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.

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.  

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

It has quickly become one of my favorite methods to transform a medium head of cabbage into a tasty side dish my whole family enjoys!

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.

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

Several other cooking methods also bring out cabbage’s wonderful flavors. One way is to use a cast iron pan to make sauteed cabbage with caramelized onions.

I also love adding fennel seeds, as they provide 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.

Jump to:

• Why you’ll love this recipe
• Let’s prep our recipe
• Step-by-step instructions
• Tips
• What to serve with oven-roasted cabbage
• FAQ
• Recipe origins
• Vegetable Side Dish Recipes
• Recipe

Why you’ll 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.
• Finally, it is completely customizable, allowing you to change up the spices and herbs of your choice to create a truly unique dish every time. 

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

Let’s prep our recipe

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

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

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. 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. 

FAQ

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!

Vegetable Side Dish Recipes

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