Garlic Roasted Cabbage

GARLIC ROASTED CABBAGE – this recipe is so easy that it really shouldn’t even be called a recipe. Baking it rather than boiling or steaming it really makes such a difference. 

Cabbage never really was a vegetable that I was crazy about as a kid. It was actually one of my least favorite (right there with Brussel sprouts). My dad used to encourage me to hold my nose while I ate it to get it down… much to my mother’s dismay.

Over the years, I’ve actually really began to love, and even crave, both cabbage and Brussel sprouts. It’s crazy how your taste buds change like that, huh? To this day, I really don’t enjoy my cabbage boiled or steamed though, as it’s typically served. I mean, it’s good… but I really actually prefer to bake mine.

Part of it is a texture thing – the other part of it is that I think the cabbage gets a deeper flavor this way. Oh, it’s divine. And really super duper easy too.

I simply slice my cabbage head into 1/2″ slices – drizzle a little olive oil over top – season with salt, pepper, & garlic – and bake. The ends get all crispy and the cabbage is perfectly tender.

Adding the garlic at the end keeps the garlic from becoming bitter & bringing out all of that wonderful garlic flavor just right. I like to use a microplane to grate my garlic. It works beautifully! If you don’t have one though – by all means, just mince it with your knife & sprinkle it on.

Garlic Roasted Cabbage



  • Preheat your oven to 400 degrees. Remove the outer leaves from the cabbage head & slice into 1/2 inch rounds. Lay on a baking sheet & drizzle with olive oil. Season with salt & pepper.
  • Bake for 20-25 minutes, until tender & starting to brown. Remove from the oven. Using a microplane, mince 1 head of garlic over each cabbage round. Or, alternatively, mince it with a knife & sprinkle it evenly over the cabbage rounds. Bake for another 3-5 minutes.

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