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    Home » Side-Dish and Vegetables » Oven Roasted Cabbage Recipe with Fennel Seeds

    Oven Roasted Cabbage Recipe with Fennel Seeds

    January 27, 2023 , Updated March 8, 2023 Maria 2 Comments

    Jump to Recipe Jump to Video
    Oven roasted cabbage on a sheet pan.

    Try this delicious recipe for crispy oven-roasted cabbage with fennel seeds for a flavorful and easy side dish. The aniseed flavor of the fennel seeds complements the natural sweetness of the cabbage while roasting it creates a lovely caramelization that adds a layer of flavor.

    Are you in search of more delicious recipes with cabbage? Try sautéed cabbage in a cast iron skillet for an easy and flavorful side dish. And if salads are more your style, this pineapple coleslaw recipe might be just what you’re looking for.  

    Oven roasted cabbage on a sheet pan.
    Jump to:
    • Introduction 
    • Why roast (or bake) cabbage?
    • More reasons to love this recipe
    • How to purchase the best cabbage
    • Let’s prep our recipe
    • Step-by-step instructions
    • Tips
    • What to serve with oven-roasted cabbage
    • FAQ
    • Recipe origins
    • Recipe

    Introduction 

    Are you ready to transform a medium head of cabbage into a tasty side dish?

    There are several cooking methods to bring out the wonderful flavors of cabbage. One method uses a cast iron pan to make sauteed cabbage with caramelized onions.

    Oven roasting is another easy method that brings out the flavors in vegetables!

    Whether it’s sheet pan roasted vegetables, oven-roasted potatoes, roasted brussels sprouts, or roasting beets, it’s an absolute game changer for the flavor of any vegetable.

    The same is true for cabbage!

    Why roast (or bake) cabbage?

    Baking cabbage is one of the simplest methods for preparing this cruciferous vegetable, even for those with limited cooking experience.

    The oven’s high heat brings out the cabbage’s natural sweetness by caramelizing its sugars, resulting in a sweet and tasty dish. In the process, it also creates a wonderful nutty flavor. Adding fennel seeds provides a lovely licorice flavor that complements the cabbage perfectly.

    Today, I’m sharing an easy option to cook cabbage: a hands-off method where the oven does all the work.

    Oven roasted cabbage on a sheet pan.

    More reasons to love this recipe

    • It’s a versatile side dish that can pair with various main dishes, like baked chicken thighs, making it a great meal-planning option.
    • It’s also an economical vegetable side dish, especially if you buy the cabbage bulk from a farmer’s market or grocery store.
    • You can serve it as-is or use it to top salads and tacos for a flavorful ingredient that adds crunch and texture.
    • This great meal prep recipe can be made and stored in the fridge for a quick and easy side dish throughout the week.
    • And finally, it is completely customizable — allowing you to change up spices and herbs of your choice to create a truly unique dish every time. 

    As a dietitian, I would like to share that cabbage is low in calories and rich in vitamins and minerals. It is an excellent source of vitamins C and K.  It is also a good source of fiber to help promote digestive health. [source]

    Such a great way to get more veggies into your diet without sacrificing taste or texture.

    How to purchase the best cabbage

    When selecting the cabbage for your oven-roasted side dish, look for heads that are firm, heavy in size, and free of blemishes with no limp leaves.

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

    Ingredients needed to make baked cabbage.

    Let’s prep our recipe

    Take the cabbage out of your fridge in advance and let it come to room temperature. This will ensure that you get an optimal result when cooking.

    Preheat your oven to 375°F (190°C). We also need to preheat a large-rimmed baking sheet.

    Remove any wilted or discolored outer leaves. Next, cut off a thin slice from the root. This provides a flat surface for the cabbage to sit on the chopping board.

    A photo collage of cabbage being chopped.

    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. Then, lay the strips flat on the cutting board and slice again crosswise to get smaller 1-inch 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.

