Perfect Roasted Cabbage (Quick & Easy!)

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Baking sheet of perfect roasted cabbage

Cabbage may just be our favorite vegetable to roast because it gets crispy, caramelized, slightly sweet, and pairs well with just about any seasoning! Once roasted, it’s perfect for adding to bowls, salads, and soups, or just enjoying as a side.

It also couldn’t be easier — just 3 ingredients, 1 pan, and 25 minutes required. Let us show you our tried-and-true method for perfect roasted cabbage every time!

Using a large knife to slice red cabbage

Why Roast Cabbage?

Have you ever looked in the fridge and asked yourself, “How am I going to use up this entire head of cabbage before it goes bad?” If so, then you need roasted cabbage (and sauerkraut) in your life.

Once roasted, it shrinks down, becomes sweet, and suddenly that doomed-for-the-compost cabbage has a new life!

Using a spoon to sprinkle curry powder on thinly sliced red cabbage

How to Make Roasted Cabbage

To make sure we were bringing you the best possible roasted cabbage recipe, we tested cutting the cabbage in various ways, plus different cooking temperatures, times, seasonings, and more.

In the end, our tried-and-true method won out: Thinly slice cabbage, lightly coat with oil, salt, and seasonings (optional), and then bake to crispy perfection!

Thinly sliced red cabbage sprinkled with curry powder

For seasonings, our favorite pairing is our DIY curry powder. Also delicious would be our Shawarma Spice Blend or Za’atar. But even when seasoned with just salt, you’ll be amazed how quickly the panful is devoured.

Baking sheet of roasted red cabbage seasoned with curry powder

We hope you LOVE this roasted cabbage! It’s:

Tender with crispy edges
Quick & easy
& SO delicious!

It’s perfect as a side with nearly any main or added to bowlssalads, soups, and more. It would go especially well in Savory Moong Dal Rice Crepes with 1-Pan Potato (Aloo) Sabzi. Or serve alongside Crispy Quinoa Sweet Potato Fritters or Curried Quinoa Chickpea Burgers. The possibilities are endless!

More Perfect Roasted Vegetables

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl filled with roasted cabbage

Perfect Roasted Cabbage (Quick & Easy!)

A quick and easy tutorial for making PERFECT roasted cabbage every time! Crispy, delicious, and versatile. Just 3 ingredients, 1 pan, and 25 minutes required.
Author Minimalist Baker
Wooden spoon scooping up roasted cabbage on a baking sheet
4.96 from 23 votes
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings 2 (Servings)
Course Side Dish
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 4 cups thinly sliced cabbage (red or green)
  • 1 ½ – 2 tsp avocado oil (or olive oil // use the greater end of range if adding spices)
  • 1 healthy pinch sea salt
  • 1 healthy pinch black pepper (optional)
  • 1 ½ Tbsp curry powder (optional)


  • Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper (use more baking sheets if making a larger batch).
  • Add thinly sliced cabbage to the prepared baking sheet, drizzle with oil, and toss to evenly coat. Arrange in a single layer, sprinkle with a healthy pinch each sea salt and black pepper (optional), and with curry powder (optional). If using curry powder, toss once more to evenly coat cabbage with spices.
  • Bake for 16-20 minutes or until golden brown and tender. The time it takes will depend on how thinly the cabbage is sliced. Toss at the halfway point to encourage even browning.
  • Taste test and add more salt if desired. Enjoy as a simple side dish or in bowls, salads, soups, and more.
  • Best when fresh. Leftovers will keep for 2-3 days in a sealed container in the refrigerator. Not freezer friendly.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 75 Carbohydrates: 10.3 g Protein: 2.3 g Fat: 3.6 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 68 mg Potassium: 303 mg Fiber: 4 g Sugar: 5.7 g Vitamin A: 174 IU Vitamin C: 65.2 mg Calcium: 71.3 mg Iron: 0.8 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It’s for easier clean up and to ensure there’s no sticking! Feel free to skip it. Just keep in mind it may cook slightly faster!

