Savory baked cabbage might just become your new favorite comfort food! Whether you’re craving crispy weeknight dinners or cozy seasonal dishes, these recipes transform humble cabbage into deliciously golden, flavorful creations. Get ready to discover 20 easy, mouthwatering ways to bake it to perfection—let’s dive in and find your next go-to meal!
Garlic Butter Roasted Cabbage Steaks
Perhaps it’s the quiet hum of the oven on a winter evening that makes this dish feel so grounding, a simple vegetable transformed into something deeply savory and comforting with just a few thoughtful touches.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the cabbage steaks:
- 1 large head of green cabbage
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the garlic butter:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- Remove any loose outer leaves from the head of cabbage and slice it vertically into 1-inch thick steaks, keeping the core intact to help each piece hold together.
- Place the cabbage steaks in a single layer on the prepared baking sheet.
- Brush both sides of each cabbage steak evenly with the 2 tablespoons of olive oil.
- Sprinkle the 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper evenly over both sides of the steaks.
- Roast the cabbage on the middle rack for 20 minutes, until the edges are deeply caramelized and the centers are tender when pierced with a fork.
- While the cabbage roasts, melt the 4 tablespoons of unsalted butter in a small saucepan over low heat.
- Add the 4 cloves of minced garlic to the melted butter and cook for 1-2 minutes, just until fragrant, being careful not to let the garlic brown.
- Remove the saucepan from the heat and stir in the 1 tablespoon of fresh lemon juice and the 2 tablespoons of chopped fresh parsley.
- Carefully remove the baking sheet from the oven and drizzle or brush the warm garlic butter mixture generously over the roasted cabbage steaks.
- Return the baking sheet to the oven and roast for an additional 3-5 minutes to allow the flavors to meld.
Buttery and rich with a subtle sweetness from the roasted cabbage, these steaks offer a wonderful contrast of crispy, almost charred edges and a tender, yielding center. Serve them alongside a simple roast chicken or over a bed of creamy polenta for a complete meal, letting the garlic butter sauce pool deliciously on the plate.
Cheesy Baked Cabbage Casserole
Under the quiet hum of the oven on a winter evening, this casserole transforms humble cabbage into a creamy, comforting centerpiece, its layers melding into something deeply satisfying and warm.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the cabbage base:
– 1 medium head green cabbage (about 2 lbs), cored and thinly sliced
– 2 tbsp unsalted butter
– 1 tsp kosher salt
For the creamy sauce:
– 2 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed slightly
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp freshly ground black pepper
– 1/4 tsp ground nutmeg
For assembly and topping:
– 8 oz sharp cheddar cheese, shredded (about 2 cups)
– 1/2 cup panko breadcrumbs
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large Dutch oven or pot, melt 2 tablespoons of butter over medium heat.
3. Add all the thinly sliced cabbage and 1 teaspoon of kosher salt, stirring to coat.
4. Cook the cabbage for 10-12 minutes, stirring occasionally, until it has wilted and reduced in volume by about half. Tip: Don’t rush this step—allowing the cabbage to soften fully prevents a watery casserole.
5. Transfer the cooked cabbage to the prepared baking dish, spreading it into an even layer, and set aside.
6. In the same pot, melt the remaining 2 tablespoons of butter over medium heat.
7. Whisk in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to form a pale golden roux.
8. Gradually pour in the 2 cups of warmed whole milk, whisking continuously to prevent lumps.
9. Bring the sauce to a gentle simmer and cook for 3-4 minutes, whisking often, until it thickens enough to coat the back of a spoon.
10. Remove the pot from the heat and stir in the garlic powder, onion powder, black pepper, nutmeg, and 1 cup of the shredded cheddar cheese until the cheese is fully melted and the sauce is smooth.
11. Pour the creamy cheese sauce evenly over the cabbage in the baking dish.
12. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
13. In a small bowl, toss the 1/2 cup of panko breadcrumbs with 1 tablespoon of olive oil until the crumbs are lightly coated.
14. Sprinkle the oiled panko evenly over the cheese layer. Tip: For extra crunch, you can toast the panko in a dry skillet for 2 minutes before mixing with the oil.
15. Bake the casserole, uncovered, on the middle rack for 30-35 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Tip: Let it rest for 10 minutes after baking—this allows the layers to set for cleaner slices.
Once baked, the casserole emerges with a crisp, golden crust giving way to a tender, almost silky cabbage interior bathed in a rich, subtly spiced cheese sauce. The nutmeg adds a whisper of warmth that complements the sharp cheddar beautifully. For a delightful contrast, serve it alongside a bright, acidic salad or top individual portions with a drizzle of hot honey.
Herb-Roasted Cabbage Wedges with Lemon
Maybe it’s the quiet of a winter evening, the way the light fades early and the kitchen feels like a sanctuary, that makes me reach for something simple yet deeply comforting. A whole cabbage, humble and sturdy, transforms under heat and herbs into caramelized wedges that feel both nourishing and celebratory, brightened with a squeeze of lemon to cut through the richness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the Cabbage Wedges
– 1 medium green cabbage (about 2 lbs)
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Herb Mixture
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– 2 cloves garlic, minced
For Finishing
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 425°F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Remove any loose outer leaves from the cabbage, then cut it in half through the core.
3. Place each half cut-side down and slice into 1-inch thick wedges, keeping the core intact so the wedges hold together.