    Chopped cabbage being tossed in a large bowl.

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

    Chopped cabbage on a baking sheet.

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

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

    Crispy and caramelized cabbage on a sheet pan.

    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.
    Oven roasted cabbage on a sheet pan.

    What to serve with oven-roasted cabbage

    This perfect side dish pairs well with grilled chicken, baked cod fish, or maple-glazed salmon, adding so much flavor. It is also great combined with a simple salad of mixed greens or arugula. It is also great in sandwiches, soups and stews. 

    A pan of sauteed lemon garlic shrimp.

    Lemon Garlic Shrimp Recipe

    Create an easy and quick dinner by combining oven-roasted cabbage with sauteed shrimp.

    GET THE RECIPE

    FAQ

    Seasonings for cabbage

    You can customize this simple recipe with any spices you like. Popular options include cumin, garlic powder, smoked paprika, oregano, thyme, and rosemary. For added flavor, you can use spices like curry powder or turmeric. You can also top roasted cabbage with a sprinkle of herbs like Italian parsley or dill for color and flavor. Adding a drizzle of lemon juice can give the dish a zestful flavor.

    What type of cabbage should I use?

    This recipe can use savoy, napa, red, or fresh green cabbage. All varieties will become tender and slightly caramelized when roasted in the oven. Red cabbage may cook faster than green due to its thinner texture. Be sure to buy a fresh head of cabbage for the best flavor and texture.

    Can I roast cabbage in advance?

    Yes, you can roast cabbage ahead of time. Allow the roasted cabbage to cool completely before transferring it to an airtight container and storing it in the fridge.

    How to store leftovers?

    Any leftover roasted cabbage can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or heat a skillet over medium heat and add the roasted cabbage. Heat until warm, stirring occasionally.

    Recipe origins

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

    Religiously, I would 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 (recipe coming soon, stay tuned).

    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. 

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ 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

    Crispy looking cabbage on a sheet pan.

    Oven Roasted Cabbage Recipe with Fennel Seeds

    Try this delicious recipe for crispy oven-roasted cabbage with fennel seeds for a flavorful and easy side dish. The aniseed flavor of the fennel seeds complements the natural sweetness of the cabbage, while roasting it creates a lovely caramelization that adds a layer of flavor.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 163kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2-2½ pounds cabbage room temperature, small to medium, choppe
    • 2 tablespoons olive oil extra virgin
    • 1½ teaspoon Kosher salt or to taste
    • ¼ teaspoon black pepper freshly ground, to taste
    • ¼ teaspoon chili flakes optional
    • 1 tablespoon fennel seeds
    • lemon juice freshly squeezed

    Instructions

    • Preheat your oven to 375°F (190°C).
    • Preheat a large baking sheet with rimmed edges.
    • Remove any wilted or discolored outer leaves. Next, cut off a thin slice from the root. This provides a flat surface for the cabbage to sit on the cutting board.
    • 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. Then, lay the strips flat on the cutting board and slice again crosswise to get smaller 1-inch pieces.
    • Place all the chopped cabbage in a large bowl.
    • Add the olive oil, salt, pepper, chili flakes, and 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 you see crispy edges that are slightly golden and the cabbage is tender.
    • To ensure even cooking, flip the cabbage halfway through the roasting time.
    • Remove from the oven, taste, and adjust for seasoning.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • 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.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 4serving | Calories: 163kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 335mg | Potassium: 434mg | Fiber: 6g | Sugar: 8g | Vitamin A: 260IU | Vitamin C: 86mg | Calcium: 100mg | Iron: 1mg
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    Filed Under: Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. val

      February 02, 2023 at 4:41 pm

      5 stars
      This is now my favorite side dish! Love the addition of fennel! Thanks Maria!

      Reply
      • Maria

        February 03, 2023 at 12:22 am

        My pleasure Val! Thanks for sharing!

        Reply

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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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