Perfect Roasted Cabbage (Quick & Easy!)

This is a great recipe! We serve it over rice and top with smoked almonds!

Just made it!! Used Garam masala and it was delicious!! The cabbage can ready stand up to strong spices. Trying it with harissa next. Keeper!!

This was amazing! I used garam masala with a bit of a kick and about half a head of a REALLY big red cabbage. Seasoned with salt, pepper and used sunflower oil. 425F for about 21 minutes as it was probably 5 cups of cabbage. Put it on a wrap with spinach, bell pepper, sweet/spicy pickles, and a nice baked tofu that I got from Vegan Richa.

This just came out of the oven and I’m gobbling it up! Delicious and so sweet…and I used very little oil with salt and pepper.

So simple, but so delicious! I used a bag of “slaw mix” (contained cabbage and carrots) and had a salt/pepper/garlic blend that I used in addition to smoked paprika. 17 minutes later, lunch was ready! Great flavor, and so easy and fast!

I honestly forget to comment when I truly like a recipe: this red cabbage is bomb! I never thought I liked red cabbage and trying this last year for St Patrick’s day along side corned beef (and now several times after) made me realize I love it! It seems obvious that roasting veggies will be delicious, but having the spices and the directions for how to do it makes it so easy. Thank you!!

The only suggestion I have is for high altitude people (and/or if you’re using convection mode on your oven) to check your cabbage a little before it’s supposed to be done, there is a close call between perfect and slightly burned.

I love roasted greens and cabbage is no exception! I like to add whole cumin seeds and sesame seeds with a bit of pepper and garlic as seasoning. The seeds get toasted and add a whole extra dimension of flavour. I also like to add a tiny dusting of sorghum flour to the cabbage before roasting, it helps keep it from getting mushy and adds a nice nutty, malty flavour that goes so well with cabbage.

Very simple and delicious. Cooked slightly longer as mine didn’t crisp up enough, probably my oven.

I made this using red cabbage to go along with some corned beef for St. Patty’s day. This was SO easy and delicious. I have a convection oven and used the convection setting for this recipe. Most of the cabbage got nice and crispy. To make the rest crispy we set the oven to broil the cabbage for a minute or 2 and that fixed it. Thanks for such a delicious recipe that makes me WANT to eat cabbage. We only had enough curry powder for one batch, so I used a different spice blend for another one and it was still great. (P.S. The cabbage I got was so big, I am looking at all your other red cabbage recipes to use it up. Thanks again.)

I was really looking forward to this recipe. And it wasn’t bad. It just didn’t crisp up like I saw in the picture. But I am not giving up. Definitely going to try it again.

Brilliant! So delicious and simple!

Oh my gosh- so easy and so delicious! Made it as a side to your white bean pot pies for a holiday dinner. So pretty! Rave reviews from family. Haven’t tried with curry powder yet as my parents are not curry fans but will try soon! Used garlic granules with the salt and pepper. Great new healthy and easy veggie side to go into our regular rotation. Plus my teenager ate cabbage! Win!

I always make a big batch and use it in wraps, Buddha bowls, and pizza topping.

So quick,easy and yummy! I never thought to roast cabbage. Will definitely be something I do regularly.

This turned out so well! I used a half head of red cabbage and eye balled the amount of curry. I never would have thought to add curry powder but it took the cabbage to another level. YUM!

This is absurdly delicious. For my tastebuds, I lowered it to 2 tsp curry powder and it was still a very noticeable flavoring. I used toasted sesame oil and sprinkled on sesame seeds before serving. I served it with a honey garlic grilled salmon with rice and this made the entire meal! My three year old had a taste before dinner and despite me telling him it was red cabbage he walked away muttering, “Mmm, I really like the bacon mom…” If that doesn’t tell you everything you need to know, not sure what does! I

When I saw this recipe in my inbox it jumped right out at me. I had half a green cabbage leftover from another night and it was about 10 seconds from being past it’s prime. This was exactly what I needed to light the fire (preheat the oven) and use the rest of it. And curry? Genius! So good. I would even say magical. Thanks for the inspiration!

I just made this after seeing the recipe. I divided the tray between purple cabbage and Napa cabbage, the former giving a much better result since Napa cabbage is moister and didn’t quite crisp up the way the purple cabbage did. Still delicious, though :-D This dish spurred on an entire Indian-inspired dinner, which hubby and I ate with the cabbage. Will definitely make this again often, trying different spices when the mood arises. I love your website, it’s one of my core go-to’s for food inspo! xo

This recipe has blown my mind. I saw it posted on IG and happened to have a half red cabbage in my fridge that I needed to use up (this always seems to be a problem when I buy cabbage).

This was fast, simple, and seriously delicious. The flavor of the cabbage is completely transformed and takes on the flavor of seasoning really well. I used salt, pepper, and chili powder to match the flavor profile of my meal. The crispy bits were so good. My kids also approved!