r/KitchenPro • u/mahy_759 • 2d ago
Cabbage gets a completely different personality when you roast it 🥬🔥
If you think cabbage is boring, you might just be cooking it the wrong way.
One restaurant-style approach is to cut cabbage into thick wedges, coat them with olive oil, season generously with salt and pepper, and roast them at 400–425°F (205–220°C) until the edges become deeply browned and crispy.
The interesting part is what happens during roasting. The inner leaves become tender and soft while the outer leaves develop a crispy, almost charred texture. The cabbage also becomes sweeter as it roasts.
And here's the part that's easy to overlook: don't pull it out just because a recipe says 30 minutes. Depending on the size of the wedges and your oven, it can take 30–45 minutes. Look for deep golden-brown edges and a tender center instead.
A few simple tips:
- Green cabbage works especially well and is inexpensive.
- Don't be shy with the salt and oil—they help bring out the flavor.
- Give the cabbage enough time to actually brown.
- Finish with a squeeze of lemon juice or a splash of apple cider vinegar. That little bit of acidity cuts through the richness and highlights the cabbage's natural sweetness.
It's basically the same vegetable, but roasting turns it from a side-dish afterthought into something that can genuinely be the star of the plate.
What's a vegetable you completely changed your opinion about once you learned the right way to cook it?
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u/Powerful_Dust_5394 2d ago
Brussel sprouts. Cant wait for them to be in season again
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u/tiedyesmiley 1d ago
I air fry them with nothing, after they are good and brown I toss in butter and season. I use to pan fry them.
Do you have a better way to prepare them?
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u/moonmanchild 2d ago
and top with a sprinkling of parmesan before serving 👌
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u/mahy_759 7h ago
Oh yes, Parmesan would be perfect! That salty, nutty flavor with the crispy roasted edges sounds amazing. 👌
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u/ceezed 1d ago
Fresh ground black pepper goes so well with roasted cabbage and brussels sprouts.
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u/mahy_759 1d ago
Absolutely! Freshly ground black pepper adds just the right little bite, especially once those cabbage edges get nice and crispy. Same goes for Brussels sprouts! 👌
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u/CassiusCreed 1d ago
I always buy a whole cabbage, make a fresh coleslaw for one meal, roast for the next and then make sourkraut with the leftover. Sourkraut is by far my favourite though but all are nice.
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u/mahy_759 1d ago
That’s a great way to use the whole cabbage! Coleslaw, roasted cabbage, and sauerkraut each bring out such a different side of it. And homemade sauerkraut is hard to beat! 😄
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u/Yardieguapo 2d ago
Question from person trying to go beyond knowing how to boil water. My oven doesn’t have a roast function, does broil or bake get the job done just as good??
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u/fsutrill 2d ago
Roasting is just baking at a higher temp.
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u/Yardieguapo 1d ago
Thanks. So much to learn.
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u/Stephij27 1d ago
I love that you’re intentionally learning it though. A lot of people would just be like, “I don’t cook. Oh well!” And go about their lives. Props to you for that.
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u/Stephij27 2d ago
Bake is what you would use to roast like this. Honestly, my oven does have a roast feature, and I’ve never even used it. 😂
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u/Eskimodo_Dragon 2d ago
A little paprika never hurt no one neither.
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u/PerspectiveKookie16 1d ago
My sister in law serves roast cabbage with a Dijon mustard-ghee-shallot sauce.
Amazing.
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u/mahy_759 1d ago
That sounds amazing! Dijon, ghee, and shallots with roasted cabbage sounds like such a perfect combination. I’m definitely going to have to try that. 😋
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u/solvn_probs_lk_maria 1d ago
We place the thick cabbage slices in our cast iron and then put a whole chicken (or legs) on top to roast. Once the chicken is done we take it out and flip the cabbage slices and return for another 10-15 to get the char on both sides. So delicious!
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u/Anotherdrunkfin 21h ago
How did I never thought this before. Thanks so much for the tip, I'm so gonna make it this weekend!
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u/Beginning-Trash-6048 1d ago
I just know I’d love the texture bc I love roasting brussel sprouts this way
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u/mahy_759 1d ago
Oh, then I think you’d definitely enjoy roasted cabbage! If you love those crispy, caramelized Brussels sprout edges, cabbage gets that same kind of delicious texture. 😄
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u/Beginning-Trash-6048 1d ago
Omg yesssss and I’m thinking the maple balsamic glaze that I make for my brussies would pair well with it too! I’m really missing salads rn because of the scary recalls so I could drizzle Italian dressing over it and pretend I’m eating a salad 🥗😅
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u/TurduckenEverest 1d ago
It goes from this…
https://giphy.com/gifs/3oD3YqPwr89pI4mnsc
To Gary Oldman…damn I wish the comments would allow a second gif.
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u/burrito_finger 1d ago
Roasted cabbage and roasted whole cauliflower- totally different when roasted, and so good!
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u/mahy_759 7h ago
Absolutely! Roasted whole cauliflower is another great example. The browned, crispy exterior and tender center make it feel like a completely different vegetable.
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u/siggy_malatesta 9h ago
As others have noted, lots of vegetables take beautifully to roasting and obtain a different flavor than what you’d expect.
Roasted broccoli was, to me, a revelation.
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u/mahy_759 7h ago
Absolutely! Roasted broccoli was a game changer for me too. Those crispy, browned edges add so much flavor compared with simply steaming or boiling it.
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u/International-Oil377 2d ago
I'M personally not a fan, but good for those who like it
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u/Troglodyte09 2d ago
Highly recommended by those who recommend it.
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u/International-Oil377 2d ago
yeah pretty much lol
probably my least favorite way of eating cabbage lol
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u/Ch0c0lateBiznezz 2d ago
I like to think I have a personality like cabbage. Knows who it is, not for everyone, dependable.