Oven roasted garlic cabbage: incredible 1 pan recipe

I honestly used to think cabbage was the most boring thing in the entire world. It was always that soggy stuff in a tub of coleslaw or that smelly boiled mess from old family recipes. But then I tried roasting it and my whole life changed. It turns into this caramelized and savory side dish that I actually crave now. It’s so simple and you probably have every single thing you need in your kitchen right now. It is the perfect thing to throw together when you’re busy and just want something that tastes fancy without any of the hard work.

Ingredients for Your Oven Roasted Garlic Cabbage

You don’t need much to make this magic happen. Just grab these few things from your pantry and the store and you’re ready to go.

• One medium head of green cabbage
• Extra virgin olive oil
• Fresh minced garlic
• Sea salt
• Cracked black pepper
• Optional red pepper flakes if you like a little heat

I’m telling you right now that you have to use fresh garlic for this. The stuff in the jar just won’t give you that amazing punch of flavor that makes this oven roasted garlic cabbage so good.

Step-by-Step Oven Roasted Garlic Cabbage Instructions

This whole thing takes about ten minutes to get ready and then it spends twenty five to thirty minutes in the oven. The biggest mistake people make is crowding the pan. If the pieces are too close together they will steam instead of getting crispy. You want to give them some space to breathe so they get those beautiful brown bits.

Preparing the Cabbage

First you want to pull off those tough outer leaves that look a bit rough or wilted. Then you’re going to cut the cabbage into rounds or wedges about one inch thick. Here is my big secret. Do not cut out the core. Keeping that core intact holds all the leaves together so they don’t fall apart and turn into a giant mess on your baking sheet.

Roasting Your Oven Roasted Garlic Cabbage

Get your oven nice and hot at four hundred degrees. Lay your cabbage out on a baking sheet and drizzle it with that oil and garlic. Roast it until those edges are dark golden brown and the middle feels tender when you poke it with a fork. You can flip them halfway through if you want but I usually just let them stay put so one side gets extra crispy and caramelized.

Pro Tips for the Best Oven Roasted Garlic Cabbage

If you want to avoid soggy cabbage you need to make sure the leaves are dry before you add the oil. I usually pat mine down with a paper towel after washing. Also if you’re worried about the garlic burning you can wait and toss it on halfway through the roasting time. Burnt garlic tastes bitter and we definitely don’t want that ruining our dinner.

Why You Will Love Oven Roasted Garlic Cabbage

It’s actually really good for you because it is packed with fiber and vitamin C. But honestly I love it because it tastes buttery and nutty once it hits that high heat. It’s such a great low carb alternative to traditional roasted potatoes and it fills you up without making you feel heavy or sluggish.

Common Questions About Oven Roasted Garlic Cabbage

Can you use red cabbage. Yes you totally can but keep in mind it might take a few extra minutes in the oven since red cabbage is a bit tougher than green. For leftovers just put them in a sealed container in the fridge for a few days. You can make this ahead of time but it’s definitely at its absolute best when it’s fresh and crispy right out of the oven.

Estimated Nutrition for Oven Roasted Garlic Cabbage

Here is what you’re looking at for a serving size. These are just estimates based on standard ingredient sizes so don’t stress too much about the exact numbers.

• Calories 120
• Fat 9g
• Carbohydrates 8g
• Protein 2g

Print