A surprising way to enjoy cabbage is roasted. Roasting the cabbage softens it, and allows it to brown a little bit at the edges. It has a pleasant and mild flavor that’s nicely complimented with a little butter and lemon. Omnivores should check out our Bacon Roasted Cabbage, this version can easily be veganized by leaving out the butter without compromising the flavor. Start by slicing the cabbage in half, and then each half into 4 wedges. If the cabbage is very large, I often cut the wedges in half again if they are very thick. I find that the thinner wedges soften nicely.
The cabbage is just drizzled with olive oil and topped with a pat of butter halfway through cooking. Squeeze the lemon over as it comes out of the oven. You could top this with crumbled cheese and toasted nuts, like walnuts and goat cheese for a warm salad. Add a sprinkle of fresh rosemary or thyme if you have it. Serve on a large platter with extra lemon wedges.
Roasted Cabbage with Lemon
1 head of cabbage, cut into 8 wedges (or thinner if desired)
2 tablespoons olive oil
1 teaspoon sea salt
1 tablespoon or more butter (optional)
Preheat oven to 425F. Arrange cabbage on a baking sheet and drizzle with one tablespoon of olive oil and 1/2 teaspoon sea salt. Bake for 20 minutes, then gently flip over. Drizzle with remaining olive oil and sea salt, then top with a small pat of butter and return to the oven for 15 – 20 minutes or until cabbage is softened and edges are browned. Remove from oven and squeeze juice from half a lemon over the cabbage. Slice other lemon half into wedges for serving.
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