Make the Best Baked Garlic Cabbage in Minutes

Crispy Baked Garlic Cabbage, Your New Favorite Side

Savor tender baked garlic cabbage, roasted with olive oil and garlic for an easy vegan side dish.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Dinner, Side Dish

Cuisine: American

Calories: 101

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 head cabbage or more to taste, quartered and cored
• salt and ground black pepper to taste
• 8 cloves garlic crushed, or to taste
• 1/4 cup olive oil or to taste
• 1/4 cup water

Method

 

1. Center a rack in the oven and preheat to 400°F (200°C).
2. Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Place half the cabbage in a large roasting pan. Lightly season with salt and black pepper, then scatter 4 garlic cloves over the top. Drizzle 2 tablespoons of olive oil over the cabbage without mixing. Add the remaining cabbage, season with salt and black pepper, scatter the rest of the garlic cloves, and drizzle with the final 2 tablespoons of olive oil.
3. Roast the cabbage in the preheated oven until it begins to soften, approximately 20 minutes. If the cabbage appears dry, add a little water. Continue roasting until fully wilted, about 20 minutes longer.

Nutrition

Calories: 101kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 47mgFiber: 4gSugar: 5g

Notes

Ingredient Swap: I love using a whole head of garlic here, but if you're short on cloves, a generous spoonful of garlic paste from the jar works in a pinch, though the flavor will be a bit sharper.

Storage Tip: This keeps beautifully in the fridge for up to 4 days.

I often make a double batch because the leftovers are fantastic reheated or chopped up and tossed into a frittata the next morning.

Make-

Ahead Advice: You can slice the cabbage and separate the garlic cloves a few hours ahead.

Keep them in separate bowls, covered, in the fridge until you're ready to roast.

It makes throwing dinner together so much easier.

Common Mistake: The biggest error I see is stirring the cabbage after adding the oil.

Resist the urge.

Layering it without mixing helps it steam and caramelize properly, giving you those perfect tender-crisp edges.

Serving Suggestion: A final drizzle of good olive oil and a squeeze of lemon juice right before serving is my secret.

It brightens the whole dish and makes the flavors sing.

Equipment Note: Don't worry if you don't have a giant roasting pan.

I use my largest rimmed baking sheet and just arrange the cabbage in a single, slightly overlapping layer.

It works perfectly.

Why This Baked Garlic Cabbage Works (And Why I’m Obsessed)

Here’s the thing. I used to think cabbage was, well, boring. I’d steam it and it’d turn into this sad, watery pile. Or I’d try to roast it and end up with something either burnt or soggy. Real talk, I gave up on it for years. Then, one Sunday afternoon when I was doing my usual meal prep marathon (future you will thank you, I promise), I stumbled onto this method for baked garlic cabbage. Game-changer for weeknights. Honestly kind of genius.

This baked garlic cabbage recipe solves everything. It transforms that humble head into something with crispy, almost chip-like edges and a tender, sweet interior. The garlic gets toasty and mellow. And the best part? It’s totally doable on a Wednesday when you’re tired. That said, it also feels special enough for a weekend side. I’m a little obsessed, and I think you will be too.

The Simple Science of Crispy Cabbage

Okay, let’s talk about why this baked garlic cabbage actually gets crispy. It’s not magic, I promise. It’s about heat and moisture control. When you roast cabbage at a high enough temperature—we’re using 400°F here—the water inside starts to steam out. That’s good. But if the pieces are too crowded or wet, they’ll just steam each other and get soggy. The high heat encourages the natural sugars in the cabbage to caramelize on the surface. That’s where those gorgeous brown edges and that nutty, sweet flavor come from.

The garlic? It’s not just for flavor. As it roasts with the olive oil, it creates this incredible infused oil that coats every nook of the cabbage wedges. It’s like a built-in sauce. I learned this from watching my mom brown onions and garlic for her Sunday cook-offs. The whole house would smell like promise. This baked garlic cabbage gives you that same feeling, but in about 35 minutes flat.

Your Visual Troubleshooting Guide

Not sure if your baked garlic cabbage is done? I get it. Ovens are weird. Here’s exactly what to look for.

Is It Browning?

You want the edges and cut faces to be a deep, spotty golden brown. Think the color of a well-loved peanut butter cookie, not pale yellow. If it’s pale, your oven might run cool. Give it another 5-10 minutes. If the tips are blackening too fast, your oven runs hot. Just tent a little foil over them.

Is It Tender?

The real test is a fork. Pierce the thickest part of the core. It should slide in with just a little resistance—tender but not mushy. If it’s still hard, it needs more time. If it’s collapsing, it’s overdone (but still tasty, don’t worry!).

The Sogginess Check

This is the big one. If your cabbage is steaming in its own juice on the pan, it’s too crowded. Use two baking sheets if you have to. Space is non-negotiable for crispy roasted cabbage. Also, make sure you dried that cabbage well after washing. Any extra water is the enemy of crispiness.

Wedges vs. Rounds vs. Shreds: A Detailed Comparison

You’ve got options with this baked garlic cabbage, and each cut gives you a different experience. Here’s the breakdown.

Wedges (My Go-To)

This is what the recipe calls for. You get the best of both worlds: lots of flat surface area for caramelization on the cut sides, and those protected, tender inner layers. They hold their shape beautifully and look impressive on a plate. Don’t try to remove the core—it’s delicious when roasted, and the wedges will fall apart without it. That tracks with most roasted veggies.

