Roasted Cabbage

Cabbage is easily one of my favorite vegetables.  Being half Ukrainian, I grew up eating cabbage and noodles, a dish called “Haluski.” Then, of course, there was stuffed cabbage, or “Holupki.”  I often recreate these comfort foods without our food allergens like dairy, gluten and eggs.  Sometimes, though, I just have to get my cabbage fix a little bit quicker.

When it is time for a cabbage dish, I usually make Oven Roasted Cabbage.

If you can make a deal with your kids to eat two bites, I promise they will fall in love and eat this dish regularly.  Roasting it makes it taste “sweet, like candy,” according to my 5 year old.

So what if you don’t like cabbage?  What if your kids hate it?  This is your gateway recipe.  If you only have memories of boiled cabbage, this will change your mind.

All you need to make this dish happen is a cutting board, a good knife, a baking sheet and an oven.

Your reward for trying this recipe?  A heavy dose of cancer fighting phytonutrients, 85% of your daily Vitamin K needs, more vitamin C than an orange, fiber, and a variety of B vitamins and bone nutrients like B6, calcium, magnesium and phosphorus.  Plus, cabbage is cheap, so there’s that.



Oven Roasted Cabbage
1 head of Organic green cabbage

2-3 T olive oil, coconut oil, ghee, OR lard

2 tsp. Tamari
Preheat oven to 400F.

Line a large, rimmed baking sheet with parchment paper.

Slice cabbage into ribbons using a good knife and a cutting board.

Place cabbage on baking sheet and toss with your cooking fat of choice.

Bake in oven for 35-40 minutes, tossing around every 8 minutes.  Use your oven timer so you don’t forget to toss.  Ovens vary, so use your best judgement.

After removing the pan from the oven, toss with Tamari.

*Alternately, you may use a pinch of sea salt in place of the Tamari.

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