Crispy Oven-Roasted Cabbage: A Perfect Addition to Summer Cookouts

While burgers and hot dogs often steal the show in summer cookouts, sometimes it is the unexpected side dish that gets people talking – like this crispy oven-roasted cabbage! This dish is simple, savory, and a surprisingly great addition to your backyard (or front yard) summer feasts. The recipe is easy to prepare and delivers big on crunch and flavor with minimal effort. Enjoy your wonderfully caramelized and crispy oven-roasted cabbage with some grilled chicken, steak, or yes, even burgers!

Ingredients for crispy oven-roasted cabbage

For this recipe, you’ll need just a few pantry staples and a fresh head of cabbage. Here’s the full list of ingredients.

• 1 medium green cabbage. You can also use red cabbage for a pop of color and a slightly earthier taste.
• 3 tablespoons olive oil. Feel free to use a different type of oil that works for you.
• Salt and black pepper to taste. Go for freshly cracked black pepper if you can. Otherwise, regular ground black pepper does good magic, too.

That’s it! However, if you’d like to go the extra mile, here are some other ingredients you could add to your roasted cabbage for a much deeper flavor. Pick and choose as you see fit. You do not have to use all of these ingredients at once. I’d say do not overseason the cabbage.

• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• Red pepper flakes (if you’d like a bit of heat)
• Fresh lemon juice (brightens up the dish and adds a bit of tang)

Instructions for crispy oven-roasted cabbage

1. Preheat your oven to 450°F
High heat is key to getting those edges golden and crispy without overly softening the whole slice of cabbage.

2. Prep the cabbage
Peel off any damaged outer leaves and trim the stump just enough so the cabbage can sit flat. Then, cut the cabbage into quarters from the stump down. Remove the stump from each piece and slice the cabbage into about 1/2-inch thick slices. Place the sliced cabbage in a large bowl.

3. Season lightly
Drizzle olive oil over the cabbage, then sprinkle with salt and black pepper to taste. Add any other seasonings you’d like to include. Toss the cabbage using two wooden spoons until it is all evenly coated with seasoning. Then, pour the cabbage on a wide baking sheet and spread it out evenly. If it seems like a lot, don’t worry, it will cook down.

4. Roast the cabbage
Place the tray into the hot oven and roast the cabbage for 15–17 minutes, stirring it halfway through to ensure even cooking. You’ll notice some crispy, charred slices, and that’s what you should go for. Once your cabbage has caramelized enough, take it out of the oven, and it is ready to serve!

Serving Suggestions

This crispy oven-roasted cabbage makes a fabulous side for grilled meats alongside starchy dishes. Try pairing it with baked chicken, grilled bratwurst or Polska kielbasa, smoky pulled pork, classic burger patties, and much more!

It also works as a plant-based main dish when served over grains like quinoa or lentils with a dollop of yogurt or tahini sauce on top.

Storing Leftover Cabbage

• Storage: Let the cabbage cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Re-crisp in a 425°F oven for 5–8 minutes. Microwaving is okay, but you’ll lose some of the crispy texture.
• Creative reuse: Add leftover crispy oven-roasted cabbage to grain bowls, tacos, breakfast scrambles, or stir into soups and stews for extra flavor and fiber.

Conclusion

Cabbage may not always be the star dish, but this crispy oven-roasted cabbage is the summer hit you’ve been looking for. It’s easy, affordable, delicious, and endlessly customizable. Plus, it’s naturally vegan, gluten-free, and packed with nutrients, so everyone at your cookout can enjoy it! This dish is suitable for a backyard bash as well as a quiet dinner on the porch. I hope you give this roasted cabbage a spot on the menu before summer is over. You might be surprised how quickly it disappears.