4. Arrange the cabbage wedges in a single layer on the prepared baking sheet.
5. In a small bowl, combine the olive oil, kosher salt, black pepper, thyme, rosemary, and minced garlic.
6. Brush or spoon the herb-oil mixture evenly over both sides of each cabbage wedge, ensuring they are well coated.
7. Roast the cabbage wedges in the preheated oven for 15 minutes.
8. After 15 minutes, carefully flip each wedge using tongs to ensure even browning.
9. Continue roasting for another 12-15 minutes, or until the edges are deeply caramelized and crispy, and the core is tender when pierced with a fork.
10. Remove the baking sheet from the oven and transfer the wedges to a serving platter.
11. Squeeze the juice from two lemon wedges evenly over the hot cabbage wedges.
12. Serve immediately with the remaining lemon wedges on the side for extra brightness.
Perfectly roasted, the edges become crisp and almost sweet, while the inner layers remain tender and succulent, infused with the earthy fragrance of thyme and rosemary. The sharp, fresh lemon juice not only adds a vital zing but also makes the dish feel wonderfully light, perfect alongside a simple roast chicken or as a hearty, vegetable-centric main.
Bacon-Wrapped Baked Cabbage Rolls
Lately, as the evening light fades early and the air turns crisp, I find myself drawn to the kitchen, seeking the kind of meal that feels like a warm, savory embrace. This recipe for bacon-wrapped cabbage rolls is just that—a humble, comforting dish where simple ingredients transform into something deeply satisfying and quietly celebratory.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
For the filling:
– 1 large head of green cabbage, about 2 lbs
– 1 lb ground pork
– 1/2 cup cooked white rice
– 1/4 cup finely chopped yellow onion
– 1 large egg
– 2 tbsp milk
– 1 tsp kosher salt
– 1/2 tsp black pepper
For wrapping and baking:
– 12 slices of thin-cut bacon
– 1/4 cup ketchup
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 12 large outer leaves from the cabbage head.
3. Using tongs, blanch the cabbage leaves in the boiling water for 2 minutes until pliable, then transfer them to a bowl of ice water to stop the cooking.
4. Pat the blanched leaves completely dry with paper towels. Tip: Drying the leaves prevents the filling from becoming soggy.
5. Preheat your oven to 375°F (190°C) and line a 9×13 inch baking dish with parchment paper.
6. In a large mixing bowl, combine the ground pork, cooked rice, chopped onion, egg, milk, kosher salt, and black pepper. Mix with your hands until just combined.
7. Place about 1/4 cup of the pork mixture in the center of each dried cabbage leaf.
8. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to form a neat package.
9. Wrap one slice of bacon snugly around the middle of each cabbage roll, securing the ends underneath.
10. Arrange the bacon-wrapped rolls seam-side down in the prepared baking dish.
11. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth.
12. Spoon the sauce evenly over the top of each roll in the dish.
13. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
14. Remove the foil and continue baking for another 20 minutes, or until the bacon is crisp and the internal temperature of a roll reaches 160°F (71°C) when checked with an instant-read thermometer. Tip: Checking the temperature ensures the pork is safely cooked through.
15. Let the rolls rest in the dish for 5 minutes before serving. Tip: This resting time allows the juices to redistribute, making the rolls easier to handle.
Momentarily, as you lift one from the dish, you’ll find the outer bacon has rendered into a sweet, sticky glaze that gives way to tender, steamed cabbage and a richly seasoned, juicy filling. The contrasting textures—crisp, caramelized bacon against the soft cabbage and savory pork—create a wonderfully balanced bite. For a simple, elegant presentation, serve them over a bed of creamy mashed potatoes to catch any extra sauce, or alongside a bright, acidic salad to cut through the richness.
Spicy Sriracha Honey Glazed Cabbage
Beneath the quiet hum of the kitchen light, there’s a simple comfort in transforming a humble vegetable into something vibrant and warm. This dish, with its sweet heat and caramelized edges, feels like a quiet celebration on a plate, perfect for a reflective evening. It’s a gentle reminder that the most satisfying meals often start with the simplest of ingredients.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the cabbage:
– 1 medium head green cabbage (about 2 lbs)
– 2 tbsp olive oil
– 1/2 tsp kosher salt
For the glaze:
– 1/4 cup honey
– 2 tbsp Sriracha sauce
– 1 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 clove garlic, minced
Instructions
1. Preheat your oven to 425°F and line a large, rimmed baking sheet with parchment paper.
2. Remove any wilted outer leaves from the cabbage, then cut it into 8 even wedges, keeping the core intact so each wedge holds together.
3. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they are not touching.
4. Drizzle the 2 tbsp of olive oil evenly over all sides of the cabbage wedges, then sprinkle with the 1/2 tsp of kosher salt.
5. Roast the cabbage in the preheated oven for 15 minutes. Tip: Roasting at a high heat helps the edges caramelize and develop deep flavor.
6. While the cabbage roasts, prepare the glaze. In a small bowl, whisk together the 1/4 cup honey, 2 tbsp Sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 minced garlic clove until fully combined.
7. After 15 minutes, carefully remove the baking sheet from the oven. Brush or spoon the prepared glaze generously over the top and sides of each cabbage wedge.
8. Return the glazed cabbage to the oven and roast for an additional 8-10 minutes. Tip: Watch closely for the last few minutes; the glaze should bubble and become sticky, but not burn.
9. Remove the baking sheet from the oven and let the cabbage rest for 5 minutes before serving. Tip: This resting time allows the glaze to set slightly and makes the wedges easier to handle.
