Print
roasted cabbage

Roasted cabbage recipe

Vegan. Paleo, Gluten free 

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Oz Telem

Ingredients

For the cabbage:

  • 1 medium (1 kg / 2.2 lb) cabbage (or 2 small cabbages)
  • 3-4 tablespoons olive oil
  • fine sea salt to taste

For the cherry tomato salsa (optional):

  • large handful (about 20) cherry tomatoes (the more colors, the merrier) finely diced
  • 1-2 spring onions/scallions or 10 chive sprigs finely chopped to small rings
  • 1 teaspoon vinegar / fresh lemon juice or more to taste
  • 2-3 tablespoons olive oil
  • fine sea salt to taste

Instructions

For the cabbage:

  1. Heat your oven to 190 C 380 F and line a baking sheet with parchment paper. 

  2. Trim the end of the stem of the cabbage, so you could stand it upright on a cutting board. 

  3. Using a long chef or serrated knife, cut the cabbage into 1.5-2.5 cm / 0.5-1 inch slices.

  4. Drizzle half the oil on a baking tray and season it lightly with salt. Place the sliced cabbage in the pan (with even spaces, if you have too much cabbage move some to another sheet), making sure the bottom later is lightly coated in oil. 

  5. Brush or drizzle the remaining oil on top and season lightly with salt.

  6. Move to the oven and roast 25-40 minutes, until the outer leaves are brown and crisp and the center is tender. Note that roasting times might vary depending of the thickness of the cabbage and other variables. Rotate the pans halfway during baking if you have used two sheets. 

  7. Serve warm or at room temperature, alongside tahini, Greek yogurt or a salsa of you liking. 

  8. Keeps refrigerated for 3-4 days.  

For the tomato salsa:

  1. Place the diced tomatoes and chopped chives / spring onions in a bowl. Season with olive oil, salt, pepper and vinegar to taste and serve at once, alongside the cabbage.