven roasting brings out the cabbage’s natural sweetness.
- Versatile: Serve as a simple side or finish with Parmesan or lemon.
Roasting cabbage is one of my favorite ways to bring out its best qualities. With just olive oil, salt, and time in the oven, the leaves soften, the edges turn golden, and the cabbage develops a rich, gently sweet flavor that makes it hard to stop at one bite.
This recipe gives you a perfectly portioned amount, making it easy to enjoy roasted cabbage without extra prep or excess ingredients.
These roasted cabbage wedges are simple and satisfying on their own, but easy to dress up if you’d like. Top them with blue cheese crumbles and roasted red peppers, or serve them alongside a roasted cornish hen, lemon chicken for one, or oven-baked salmon. They also pair well with a small batch of black eyed peas on New Year’s Day for a classic good luck meal.
Ingredients
If you have any ingredients leftover from this simple roasted cabbage recipe, check out our Leftover Ingredients Recipe Finder.
- Cabbage: Green cabbage is ideal for this recipe, but red cabbage is a great option too. If you have leftover cabbage, use it in coleslaw for one, single serving colcannon or buffalo cauliflower tacos.
- Olive Oil: I use extra virgin olive oil for its rich flavor. A lighter olive oil can also work.
- Seasonings: Simple salt and pepper are all you need, but feel free to add garlic powder, red pepper flakes, or Italian seasoning for extra flavor.
- Optional Toppings: Add a finishing touch with shredded Parmesan, crumbled blue cheese, or roasted peppers for extra texture and flavor.
Recipe Variations
Use these simple additions to change up roasted cabbage:
- Cheesy: Sprinkle Parmesan or cheddar over the cabbage during the last few minutes of roasting.
- Spicy: Add red pepper flakes before roasting or finish with hot sauce.
- Herbed: Toss with dried thyme, rosemary, or an Italian seasoning blend before roasting.
- Lightly Sweet: Brush with a small amount of honey during the final minutes of roasting.
- Mediterranean: Top with sun-dried tomatoes, feta cheese, and a squeeze of lemon juice after roasting.
How To Roast Cabbage
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Cabbage: Preheat your oven to 425°F (220°C). Slice the cabbage into 3/4- to 1-inch thick wedges and place them on a baking sheet. Drizzle both sides with olive oil and season with salt and pepper.
- Bake: Roast the cabbage for 15 minutes, then flip the wedges and bake for an additional 12–15 minutes, until golden and tender.
Expert Tips
- Cut Evenly: Slice the cabbage into similar sized wedges so they roast at the same rate.
- Watch Thickness: Thinner wedges will roast faster. Thicker wedges may need a few extra minutes.
- Leave Space: Arrange the cabbage in a single layer with space between each wedge to help them roast evenly.
- Flip Halfway: Turn the wedges halfway through roasting to promote even browning on both sides.
- Use an Extra Pan if Needed: If making more, use a second baking sheet to avoid crowding.
- Embrace the Char: The browned edges add flavor and a lightly crisp texture, so let them roast until nicely golden.
How To Store Cabbage
If you have extra cabbage, freezing it is an easy way to keep it fresh for future recipes.
To prepare cabbage for freezing:
- Rinse the cabbage under cool water and remove any dirt.
- Discard the tough outer leaves.
- Cut off the core, then cut the cabbage into wedges.
To freeze cabbage:
- Bring a large pot of water to a boil.
- Blanch the cabbage wedges for 3 minutes.
- Transfer immediately to a bowl of ice water to stop the cooking.
- Drain well and pat dry.
- Place the wedges on a baking sheet and freeze until solid.
- Transfer to freezer-safe bags and freeze for up to 12 months.
When ready to use, thaw the cabbage in the refrigerator before cooking.
Frequently Asked Questions
Slice the cabbage into wedges, arrange them on a baking sheet, and roast in a hot oven until the edges are browned and the centers are tender.
The best temperature for roasting cabbage is 425°F, which allows the cabbage to brown while cooking through evenly.
Cabbage typically takes 25 to 30 minutes to roast, depending on the thickness of the wedges and your oven.
No, cabbage should be roasted uncovered so moisture can escape and the edges can brown properly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving roasted cabbage recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Get a Quick Recipe Overview
Roasted Cabbage For One
Equipment
Ingredients
- ¼ head green cabbage -cut into ¾- to 1-inch thick wedges.
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- Optional Toppings: cheese crumbles, shredded Parmesan, or roasted red peppers
Instructions
- Heat the oven to 425°F (220°C).
- Place the cabbage wedges on a baking sheet. Drizzle ½ tablespoon of olive oil over one side and sprinkle with half the salt and pepper.
- Turn the wedges over and drizzle with the remaining olive oil. Sprinkle the rest of the salt and pepper over the top.
- Roast in the oven for 15 minutes. Remove the baking sheet, flip the wedges, and roast for another 12–15 minutes, until tender and golden.
- Remove from the oven and serve immediately. Enjoy as is or add your favorite toppings.
Notes
- Cut Evenly: Slice the cabbage into similar sized wedges so they roast at the same rate.
- Watch Thickness: Thinner wedges will roast faster. Thicker wedges may need a few extra minutes.
- Leave Space: Arrange the cabbage in a single layer with space between each wedge to help them roast evenly.
- Flip Halfway: Turn the wedges halfway through roasting to promote even browning on both sides.
- Use an Extra Pan if Needed: If making more, use a second baking sheet to avoid crowding.
- Embrace the Char: The browned edges add flavor and a lightly crisp texture, so let them roast until nicely golden.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I HAVE NEVER HEARD OF FREEZING CABBAGE AND HAVE ALWAYS WONDERED IF IT COULD BE DONE — SUCCESSFULLY — I HAVE ONLY SEEN INFORMATION SAYING THAT IT IS NOT RECOMMENDED AND/OR THAT IT DOES NOT WORK,,,THANK YOU SOOO MUCH FOR INCLUDING THAT INFORMATION IN THIS ARTICLE — I AM SURE I AM NOT ALONE IN WANTING IT…
1 tablespoon olive oil per wedge?
Roughly 1/2 tablespoon total should be drizzled over each cabbage wedge – so about 1/4 tablespoon on each side. I usually have 2-3 wedges.
Would this work with red cabbage?
Yes.
Do you freeze prepared cabbage before baking or can you use bake it without freezing first? Then if there is left over partly cooked cabbage; best to freeze it for alter use.? it sounds yuumy. I’ve made the warm brussel sprout & beet salad & it’s my go to salad in winter.
Thank you.
Hi Sheila, if you have any leftover fresh and uncooked cabbage, I recommend freezing it so it doesn’t go to waste. You can use fresh cabbage or frozen and thawed cabbage for this recipe. If you have any roasted cabbage leftover, I recommend refrigerating it to enjoy a day or two later instead of freezing.