Just pulled from the oven, the wedges offer a wonderful contrast: tender, almost silky interiors and crispy, sticky-sweet edges where the glaze has caramelized. The flavor is a perfect balance—the initial sweetness of honey gives way to a slow, building warmth from the Sriracha. For a creative twist, try serving it over a bed of creamy polenta or alongside grilled chicken to soak up any extra glaze.
Parmesan Crusted Baked Cabbage Slices
A quiet evening like this, with the chill of December settling in, calls for something simple yet deeply comforting to pull from the oven. Parmesan Crusted Baked Cabbage Slices are just that—a humble vegetable transformed into a golden, savory treat that feels like a warm embrace on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Cabbage
– 1 medium head of green cabbage
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For the Crust
– 1 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1/2 teaspoon dried oregano
For the Topping
– 2 tablespoons melted unsalted butter
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Remove any loose outer leaves from the cabbage, then slice it into 1-inch thick rounds.
3. Arrange the cabbage slices in a single layer on the prepared baking sheet.
4. Brush the top of each cabbage slice evenly with the 2 tablespoons of olive oil.
5. Sprinkle the 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper over the oiled slices.
6. In a medium bowl, combine the 1 cup of grated Parmesan cheese, 1/2 cup of panko breadcrumbs, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano.
7. Tip: For a crispier crust, ensure the cabbage slices are patted dry with a paper towel before oiling to help the coating adhere better.
8. Evenly press the Parmesan-panko mixture onto the top of each cabbage slice, covering them completely.
9. Drizzle the 2 tablespoons of melted unsalted butter over the crusted tops.
10. Tip: Lightly pressing the crust with your fingers helps it stick and creates a more uniform bake.
11. Bake in the preheated oven for 20-25 minutes, or until the cabbage is tender when pierced with a fork and the crust is golden brown and crisp.
12. Tip: Rotate the baking sheet halfway through cooking to ensure even browning, especially if your oven has hot spots.
13. Remove from the oven and let cool for 5 minutes before serving.
Perfectly baked, these slices offer a delightful contrast: the cabbage becomes meltingly soft and sweet beneath a crunchy, umami-rich crust. Pair them with a dollop of garlic aioli for dipping, or crumble them over a fresh green salad to add a savory, textural punch that elevates the simplest of meals.
Baked Cabbage and Sausage Skillet
Cradling a warm skillet on a quiet evening feels like holding a piece of home, its simple, savory aroma promising comfort without pretense. This dish is a humble, one-pan embrace of earthy cabbage and hearty sausage, baked until everything is tender and deeply flavorful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the skillet base:
– 1 tablespoon olive oil
– 1 pound smoked sausage, sliced into 1/2-inch rounds
– 1 medium head green cabbage, cored and chopped into 1-inch pieces
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
For seasoning and baking:
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
3. Add the 1 pound of sliced smoked sausage to the skillet. Cook for 5-7 minutes, turning occasionally, until the slices are browned on both sides. Tip: Don’t overcrowd the pan; cook in batches if necessary for better browning.
4. Using a slotted spoon, transfer the browned sausage to a clean plate, leaving the rendered fat in the skillet.
5. Add the sliced onion to the skillet. Cook for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent.
6. Add the minced garlic and cook for 1 more minute, stirring constantly until fragrant.
7. Add all the chopped cabbage to the skillet. It will seem like a lot, but it will wilt down significantly.
8. Sprinkle the cabbage with 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Toss everything in the skillet to coat the cabbage evenly with the spices and fat.
9. Cook the cabbage mixture for 8-10 minutes, stirring every few minutes, until the cabbage has wilted by about half. Tip: A little browning on the cabbage edges adds wonderful flavor.
10. Pour 1 cup of low-sodium chicken broth into the skillet and stir to combine.
11. Nestle the browned sausage pieces back into the cabbage mixture, distributing them evenly.
12. Carefully transfer the entire skillet to the preheated oven. Tip: Remember the skillet handle will be extremely hot; always use an oven mitt.
13. Bake uncovered for 25-30 minutes, or until the cabbage is very tender and the liquid has reduced to a light glaze.
14. Remove the skillet from the oven and let it rest for 5 minutes before serving.
Each bite offers a tender, yielding texture from the cabbage, contrasted by the juicy, firm snap of the sausage, all bound by a subtly smoky, savory glaze. Enjoy it straight from the skillet with crusty bread for soaking up the juices, or spoon it over a bed of creamy mashed potatoes for the ultimate cozy meal.
Caramelized Onion and Cabbage Gratin
Lately, I’ve been craving something that feels both comforting and quietly celebratory, a dish that transforms humble ingredients into something golden and tender with just a little patience and warmth. This gratin is exactly that—a slow, sweet melody of onions and cabbage baked under a creamy, cheesy blanket until everything softens and melds together.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
For the caramelized vegetables:
– 2 large yellow onions, thinly sliced
– 1 small head green cabbage, cored and thinly sliced (about 6 cups)
– 3 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 teaspoon granulated sugar
– 1/2 teaspoon salt
For the cream sauce:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 cup shredded Gruyère cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon black pepper
For the topping:
– 1/2 cup panko breadcrumbs
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon melted unsalted butter
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet or Dutch oven, melt 3 tablespoons of butter with 1 tablespoon of olive oil over medium-low heat.
3. Add the thinly sliced onions and sprinkle with 1 teaspoon of sugar and 1/2 teaspoon of salt, stirring to coat.
4. Cook the onions, stirring occasionally, for 25-30 minutes until they are deeply golden brown and caramelized, reducing the heat if they start to burn.
