Roasted cabbage with salt and vinegar is a simple side dish with surprisingly lots of flavor. In the oven, the cabbage gets dark edges and a soft center. Add the vinegar only after roasting, so the flavor stays fresh.
This recipe works well alongside potatoes, fish, chicken, or a vegetarian meal. It’s especially handy when you want to make something from the oven that takes little attention but really adds something to the table.
- Preparation time: about 45 minutes
- Oven time: 35 to 40 minutes
- Serves: 4 people as a side dish
- Type: oven-baked vegetable dish
Why roasted cabbage works so well
Cabbage gets sweeter when you roast it. The outer leaves darken and develop a lightly smoky flavor, while the inside stays juicy. By cutting the cabbage into sturdy wedges, it is less likely to fall apart.
Vinegar is important for balance. Without acidity, roasted cabbage can feel heavy. With a little sherry vinegar, the dish stays fresh and you can easily eat more of it.
Ingredients
- 1 white cabbage or pointed cabbage
- 2 to 3 tbsp extra virgin olive oil
- 1 to 2 tbsp sherry vinegar
- Sea salt to taste
- Black pepper to taste
- Optional: 1 tbsp butter or extra olive oil for finishing
- Optional: toasted breadcrumbs, nuts, or seeds for crunch
Method
- Preheat the oven to 220 degrees.
- Cut the cabbage into sturdy wedges. Leave some of the core attached so the pieces stay intact.
- Place the cabbage on a baking tray and rub with olive oil, salt, and pepper.
- Roast for 35 to 40 minutes. Carefully turn the pieces halfway through.
- Remove the cabbage from the oven as soon as the edges are dark and crispy.
- Drizzle immediately with sherry vinegar and, if desired, a little extra oil or butter.
- Finish with crunch if you want more texture.
What to watch out for
Use a hot oven and give the cabbage enough space on the baking tray. If the pieces are too close together, they will steam instead of roast. That gives you fewer browned edges.
Do not add the vinegar at the beginning. By using vinegar only after roasting, the flavor stays bright and the cabbage does not become limp.
Serving tips
Serve the cabbage on a large platter, for example from the serving bowls and platters collection. The dark edges should remain visible; that is what makes the dish so appealing.
For more oil, vinegar, and seasonings, you can browse the Nicolas Vahé collection. You’ll also find more inspiration among the Nicolas Vahé recipes.
Variations
- More heat: add chili flakes after roasting.
- More richness: finish with a knob of butter.
- More crunch: scatter roasted hazelnuts, seeds, or breadcrumbs over it.
- More freshness: add lemon zest or extra vinegar.
Frequently asked questions
Which cabbage should you use for roasted cabbage?
Both white cabbage and pointed cabbage work well. Pointed cabbage is a little softer and cooks faster, while white cabbage stays firmer.
Why isn’t my cabbage browning?
The oven is probably not hot enough, or the cabbage is too close together. Use a roomy baking tray and roast at a high temperature.
Can you make roasted cabbage ahead of time?
You can cut the cabbage in advance. Preferably roast it just before eating, because that is when the edges taste best.
Is roasted cabbage vegan?
Yes, as long as you use olive oil and leave out the butter.