  1. Nicola says

    Utterly delicious!! I make this regularly and can now eat a shocking amount of cabbage. On salads soups burgers … just by the mouthful out of the pan 😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you’re enjoying it, Nicola. It really does condense down so much from roasting. Thank you for sharing! xo

  2. Monique says

    Just made it!! Used Garam masala and it was delicious!! The cabbage can ready stand up to strong spices. Trying it with harissa next. Keeper!!

  3. Nicola Montgomery says

    This was amazing! I used garam masala with a bit of a kick and about half a head of a REALLY big red cabbage. Seasoned with salt, pepper and used sunflower oil. 425F for about 21 minutes as it was probably 5 cups of cabbage. Put it on a wrap with spinach, bell pepper, sweet/spicy pickles, and a nice baked tofu that I got from Vegan Richa.

  4. Mary says

    This just came out of the oven and I’m gobbling it up! Delicious and so sweet…and I used very little oil with salt and pepper.

  5. Melissa Emery says

    So simple, but so delicious! I used a bag of “slaw mix” (contained cabbage and carrots) and had a salt/pepper/garlic blend that I used in addition to smoked paprika. 17 minutes later, lunch was ready! Great flavor, and so easy and fast!

  6. Rachael T says

    I honestly forget to comment when I truly like a recipe: this red cabbage is bomb! I never thought I liked red cabbage and trying this last year for St Patrick’s day along side corned beef (and now several times after) made me realize I love it! It seems obvious that roasting veggies will be delicious, but having the spices and the directions for how to do it makes it so easy. Thank you!!

    The only suggestion I have is for high altitude people (and/or if you’re using convection mode on your oven) to check your cabbage a little before it’s supposed to be done, there is a close call between perfect and slightly burned.

  7. Daniel says

    I love roasted greens and cabbage is no exception! I like to add whole cumin seeds and sesame seeds with a bit of pepper and garlic as seasoning. The seeds get toasted and add a whole extra dimension of flavour. I also like to add a tiny dusting of sorghum flour to the cabbage before roasting, it helps keep it from getting mushy and adds a nice nutty, malty flavour that goes so well with cabbage.

  8. Brita Benjamin says

    Very simple and delicious. Cooked slightly longer as mine didn’t crisp up enough, probably my oven.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Brita! If the pan is overcrowded, that can contribute to it not crisping up. Or if you have a convection setting on your oven, try that! Hope that helps!

  9. Rachael T says

    I made this using red cabbage to go along with some corned beef for St. Patty’s day. This was SO easy and delicious. I have a convection oven and used the convection setting for this recipe. Most of the cabbage got nice and crispy. To make the rest crispy we set the oven to broil the cabbage for a minute or 2 and that fixed it. Thanks for such a delicious recipe that makes me WANT to eat cabbage. We only had enough curry powder for one batch, so I used a different spice blend for another one and it was still great. (P.S. The cabbage I got was so big, I am looking at all your other red cabbage recipes to use it up. Thanks again.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the wonderful review, Rachael. So glad you enjoyed this recipe!

  10. Patricia says

    I was really looking forward to this recipe. And it wasn’t bad. It just didn’t crisp up like I saw in the picture. But I am not giving up. Definitely going to try it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love to hear it! Thanks so much for sharing, Patricia. Perhaps they just needed longer in the oven?

  11. Robin says

    Oh my gosh- so easy and so delicious! Made it as a side to your white bean pot pies for a holiday dinner. So pretty! Rave reviews from family. Haven’t tried with curry powder yet as my parents are not curry fans but will try soon! Used garlic granules with the salt and pepper. Great new healthy and easy veggie side to go into our regular rotation. Plus my teenager ate cabbage! Win!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, we love to hear this! So glad it was enjoyed by all, the garlic powder sounds delish. Thanks for your reviews, Robin!

  12. Anna-Lena says

    Hi there,
    this recipe looks really good and I’d love to try it. Do you recommend a specific oven setting? I usually use the fan-setting as it helps with crispiness, but I’m afraid the cabbage might dry out too much and burn (218C seems quite a lot).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna-Lena, we used a conventional oven. If using fan-assisted/convection, you might want to reduce the temperature to 204 C. Hope that helps!