Rounds or “Steaks”

Slice the whole cabbage into 1-inch thick rounds. You get maximum crispy edge-to-interior ratio. They’re stunning. Fair warning: when you lift them from the pan, some will fall apart. That’s totally expected, so don’t let that distress you. They will, for the most part, keep their pretty shape. Flip them halfway. Doing this allows the spices and oil to blend and seep in between the cabbage leaves. If you enjoy this style, you might also love our breaded cabbage steaks for another crispy, oven-baked option.

Shredded or Chopped

Want something more like a roasted slaw? Chop it up. It cooks faster (more like 20-25 minutes) and you get crispy bits throughout. It’s fantastic for topping grain bowls or stuffing into tacos. Just stir it once or twice during baking so it doesn’t burn in one spot.

Tips for Perfect Baked Garlic Cabbage Every Time

These aren’t just nice-to-haves. They’re the difference between good and “wow, you made that?” baked garlic cabbage.

Preparation Tips

Choose the right cabbage. You want one that feels heavy for its size with firm, tightly packed leaves. The outer leaves will be removed so it’s okay if they’re not perfect. After you wash it—and yes, we should still wash it to remove any little bugs—dry it thoroughly with paper towels or a clean kitchen towel. Any leftover water will steam the cabbage instead of letting it roast. I don’t soak mine in salt water; a quick rinse does the trick. If you’re looking for more cabbage preparation methods beyond roasting, our pillar page has dozens of famous cabbage dishes to explore.

Cooking Tips

Preheat your baking sheet. This might just be me, but I pop my empty baking sheet into the oven as it preheats. When you add the oiled cabbage to the hot pan, it starts sizzling immediately, which gives you a better sear. Don’t crowd the pan. I mean it. If the pieces are touching, they’ll steam. Use two pans if you need to. And flip them halfway. It might be tempting to just let them roast, but you definitely want that gorgeous char on both sides.

Storage & Reheating Tips

This garlic roasted cabbage reheats like a dream. Let it cool completely, then stash it in an airtight container in the fridge. It’ll keep for up to 4 days. To reheat, spread it on a baking sheet and pop it back in a 350°F oven for 5-10 minutes until warm and re-crisped. The microwave at 50% power works in a pinch, but it’ll soften the texture a bit.

Variations & Substitutions

The basic baked garlic cabbage is a flawless canvas. Here’s how to play with it.

Flavor Variations

Sometimes, I sprinkle ¼ cup of grated Parmesan on the cabbage 10 minutes before it’s done. It melts and forms this incredible salty, crispy crust. You could also add a pinch of smoked paprika or red pepper flakes to the oil for a kick. A squeeze of lemon right after it comes out of the oven is also honestly kind of genius.

Ingredient Substitutions

You can use avocado oil if you prefer an oil with a higher smoke point. It won’t be as flavorful as olive oil, but it works. Red cabbage works too! It’ll turn a beautiful deep purple and has a slightly earthier taste. Just know it might bleed color a little onto your baking sheet. For more ideas on using red cabbage, check out our german red cabbage recipe or explore stuffed red cabbage rolls.

Dietary Adaptations

This is naturally vegan, gluten-free, and low-carb. It’s one of those healthy cabbage side dishes that fits almost any eating style. For a richer version, you could toss the wedges in melted butter instead of olive oil. It’s a Sunday job, but worth it.

Common Mistakes to Avoid

❌ Mistake: Removing the cabbage core before roasting wedges.

✅ Solution: Keep the core intact! It holds the wedges together and gets deliciously tender when roasted. Just trim the very bottom.

❌ Mistake: Not flipping the cabbage halfway through cooking.

✅ Solution: Set a timer for the halfway mark. Flipping ensures even browning and crispiness on both sides of your garlic roasted cabbage.

❌ Mistake: Not drying the cabbage thoroughly after washing.

✅ Solution: Pat it completely dry with towels. Any extra moisture creates steam, which is the enemy of crispy oven baked cabbage.

❌ Mistake: Crowding the baking sheet.

✅ Solution: Give each piece room to breathe. If they’re touching, they’ll steam. Use two sheets if needed for perfect caramelized cabbage.

Frequently Asked Questions

How to Store and Serve Your Baked Garlic Cabbage

This garlic roasted cabbage is such a versatile dish. You can keep leftovers in the fridge for up to 4 days. Reheat them in the oven or toaster oven to get the crispness back—about 5-10 minutes at 350°F. The microwave works, but it’ll soften it.

Serve it warm as a side with almost any protein. It’s fantastic with roasted chicken, seared tofu, or even a simple lentil stew. I love it with mashed potatoes for the ultimate cozy plate. Since I roast it at 400°F, I often pop a protein in the oven at the same time. Dinner’s already halfway done. You can also chop leftovers cold and toss them into a grain bowl or green salad for lunch the next day.

Go Make This Tonight

When you pull this baked garlic cabbage out of the oven—all golden and smelling like buttery, toasty garlic—you’ll feel like a kitchen wizard. It’s that satisfying. It takes a boring vegetable and makes it the star of the plate with barely any effort. Real talk, it’s one of my most reliable side dishes, and I think it’ll become one of yours too.

Grab a cabbage on your next Trader Joe’s or Ralphs run and give it a shot. Tweak the spices to your liking. Make a double batch for meal prep. You’ve got this. And when you do, I’d love to hear how it turned out. Now go get that oven preheating.