5. Tip: Be patient here—low and slow heat is key for developing the onions’ sweet, rich flavor without bitterness.
6. Add the thinly sliced cabbage to the skillet with the caramelized onions.
7. Cook, stirring occasionally, for 10-12 minutes until the cabbage has wilted and softened slightly.
8. In a medium bowl, whisk together 1 cup of heavy cream, 1/2 cup of whole milk, 1 cup of shredded Gruyère, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of black pepper until well combined.
9. Tip: Letting the cream sauce sit for a minute helps the cheese incorporate smoothly for a velvety texture.
10. Transfer the caramelized onion and cabbage mixture to the prepared baking dish, spreading it into an even layer.
11. Pour the cream sauce evenly over the vegetable mixture, gently shaking the dish to help it settle.
12. In a small bowl, combine 1/2 cup of panko breadcrumbs, 2 tablespoons of grated Parmesan, and 1 tablespoon of melted butter, mixing until the crumbs are evenly coated.
13. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
14. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the sauce is bubbling around the edges.
15. Tip: For an extra-crispy topping, broil for the final 1-2 minutes, watching closely to prevent burning.
16. Remove from the oven and let rest for 10 minutes before serving to allow the gratin to set slightly.
Gently scooping into this gratin reveals layers that are tender and yielding, with the sweet depth of caramelized onions balancing the cabbage’s mild earthiness. The creamy sauce binds it all with a rich, cheesy comfort, while the crispy topping adds a delightful textural contrast. Serve it warm alongside a simple roast chicken or as a hearty vegetarian main with a crisp green salad for a meal that feels both nourishing and quietly special.
Baked Cabbage with Mustard Cream Sauce
Lately, I’ve been craving something that feels both comforting and quietly celebratory, a dish that transforms humble ingredients into something softly remarkable. This baked cabbage with mustard cream sauce is exactly that—a gentle roast that coaxes out sweetness, draped in a velvety, tangy sauce that clings to each caramelized wedge. It’s the kind of meal that makes a quiet evening feel special, without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the cabbage:
– 1 medium green cabbage (about 2 lbs)
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the mustard cream sauce:
– 1 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Remove any wilted outer leaves from the cabbage, then cut it into 8 even wedges, keeping the core intact to hold each wedge together.
3. Place the cabbage wedges on the prepared baking sheet in a single layer, not touching.
4. Drizzle the olive oil evenly over all sides of the cabbage wedges.
5. Sprinkle the kosher salt and black pepper evenly over the cabbage wedges.
6. Roast the cabbage in the preheated oven for 30 minutes.
7. After 30 minutes, carefully flip each cabbage wedge using tongs.
8. Continue roasting for another 15 minutes, or until the edges are deeply browned and caramelized.
9. While the cabbage roasts, prepare the sauce: in a small saucepan over medium-low heat, combine the heavy cream, Dijon mustard, whole-grain mustard, garlic powder, and salt.
10. Whisk the sauce constantly for 5-7 minutes, until it thickens slightly and coats the back of a spoon; do not let it boil.
11. Remove the saucepan from the heat.
12. Transfer the roasted cabbage wedges to a serving platter.
13. Drizzle the warm mustard cream sauce generously over the cabbage wedges.
Each wedge offers a wonderful contrast: the cabbage becomes tender and sweet at the heart, with crispy, almost nutty edges from the long roast. The sauce, rich and tangy, seeps into the layers, making every bite complex and satisfying. For a lovely presentation, scatter some fresh thyme leaves over the top or serve alongside a simple roast chicken to let the cabbage shine.
Mediterranean Stuffed Baked Cabbage
Under the soft glow of the kitchen light, I find myself drawn to the quiet comfort of rolling and tucking, a slow dance of preparation that feels like a gentle exhale after a long day. This dish, with its layers of savory filling wrapped in tender leaves, is a humble embrace of warmth and nourishment, perfect for a reflective evening at home.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
For the cabbage and filling:
– 1 large head green cabbage
– 1 lb ground lamb
– 1 cup cooked long-grain white rice
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp ground cinnamon
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the cooking liquid:
– 2 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp tomato paste
– 1 tbsp olive oil
Instructions
1. Bring a large pot of water to a boil over high heat. 2. Carefully remove 12 large outer leaves from the cabbage head. 3. Blanch the cabbage leaves in the boiling water for 3 minutes until pliable. 4. Transfer the blanched leaves to a bowl of ice water to stop the cooking, then pat them dry with paper towels. 5. In a large skillet, heat the olive oil over medium heat for 1 minute. 6. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent. 7. Add the minced garlic and cook for 1 more minute until fragrant. 8. Add the ground lamb to the skillet, breaking it up with a spoon. 9. Cook the lamb for 8-10 minutes until no pink remains, stirring occasionally. 10. Drain any excess fat from the skillet. 11. Remove the skillet from the heat and stir in the cooked rice, parsley, oregano, cumin, cinnamon, salt, and pepper until well combined. 12. Preheat your oven to 350°F (175°C). 13. Place about 1/4 cup of the lamb mixture in the center of each blanched cabbage leaf. 14. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end. 15. Arrange the stuffed cabbage rolls seam-side down in a single layer in a 9×13 inch baking dish. 16. In a medium bowl, whisk together the chicken broth, diced tomatoes with their juice, and tomato paste. 17. Pour this mixture evenly over the cabbage rolls in the baking dish. 18. Cover the dish tightly with aluminum foil. 19. Bake at 350°F (175°C) for 45 minutes. 20. Remove the foil and bake for an additional 15 minutes until the sauce is bubbling and the tops are lightly browned.
