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.
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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.
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).
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.
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.
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. Please note that 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.
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.
Lemon Garlic Shrimp Recipe
Create an easy and quick dinner by combining oven-roasted cabbage with sauteed shrimp.
FAQ
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.
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.
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.
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.
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
Oven Roasted Cabbage Recipe with Fennel Seeds
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.
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.
val
This is now my favorite side dish! Love the addition of fennel! Thanks Maria!
Maria
My pleasure Val! Thanks for sharing!