Forget boiling—baked cabbage gives this bland veggie a crispy, flavorful twist.

Growing up, I only enjoyed cabbage one day a year, and that was Saint Patty’s Day. Mom boiled it, slathered it in butter, and I ate it by the pound. I still love cabbage, but I prefer to find healthier methods for cooking it. Enter baked cabbage.
Cabbage has a rich history in America. The settlers introduced this leafy green to us. With its resilience and ease of cultivation, cabbage quickly became a staple for them.
Since its humble beginnings, cabbage remains an American favorite, cherished for its nutritional content and versatility. Whether enjoyed as baked or boiled or transformed into elaborate dishes like stuffed cabbage rolls, this resilient veggie has found its way into numerous recipes.
If you have put cabbage in a box, considering it only for that special holiday in March or your summer coleslaw, you must try this baked cabbage. It bakes up beautifully and makes a perfect side dish for any meal.
Is Baked Cabbage Healthy?
Cabbage is in the same family as broccoli, cauliflower, and kale, which is why it has an abundance of vitamins and minerals. It’s rich in vitamin C, which is important for immunity, skin health, and collagen production. It also provides vitamin K, an essential nutrient for blood clotting and bone strength.
Moreover, cabbage is a source of fiber that aids digestion and promotes gut health. Plus, cabbage is loaded with antioxidants such as polyphenols and sulfur compounds that fight stress and inflammation.
Is green cabbage different than red cabbage?
Red cabbage, known for its purple leaves, offers a crispy texture, making it an excellent addition to salads and coleslaws. While its striking color can enhance any dish, there is a note: this cabbage may release its red hue when cooked, potentially tinting the meal with a purple undertone.
In contrast, green cabbage has tender leaves compared to its red counterpart. Whether you’re baking it, sautéing it with bacon, braising it with apples and onions, or simply steaming it with butter and salt, green cabbage adjusts to cooking most methods. Its ability to complement flavors without dominating them makes it an excellent accompaniment to an array of main courses.
INGREDIENTS
- 1 medium head green cabbage, cut into 8 wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt

INSTRUCTIONS
Preheat
Prepare oven and baking sheet.
Season
Drizzle cabbage with oil and apply spices.
Roast
Bake until edges are crispy and cabbage is tender.
Devour!
FAQs & Tips
Storing baked cabbage is easy. Place the cooled cabbage in zip-lock food storage bags or an airtight container. It stores well in the refrigerator for up to five days. You can also freeze the cabbage in the same containers for up to three months. Hint: This is a great way to have cabbage ready to throw into soups or other dishes.
I love baking cabbage because you get this wonderful crispy outside and tender leaves inside. Sometimes, I want to get it even a little crispier. To do this, I add a little extra olive oil when drizzling it on the leaves and then leave it in the oven for about 3 to 5 more minutes. Adding extra spice, such as garlic powder and paprika, helps to make a crispier outside as well. As a bonus, it adds more flavor, too.
Yes, wedges are best. Cutting cabbage into wedges before baking serves several purposes. First, it ensures that the cabbage cooks evenly, letting the heat reach all parts of the vegetable effectively. This helps achieve a texture where the outer layers turn crispy while the inner portions stay soft. Second, cutting the cabbage into wedges helps it hold its shape better during cooking, preventing it from breaking and turning mushy. Lastly, slicing it into wedges increases the surface area for better seasoning.

Serving Suggestions
Baked cabbage wedges have a delicate flavor that pairs well with almost any main dish, especially meats and fish. Enjoy cabbage with beef brisket, air-fried chicken, or baked cod. Baked cabbage also makes a great lunch or snack all on its own. Grab your favorite salad dressing and drizzle it over a couple of wedges for a light and healthy lunch. As mentioned, once baked, these cabbage wedges work perfectly in all kinds of soups, such as vegetable soup, minestrone, and, of course, cabbage soup.


Baked Cabbage
Ingredients
- 1 medium head green cabbage cut into 8 wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
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Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
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Arrange the cabbage wedges on the baking sheet and drizzle with olive oil.
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In a small bowl, mix together garlic powder, paprika, salt, and pepper. Sprinkle the spice mixture evenly over the cabbage wedges.
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Roast in the preheated oven for 25 minutes, or until the edges are crispy and the cabbage is tender.
Nutrition
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