Often, the first bite reveals the magic: the cabbage leaves, now silky and tender, give way to the richly spiced, savory filling that has absorbed the tangy tomato broth. The gentle warmth of cinnamon and cumin lingers on the palate, making each roll a comforting, complete parcel. For a beautiful presentation, serve them straight from the baking dish, spooning the extra sauce over the top, perhaps with a dollop of cool Greek yogurt on the side to contrast the warmth.
Smoky Paprika Roasted Cabbage
Often, in the quiet of a winter kitchen, I find myself drawn to the simplest of vegetables, transformed by fire and time. Today, it’s a humble head of cabbage, waiting to be coaxed into something smoky and sweet, a warm companion for a reflective evening.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
For the Cabbage:
– 1 large head green cabbage (about 2 lbs)
– 2 tablespoons olive oil
For the Seasoning:
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For Finishing:
– 1 tablespoon fresh lemon juice
Instructions
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
2. Remove any wilted outer leaves from the cabbage, then cut it into 8 equal wedges, making sure each wedge has a piece of the core to hold it together.
3. Place the cabbage wedges in a single layer on the prepared baking sheet.
4. In a small bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until a smooth paste forms. Tip: Letting the spice paste sit for a minute helps the flavors meld.
5. Using a pastry brush or your hands, generously coat all cut sides of each cabbage wedge with the seasoned oil mixture.
6. Roast the cabbage on the middle rack of the preheated oven for 20 minutes.
7. After 20 minutes, carefully remove the baking sheet from the oven. Using tongs, flip each cabbage wedge over to expose the other side. Tip: Flipping ensures even caramelization and prevents burning on the bottom.
8. Return the baking sheet to the oven and continue roasting for another 15 to 20 minutes, or until the edges are deeply browned and crispy, and the thickest part of the core is tender when pierced with a fork.
9. Remove the baking sheet from the oven. Drizzle the 1 tablespoon of fresh lemon juice evenly over the hot roasted cabbage wedges. Tip: The acid from the lemon juice brightens the smoky, rich flavors perfectly.
Unfolding from the oven, the wedges offer a beautiful contrast: edges crisped into a savory, almost bacon-like chip, giving way to a tender, sweet heart. The smoke from the paprika weaves through it all, warm and comforting. Try serving it over a bed of creamy polenta or alongside a simple roast chicken, letting its rustic charm be the quiet star of the plate.
Baked Cabbage and Potato Hash
Remembering the quiet evenings of winter, when the kitchen feels like a sanctuary, I find myself drawn to simple, hearty dishes that warm both hands and heart. This baked cabbage and potato hash is one of those comforting creations, born from humble ingredients and slow, mindful preparation. It’s a dish that fills the home with a gentle, earthy aroma, inviting you to pause and savor the moment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the hash base:
– 1 medium head green cabbage, cored and thinly sliced (about 6 cups)
– 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 large yellow onion, thinly sliced
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For finishing:
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F (204°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the sliced cabbage, diced potatoes, and sliced onion.
3. Drizzle the olive oil over the vegetables, then sprinkle with kosher salt and black pepper.
4. Toss everything thoroughly with your hands until the vegetables are evenly coated with oil and seasonings.
5. Transfer the vegetable mixture to the prepared baking dish, spreading it into an even layer.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
7. Remove the foil and use a spatula to gently stir the vegetables, redistributing them evenly in the dish.
8. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the potatoes are tender when pierced with a fork and the cabbage edges begin to caramelize.
9. Remove from the oven and immediately sprinkle the grated Parmesan cheese evenly over the top.
10. Let the hash rest for 5 minutes to allow the cheese to melt slightly from the residual heat.
11. Garnish with chopped fresh parsley just before serving.
Just out of the oven, this hash offers a delightful contrast: the potatoes become creamy and soft inside while developing golden, crisp edges, and the cabbage turns sweet and tender with slight caramelization. The Parmesan adds a salty, umami depth that complements the earthy vegetables beautifully. For a creative twist, top each serving with a fried egg or serve alongside grilled sausages for a complete, comforting meal.
Asian-Style Sesame Ginger Baked Cabbage
Kindly, as the evening settles in, I find myself drawn to the quiet comfort of the oven’s warmth, a simple cabbage transforming under a glossy, fragrant glaze into something deeply satisfying and new.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Cabbage
– 1 medium green cabbage (about 2 lbs)
– 2 tablespoons olive oil
– 1/2 teaspoon fine sea salt
For the Sesame Ginger Glaze
– 1/4 cup low-sodium soy sauce
– 2 tablespoons pure maple syrup
– 1 tablespoon toasted sesame oil
– 1 tablespoon rice vinegar
– 2 teaspoons freshly grated ginger
– 2 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
For Finishing
– 1 tablespoon sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a large, rimmed baking sheet with parchment paper.
2. Remove any loose outer leaves from the green cabbage, then cut it into 8 equal wedges, ensuring each wedge has a portion of the core to hold it together.
3. Arrange the cabbage wedges in a single layer on the prepared baking sheet.
4. Drizzle the 2 tablespoons of olive oil evenly over the cabbage wedges, then sprinkle with the 1/2 teaspoon of fine sea salt, rubbing gently to coat.
5. Place the baking sheet in the preheated oven and bake for 20 minutes.
6. While the cabbage bakes, prepare the glaze: in a small bowl, whisk together the 1/4 cup low-sodium soy sauce, 2 tablespoons pure maple syrup, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 2 teaspoons freshly grated ginger, 2 minced garlic cloves, and 1/2 teaspoon red pepper flakes until fully combined. Tip: For the most flavor, grate the ginger and mince the garlic just before using.
