Oven Roasted Cabbage Recipe with Fennel Seeds

Crispy oven roasted cabbage with fennel seeds is an easy and flavorful side dish. Roasting brings out the cabbage's natural sweetness with delicious caramelized edges.

Oven roasted cabbage is one of the simplest ways to prepare this cruciferous vegetable, even if you don't spend a lot of time in the kitchen.

It has quickly become one of my favorite methods for turning a simple head of cabbage into a tasty side dish my whole family enjoys. Roasting really transforms cabbage, giving it crispy, golden edges while bringing out its natural sweetness.

The oven's high heat caramelizes the cabbage as it cooks, creating a slightly sweet, savory flavor with a gentle nuttiness. Much like other roasted vegetables, this method adds depth and richness with very little effort.

I especially enjoy adding fennel seeds to this recipe. Their mild licorice flavor pairs beautifully with the cabbage and adds just enough interest without overpowering it.

Today, I'm sharing an easy, hands-off way to cook cabbage where the oven does all the work. It's a simple side dish that fits easily into a weeknight dinner but feels special enough to serve anytime.

Jump to:

• Quick Overview
• Ingredient Notes
• Let’s Prep our Recipe
• Step-by-Step Instructions
• Tips
• FAQ
• More Easy Roasted Vegetable Recipes
• Recipe Origins
• Recipe

Quick Overview

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Equipment Needed: Rimmed baking sheet
• Serving Suggestions: Serve this oven roasted cabbage hot as a simple side dish. It pairs well with roasted chicken, baked fish, or sausage, and works just as nicely alongside grain bowls or pasta dishes.

Ingredient Notes

• Cabbage: A small to medium head of green cabbage is ideal for this recipe. I like to take it out of the fridge a little ahead of time so it roasts more evenly in the oven.
• Olive oil: Just a couple of tablespoons of extra virgin olive oil is enough to help the cabbage caramelize and develop those lovely golden edges.
• Fennel seeds: These add a subtle licorice flavor that works especially well with roasted cabbage. A light crush brings out their aroma, but it’s optional.
• Seasonings: Simple salt and pepper are all you need here. I'll sometimes add a pinch of chili flakes for a bit of gentle heat.
• Lemon juice: A small squeeze of fresh lemon at the end brightens everything up and balances the richness from roasting.

Let’s Prep our Recipe

Take the cabbage out of the fridge ahead of time and let it come to room temperature.

Ideally, this recipe calls for one small or half of a large head of cabbage, which should weigh approximately 2½ pounds (1.1kg).

Preheat the oven to 375°F (190°C) and place a large rimmed baking sheet in the oven to preheat as well.

Remove any wilted or discolored outer leaves. Trim off a thin slice from the root to create a flat base, then proceed with chopping the cabbage.

Using a sharp knife, slice the cabbage in half, through the stem end, from top to bottom. If desired, cut off the core, but it’s not necessary.

With the cut side down, cut into thin strips of ½-1 inch (1.3-2.5 cm). Then, lay the strips flat on the cutting board and slice again crosswise to get smaller 1-inch (2.5 cm) pieces.

Step-by-Step Instructions

Place all the chopped cabbage in a large bowl.

Add 2 tablespoons of extra virgin olive oil, 1½ teaspoons salt, ¼ teaspoon ground pepper, ¼ teaspoon chili flakes, and 1 tablespoon of fennel seeds.

Toss until all of the cabbage pieces are evenly coated and separated. 

Spread the cabbage in a single layer on the hot baking sheet. Roast for approximately 20-25 minutes, or until the edges are slightly golden and crispy, and the cabbage is tender.

To ensure even cooking, flip the cabbage halfway through the roasting time. The total cooking time depends on how thinly the cabbage is sliced.

Remove from the oven, taste, and adjust for seasoning.

Tips

• Start with a room-temperature cabbage head for even cooking.
• Preheat the oven and baking sheet before roasting for optimal results.
• Toss with enough olive oil to evenly coat all pieces before roasting in the oven.
• Flipping the cabbage halfway through helps ensure even cooking time during the roasting process.
• Try roasting it with bacon or sausage for an added depth of flavor.
• Drizzle balsamic glaze or lemon juice before serving for added flavor.
• Please note that the total cooking time depends on the variety of cabbage and how thinly the cabbage is sliced.

FAQ

More Easy Roasted Vegetable Recipes

If you enjoy simple oven roasted vegetables, you may also like these easy and flavorful side dishes.

Recipe Origins

Martha Stewart was an early pioneer of the cooking industry, and her influence on home cooks is still felt today.

I would religiously watch her weekly “Martha Stewart Living,” letting it inspire me to try new recipes. As a devoted subscriber to her magazines, I first read about roasting cabbage wedges in “Everyday Food" in April 2010. I was intrigued, as this was not a method of cooking cabbage that I grew up with.

I’m so thankful that Martha introduced me to this terrific vegetable preparation method, and today, I am sharing it with you.

It is an easy, delicious way to prepare cabbage. I hope my adapted version becomes your new favorite side dish. 

★★★★★ If you use this procedure to make this baked cabbage recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe