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Crispy Roasted Cabbage

Crispy Roasted Cabbage

Rebecca Coleman
Makes a great, healthy and comforting lunch dish or side for dinner.
Course Main Course, Side Dish
Cuisine Canadian
Servings 4


  • 1 medium head of cabbage I used green but you could really use whatever--purple, savoy...
  • 1/2 cup olive oil divided
  • 2 tbsp lemon juice
  • 1 tsp capers, chopped
  • 1 tsp dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp maple syrup
  • salt and pepper
  • 2 tbsp toasted, chopped almonds
  • 2 tbsp pomegranate seeds
  • 2 tbsp fresh chopped parsley
  • balsamic reduction, for garnish


  • Preheat oven to 450.
  • Remove any outer leaves of the cabbage and then cut it in half length-wise (through the core). Cut each half into quarters and each quarter into either halves or thirds, depending on how big your cabbage is. You want your slices to hold together, but ideally be about an inch or so thick.
  • Brush a sheet pan with olive oil. Lay the cabbage slices out on the sheet pan and brush them with olive oil, taking care to get in the creases. Season with salt and pepper. Flip and brush the other side, season.
  • Bake in preheated oven for about 10 minutes, flip and bake another 10 minutes.
  • While the cabbage is roasting, prepare the dressing.
  • Add 1/4 cup olive oil, the lemon juice, maple syrup, dijon, chopped capers and garlic together to a small bowl and whisk well together.
  • Remove the cabbage from the oven and place your oven on broil.
  • Brush the dressing onto the cabbage. Return to the oven for a few minutes, watching carefully so that it doesn't burn. You want there to be roasted crispy edges.
  • Remove the cabbage from the sheet pan to your serving platter. Drizzle with balsamic reduction and garnish with pomegranate seeds, fresh parsley and toasted almonds.
Keyword comfort food, gluten free, vegan