7. After 20 minutes, carefully remove the baking sheet from the oven. The edges of the cabbage should just be starting to brown.
8. Using a pastry brush or spoon, generously coat the top and sides of each cabbage wedge with the prepared sesame ginger glaze. Tip: Reserve about 2 tablespoons of the glaze for serving later.
9. Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the cabbage is tender when pierced with a fork and the glaze is bubbling and caramelized at the edges.
10. Remove the baking sheet from the oven and immediately sprinkle the baked cabbage with 1 tablespoon of sesame seeds and the sliced green onions. Tip: Toasting the sesame seeds in a dry pan for 1-2 minutes before sprinkling will enhance their nutty flavor.
Beneath the sticky-sweet glaze, the cabbage becomes meltingly tender, its natural sugars caramelized, while the ginger and garlic provide a gentle, aromatic heat. Serve it over a bowl of steamed jasmine rice, letting the extra glaze pool at the bottom, or alongside simply seared tofu for a complete, comforting meal.
Baked Cabbage with Crispy Breadcrumbs
Years ago, on a quiet winter evening much like this one, I first discovered the humble magic of transforming a simple cabbage into something deeply comforting and unexpectedly elegant. The process itself became a gentle ritual, a way to slow down and savor the quiet moments in the kitchen, letting the oven’s warmth fill the space. This baked cabbage, with its golden, crispy breadcrumb topping, is that kind of dish—a quiet celebration of simplicity.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the Cabbage:
– 1 medium green cabbage (about 2 lbs)
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Crispy Breadcrumb Topping:
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons melted unsalted butter
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
2. Remove any wilted outer leaves from the cabbage, then cut it into 8 even wedges, making sure each wedge has a portion of the core to hold it together.
3. Arrange the cabbage wedges in a single layer on the prepared baking sheet. Drizzle them evenly with the 2 tablespoons of olive oil, then sprinkle with the 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, rubbing the seasonings gently into the cut surfaces.
4. Place the baking sheet in the preheated oven and roast the cabbage for 25 minutes. The edges should just begin to caramelize and turn a light golden brown.
5. While the cabbage roasts, prepare the topping. In a medium bowl, combine the 1 cup of panko breadcrumbs, 1/4 cup of grated Parmesan, 2 tablespoons of melted butter, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika. Mix until the breadcrumbs are evenly coated and the mixture resembles wet sand. Tip: For extra-crispy breadcrumbs, toast the panko in a dry skillet over medium heat for 2-3 minutes before mixing with the other ingredients.
6. After 25 minutes, carefully remove the baking sheet from the oven. Divide the breadcrumb mixture evenly, pressing it onto the top of each cabbage wedge to form a crust.
7. Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the breadcrumb topping is deeply golden brown and crispy. Tip: Rotate the pan halfway through this final bake to ensure even browning, especially if your oven has hot spots.
8. Remove the baking sheet from the oven and let the cabbage wedges rest for 5 minutes before serving. Tip: This brief rest allows the crust to set and makes the wedges easier to transfer without the topping falling off.
Remarkably, the cabbage becomes tender and almost sweet from roasting, creating a perfect soft base for the savory, shatteringly crisp topping. The contrast in textures is deeply satisfying, with the nutty Parmesan and hint of smoke from the paprika weaving through each bite. For a delightful twist, serve it alongside a dollop of lemony ricotta or as a hearty, vegetarian main over a bed of creamy polenta.
Creamy Baked Cabbage and Mushroom Bake
Now, as the evening settles and the kitchen grows quiet, I find myself drawn to this simple, comforting dish that transforms humble ingredients into something truly special. It’s a warm embrace on a plate, perfect for these reflective winter nights when you crave nourishment without fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the vegetables:
– 1 medium head green cabbage, cored and thinly sliced into 1/4-inch ribbons
– 1 pound cremini mushrooms, cleaned and sliced 1/4-inch thick
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the creamy sauce:
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to about 110°F
– 1 cup vegetable broth
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon ground nutmeg
For the topping:
– 1 cup panko breadcrumbs
– 2 tablespoons melted unsalted butter
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large Dutch oven or heavy pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
3. Add the sliced cabbage and mushrooms to the pot, sprinkling with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
4. Sauté the vegetables for 12-15 minutes, stirring occasionally, until the cabbage is wilted and the mushrooms have released their liquid and begun to brown.
5. While the vegetables cook, make the sauce: in a medium saucepan, melt 3 tablespoons of butter over medium heat.
6. Whisk in 3 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly, to form a pale golden roux.
7. Gradually pour in the 2 cups of warmed whole milk, whisking continuously to prevent lumps.
8. Whisk in 1 cup of vegetable broth and bring the mixture to a gentle simmer, cooking for 3-4 minutes until slightly thickened.
9. Remove the sauce from the heat and stir in 1/2 cup of grated Parmesan cheese and 1/4 teaspoon of ground nutmeg until smooth.
10. Tip: For a silkier sauce, warm the milk first—it blends into the roux more easily without curdling.
11. Transfer the cooked cabbage and mushroom mixture to the prepared baking dish, spreading it into an even layer.
12. Pour the creamy sauce evenly over the vegetables, using a spatula to gently nudge it into the gaps.
13. In a small bowl, combine 1 cup of panko breadcrumbs, 2 tablespoons of melted butter, and 1/4 cup of grated Parmesan cheese.
