Best 5 Crisp Roasted Cabbage Recipes

Craving a delectable side dish that tantalizes your taste buds with its crispy texture and savory flavors? Look no further than crisp roasted cabbage! This versatile vegetable, often overlooked in the culinary world, transforms into a culinary delight when roasted to perfection. With its caramelized edges, tender-crisp interior, and smoky aroma, roasted cabbage becomes a symphony of flavors, adding a touch of elegance to any meal. Whether served as a standalone side dish or as an accompaniment to your favorite protein, crisp roasted cabbage is guaranteed to leave you and your dinner guests wanting more. So embark on this culinary journey and discover the secrets to creating the perfect crisp roasted cabbage that will elevate your meals to new heights of deliciousness.

Here are our top 5 tried and tested recipes!

CRISP ROASTED CABBAGE

Crisp Roasted Cabbage image

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cup duck skin and fat
Kosher salt
1 large head savoy cabbage, cut into 8 wedges
1 to 2 tablespoons balsamic vinegar

Steps:

Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat.
Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.

EASY ROASTED CABBAGE

Easy Roasted Cabbage image

Delicious and healthy roasted cabbage slices are sure to please.

Provided by hungryallweighs

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 50m

Yield 6

Number Of Ingredients 3

Ingredients

1 head cabbage, sliced into six 1-inch pieces
6 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet.
Bake in the preheated oven until tender, 40 to 55 minutes.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 11.4 g, Fat 13.7 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 61.5 mg, Sugar 6.3 g

ROASTED CABBAGE

Roasted Cabbage image

Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!

Provided by samnan2

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
½ head green cabbage, cut into 4 wedges
1 pinch garlic powder, or to taste
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 lemons, halved

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 8.9 g, Fat 6.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 65.4 mg, Sugar 4.8 g

ROASTED CABBAGE STEAKS WITH CRISPY CHICKPEAS AND HERBY CROUTONS

Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons image

It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. While you roast the steaks, add a second halved cabbage to the sheet pan to roast and use for slaws throughout the week.

Provided by Hetty McKinnon

Categories Cabbage Chickpea Cumin Olive Oil Coriander Bread Garlic Mustard Parsley Mayonnaise Lemon #cook90 Vegetarian Dairy Free Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 medium purple or green cabbages (4-5 lb. total; second cabbage optional)
2 tsp. (or more) kosher salt, divided
1 3/4 tsp. freshly ground black pepper, divided
2 (14.5-oz.) cans chickpeas, drained, rinsed
1 tsp. ground cumin
1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling
1 1/4 tsp. ground coriander, divided
1/2 loaf sourdough bread (about 1/2 lb.)
2 garlic cloves, finely grated, divided
2 tsp. Dijon mustard, divided
2 Tbsp. finely chopped parsley, plus whole leaves for serving
1/2 cup vegan or regular mayonnaise
2 Tbsp. (or more) fresh lemon juice

Steps:

Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10��12 minutes.
Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.

ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES

Roasted Cabbage With Parmesan, Walnuts and Anchovies image

Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.

Provided by Melissa Clark

Categories vegetables, main course, side dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

Ingredients

1 medium head green cabbage (about 2 1/2 pounds)
1/2 cup extra-virgin olive oil, plus more as needed
Salt, as needed
3/4 cup finely grated Parmesan, plus more for serving
6 anchovy fillets, minced
2 fat garlic cloves, finely grated, passed through a garlic press or minced
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper, plus more as needed
2/3 cup chopped walnuts or other nuts, such as almonds or hazelnuts
1/2 cup chopped fresh dill or cilantro

Steps:

Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.

Tips:

Choose a head of cabbage that is firm and heavy for its size, with tightly packed leaves.
Cut the cabbage into wedges or slices, depending on your preference.
Toss the cabbage with olive oil, salt, and pepper before roasting. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
Roast the cabbage at a high temperature (400 degrees Fahrenheit or higher) for about 30 minutes, or until the cabbage is tender and slightly charred.
Serve the roasted cabbage immediately, or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted cabbage is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber. Roasted cabbage is also a versatile dish that can be served with a variety of main courses. Whether you are looking for a simple side dish or a more complex dish, roasted cabbage is a great option.