  13. Jess Clayton says

    Hi, do you think this could work as well with a white cabbage? Or is it too different a beast to the green and red cabbage…? Love your site. Thank you, Jess

  14. Jennifer Bliss says

    This turned out so well! I used a half head of red cabbage and eye balled the amount of curry. I never would have thought to add curry powder but it took the cabbage to another level. YUM!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Jennifer! Thanks so much for the lovely review!

  15. Melissa says

    I have some frozen cabbage that I’m not sure what to do with. Do you think this would be a good option for that? I blanched it before freezing. Looks delicious!

  16. Jess says

    This is absurdly delicious. For my tastebuds, I lowered it to 2 tsp curry powder and it was still a very noticeable flavoring. I used toasted sesame oil and sprinkled on sesame seeds before serving. I served it with a honey garlic grilled salmon with rice and this made the entire meal! My three year old had a taste before dinner and despite me telling him it was red cabbage he walked away muttering, “Mmm, I really like the bacon mom…” If that doesn’t tell you everything you need to know, not sure what does! I

  17. Lindsey says

    When I saw this recipe in my inbox it jumped right out at me. I had half a green cabbage leftover from another night and it was about 10 seconds from being past it’s prime. This was exactly what I needed to light the fire (preheat the oven) and use the rest of it. And curry? Genius! So good. I would even say magical. Thanks for the inspiration!

  18. Keren says

    I just made this after seeing the recipe. I divided the tray between purple cabbage and Napa cabbage, the former giving a much better result since Napa cabbage is moister and didn’t quite crisp up the way the purple cabbage did. Still delicious, though :-D This dish spurred on an entire Indian-inspired dinner, which hubby and I ate with the cabbage. Will definitely make this again often, trying different spices when the mood arises. I love your website, it’s one of my core go-to’s for food inspo! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Sherry! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  19. June says

    This looks really good. Have you tried it with green cabbage? Just wondering if it would taste as good.

  20. Bridget says

    This recipe has blown my mind. I saw it posted on IG and happened to have a half red cabbage in my fridge that I needed to use up (this always seems to be a problem when I buy cabbage).

    This was fast, simple, and seriously delicious. The flavor of the cabbage is completely transformed and takes on the flavor of seasoning really well. I used salt, pepper, and chili powder to match the flavor profile of my meal. The crispy bits were so good. My kids also approved!

  21. Jordan Garcia says

    Genius!! Can’t wait to try. I’m sad to say I have tossed many half heads of red cabbage after not knowing what to do with it all, so again… Genius!!!!

    • Christine says

      Just love shredded baked red cabbage but didn’t think to try it with curry powder. I usually toss it with finely sliced onion and apple slices then sprinkle with a bit of fresh thyme and a splash of balsamic. Can’t wait to try it this way, always looking for different ideas and you never disappoint.

  22. Kim says

    Think you could do this with frozen cabbage? I have a bag I shredded and froze months ago and am wondering if I ought to defrost and maybe get the moisture out, then try?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I think it’s possible. OR you could very lightly spritz it with oil to help it caramelize. A little oil is ideal for best texture / flavor but not critical! Let us know if you try.

      • Alex says

        Hi Dana,
        Just made this for lunch today as a side, firstly I added only Zaatar and it was kind of bland-ish, but otherwise very tasty. Immediately after, I made another one, which I seasoned with homemade Berbere. OMG! Even my hubby who is not too fond of veggies, devoured it! Thanks for another quick recipe, the taste even reminds me of one classical croatian recipe that my Granny would make, she’d caramelize green cabbage with onion and sugar and the mix with small pieces of cooked pasta.

  23. Louize says

    it is like you read my mind – I just finished googling cabbage recipes and couldn’t believe nothing on your site came up!! I always pick your recipes over the others as they always work well for me, so without a minimalist baker idea, I just sautéed about 1/3 of the cabbage with no idea what to do with the rest… now I know :)

      • Louize says

        I made it and it was delicious!
        I did add a couple of apples and used ras-al-hanout instead of curry powder as that was what I had!
        It was super easy, super tasty and will be added to my regular list! Thank you :)