14. Sprinkle the breadcrumb mixture evenly over the top of the bake.
15. Tip: Press the topping lightly with your fingers to help it form a crisp, golden crust as it bakes.
16. Bake uncovered in the preheated oven for 25-30 minutes, until the top is deeply golden brown and the sauce is bubbling around the edges.
17. Tip: Let the bake rest for 10 minutes after removing it from the oven; this allows the sauce to set slightly for cleaner serving.
18. Serve warm, straight from the dish. So, this bake emerges with a satisfying contrast: the tender, savory vegetables nestled in their rich, creamy bath, all crowned by that wonderfully crisp and cheesy topping. It’s lovely alongside a simple green salad or even spooned over toasted crusty bread to soak up every last bit of sauce.
Balsamic Glazed Roasted Cabbage
Here, in the quiet of my kitchen, the humble cabbage transforms under a sweet-tart balsamic glaze, its edges crisping into something deeply comforting and surprisingly elegant.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
For the roasted cabbage:
- 1 medium head green cabbage (about 2 lbs)
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp unsalted butter
Instructions
- Preheat your oven to 425°F and line a large, rimmed baking sheet with parchment paper.
- Remove any tough outer leaves from the cabbage and cut it into 8 equal wedges, keeping the core intact to hold each wedge together.
- Place the cabbage wedges on the prepared baking sheet in a single layer.
- Drizzle the 3 tbsp of olive oil evenly over all sides of the cabbage wedges.
- Sprinkle the 1 tsp of kosher salt and 1/2 tsp of black pepper evenly over the wedges.
- Roast the cabbage in the preheated oven for 25 minutes, until the edges begin to turn golden brown and caramelize.
- While the cabbage roasts, combine the 1/2 cup balsamic vinegar, 2 tbsp honey, and 2 minced garlic cloves in a small saucepan over medium heat.
- Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 8-10 minutes, stirring occasionally, until it reduces by about half and thickens to a syrup-like consistency.
- Remove the saucepan from the heat and stir in the 1 tbsp of unsalted butter until it is fully melted and incorporated into the glaze.
- After the cabbage has roasted for 25 minutes, carefully remove the baking sheet from the oven.
- Brush or spoon the warm balsamic glaze generously over the top and sides of each cabbage wedge.
- Return the glazed cabbage to the oven and roast for an additional 8-10 minutes, until the glaze is bubbly and sticky and the cabbage is tender when pierced with a fork.
Unfolding from the heat, the wedges offer a wonderful contrast: crispy, almost burnt-sugar edges giving way to a tender, sweet interior, all wrapped in that rich, tangy glaze. It’s delightful alongside a simple roast chicken, or for a vegetarian feast, crumble some goat cheese over the top while it’s still warm.
Baked Cabbage with Feta and Olives
Wandering through the winter market, I found myself drawn to the humble cabbage, its sturdy leaves promising comfort on a quiet evening. This simple bake transforms it into something tender and savory, with briny olives and creamy feta melting into every bite, a gentle reminder that the coziest meals often come from the most unassuming ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the cabbage:
– 1 medium green cabbage (about 2 pounds), cored and cut into 8 wedges
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– For the topping:
– ½ cup crumbled feta cheese
– ½ cup pitted Kalamata olives, roughly chopped
– 2 tablespoons fresh lemon juice
– 1 teaspoon dried oregano
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they do not touch.
3. Drizzle the olive oil evenly over all sides of the cabbage wedges, using a brush or your hands to coat them thoroughly.
4. Sprinkle the kosher salt and black pepper evenly over the cabbage wedges.
5. Roast the cabbage in the preheated oven for 30 minutes, flipping each wedge halfway through with tongs to ensure even browning.
6. While the cabbage roasts, combine the crumbled feta cheese, chopped Kalamata olives, fresh lemon juice, and dried oregano in a small bowl, stirring gently to mix.
7. After 30 minutes, remove the baking sheet from the oven and carefully spoon the feta-olive mixture evenly over the top of each cabbage wedge.
8. Return the baking sheet to the oven and roast for an additional 15 minutes, or until the cabbage is tender when pierced with a fork and the feta is lightly golden.
9. Let the baked cabbage rest on the baking sheet for 5 minutes before serving to allow the flavors to meld.
Unfolding from the oven, the cabbage becomes silky and caramelized at the edges, while the feta softens into salty pockets among the bright olives. Serve it warm alongside crusty bread to soak up the juices, or layer it over a bed of creamy polenta for a heartier meal that feels both rustic and refined.
Maple Dijon Roasted Cabbage Wedges
Lately, I’ve been craving something that feels both nourishing and quietly celebratory, a dish that transforms humble ingredients into something special with just a little care. These maple Dijon roasted cabbage wedges do exactly that, turning a simple head of cabbage into caramelized, savory-sweet slabs that feel like a warm embrace on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the cabbage:
– 1 large head of green cabbage (about 2.5 lbs)
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
For the maple Dijon glaze:
– 3 tablespoons pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 clove garlic, minced
Instructions
1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
2. Remove any loose outer leaves from the cabbage, then cut it in half through the core.
3. Place each cabbage half cut-side down and slice it into 1-inch thick wedges, keeping the core intact on each wedge to help them hold together.
4. Arrange the cabbage wedges in a single layer on the prepared baking sheet.
5. Drizzle the 2 tablespoons of olive oil evenly over all sides of the cabbage wedges.
6. Sprinkle the 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper evenly over the wedges, using your hands to gently rub the oil and seasonings onto the surfaces. Tip: Don’t skip rubbing the oil in—it helps the seasoning adhere and promotes even browning.
7. Roast the cabbage on the middle oven rack for 20 minutes.
8. While the cabbage roasts, prepare the glaze: in a small bowl, whisk together the 3 tablespoons of maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and the minced garlic clove until completely smooth.
9. After 20 minutes, carefully remove the baking sheet from the oven. The edges of the cabbage should be just starting to brown.
10. Using a pastry brush or spoon, generously coat the top and sides of each cabbage wedge with the maple Dijon glaze. Tip: Reserve about 2 tablespoons of glaze for later—brushing it on in two stages builds deeper flavor.
11. Return the baking sheet to the oven and roast for another 12-15 minutes, or until the cabbage is tender when pierced with a fork and the glaze is bubbly and caramelized at the edges.
12. Remove the baking sheet from the oven and immediately brush the reserved glaze over the hot wedges. Tip: This final glaze application adds a bright, glossy finish and maximizes the sweet-tangy flavor.
13. Let the wedges rest on the baking sheet for 5 minutes before serving.
Zesty from the mustard and deeply sweet from the maple, these wedges develop wonderfully crisp, almost burnt edges that give way to a tender, almost silky interior. They’re fantastic as a hearty side, but I love them piled atop a bowl of creamy polenta or alongside a seared pork chop, where their robust flavor truly shines.
Baked Cabbage and Apple Slaw
Maybe it’s the quiet of a winter evening, the way the oven hums softly in the background, that makes this simple preparation feel so grounding. I find myself drawn to the humble cabbage and the sweet, tart apple, their transformation in the heat a small, comforting ritual.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Slaw
– 1 small head green cabbage, thinly sliced (about 6 cups)
– 2 medium tart apples (such as Granny Smith), cored and thinly sliced
– 2 tablespoons olive oil
For the Dressing
– 3 tablespoons apple cider vinegar
– 1 tablespoon pure maple syrup
– 1 teaspoon Dijon mustard
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 425°F and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the thinly sliced cabbage and apples.
3. Drizzle the 2 tablespoons of olive oil over the cabbage and apple mixture.
4. Using your hands, gently toss everything until the cabbage and apples are evenly and lightly coated with the oil.
5. Spread the coated cabbage and apple mixture in a single, even layer on the prepared baking sheet.
6. Place the baking sheet in the preheated oven and bake for 20 minutes.
7. After 20 minutes, carefully remove the baking sheet from the oven. The edges of the cabbage should just be starting to turn golden brown.
8. Using a spatula, gently flip and stir the slaw to promote even cooking and browning.
9. Return the baking sheet to the oven and bake for an additional 12-15 minutes. Watch for the cabbage to become tender with crispy, caramelized edges and the apples to soften.
10. While the slaw bakes, prepare the dressing. In a small bowl, whisk together the 3 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until fully combined.
11. Once the slaw is finished baking, immediately transfer it from the baking sheet back into the large mixing bowl.
12. Pour the prepared dressing over the hot slaw.
13. Toss the slaw thoroughly with the dressing until every piece is well coated. The warmth will help the slaw absorb the dressing’s flavors.
14. Let the slaw sit for 5 minutes before serving to allow the flavors to meld.
Draped in its warm, tangy-sweet dressing, the slaw settles into a wonderful contrast of textures—tender, wilted cabbage mingling with soft apples, all punctuated by those delightful crispy, caramelized bits. I love it piled warm atop a bowl of creamy polenta or as a bright, unexpected side to a simple roasted chicken, where its gentle acidity cuts through the richness perfectly.
Curry-Spiced Baked Cabbage Steaks
Often, on quiet winter evenings like this one, I find myself craving something that feels both nourishing and a little unexpected—a humble vegetable transformed by warmth and spice into a meal that comforts from the inside out. This dish, with its roots in simplicity, becomes a canvas for aromatic curry and a satisfying, caramelized bake.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the cabbage steaks:
– 1 large head green cabbage
– 2 tablespoons olive oil
For the curry spice blend:
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
For finishing:
– 2 tablespoons fresh lemon juice
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Remove any loose outer leaves from the cabbage, then slice it vertically into 1-inch-thick rounds to create ‘steaks,’ keeping the core intact to help them hold together.
3. Arrange the cabbage steaks in a single layer on the prepared baking sheet.
4. In a small bowl, whisk together the olive oil, curry powder, ground cumin, garlic powder, smoked paprika, and salt until a smooth paste forms.
5. Using a pastry brush or spoon, generously coat both sides of each cabbage steak with the curry spice mixture, ensuring even coverage for maximum flavor.
6. Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the steaks carefully with a spatula halfway through, until the edges are deeply golden brown and crispy.
7. Remove the baking sheet from the oven and immediately drizzle the fresh lemon juice evenly over the hot cabbage steaks.
Baked until tender yet sturdy, these steaks offer a delightful contrast of crispy, caramelized edges and a soft, yielding center, infused with the warm, earthy notes of curry and cumin. Serve them over a bed of fluffy quinoa or alongside a dollop of cool yogurt for a complete, comforting plate that feels both rustic and thoughtfully composed.
Summary
Savory baked cabbage is a versatile, budget-friendly star! From crispy wedges to cheesy casseroles, these 20 recipes prove it’s anything but boring. I hope you find a new family favorite—give one a try this week! Don’t forget to leave a comment with your top pick and share this roundup on Pinterest to spread the cabbage love. Happy baking!
