Kalyn's Kitchen

Roasted Cabbage with Lemon (Video)

Roasted Cabbage with Lemon is a perfect low-carb side dish no matter what you serve it with, and I’d eat this for a meatless dinner as well. And if you’re a cabbage fan, I promise you will make this over and over!

PIN Roasted Cabbage with Lemon to try it later!

Roasted Cabbage with Lemon cooked cabbage on sheet pan

It’s March and one thing I love about this month is the way cabbage goes on sale at almost every grocery store in the U.S. Of course that’s because so many Americans make Corned Beef and Cabbage for St. Patrick’s day, never mind the fact that it’s not really an authentic Irish dish. And I love both corned beef and cabbage no matter how you cook them, so I’m always happy to cook either one of them, especially when they’re on sale! 

Years ago I cooked some corned beef and made this amazing Roasted Cabbage with Lemon to serve with it, and since then I’ve made this over and over and loved it every time I made it. And since cabbage is cheap right now, I’m featuring this favorite way to cook cabbage for Friday Favorites this week to see if I can encourage you to try it. The roasted cabbage has lemon and olive oil brushed on before it cooks, and this is so amazingly delicious that I think most anyone who likes roasted veggies would love it. And if you forced me to choose my very favorite cabbage recipe, this would be the one I’d pick.

And thanks to reader participation there is are slightly improved instructions for this recipe. On the advice e-mailed to me by a reader whose name I can no longer remember, I now keep the strip of core on each piece of cabbage when I cut the cabbage into wedges, which makes turning it over on the pan much easier. You can cut that away when you eat the wedge of cabbage, or if your cabbage is small and young the core might taste fine.

Even if you’re not eating meat, I strongly encourage you to cook some cabbage using this method! And think about this tasty method for cooking cabbage any time you need an easy low-carb side dish to go with meat. You can also check out Low-Carb and Keto Recipes with Cabbage for more recipes with cabbage.

What ingredients do you need for this recipe:

  • green cabbage
  • olive oil
  • fresh squeezed lemon juice (see notes)
  • generous amount of sea salt and fresh ground black pepper
  • lemon slices, for serving cabbage (optional)

Low-Carb Roasted Cabbage with Lemon process shots collage

How to make this recipe:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Start preheating oven, then cut one head of cabbage into 8 wedges, cutting through the core. (I used to trim the core but a reader shared that if you leave it on the wedges stay together better, and you can easily cut it off as you eat it.)
  2. Arrange cabbage pieces on a large baking sheet that you’ve sprayed with olive oil or non-stick spray. 
  3. Whisk together the olive oil and lemon juice.
  4. Use a pastry brush to brush the top sides of the cabbage with the olive oil/lemon juice mixture and season generously with salt and fresh ground black pepper. Turn carefully and repeat with the second side.
  5. Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully.
  6. Then roast the cabbage 10-15 minutes more on the second side, or until it’s done to your liking.
  7. Serve the cabbage hot, with extra lemon slices for people to squeeze on a bit more lemon juice if they’d like.

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Make it a Low-Carb Meal:

Of course this roasted cabbage is a perfect side dish for slow cooker corned beef or Instant Pot corned beef. This would also taste great with something like Swedish meatballs or pot roast! But truthfully I love this so much I could make an entire meal of it for a meatless dinner!

More Low-Carb Recipes with Cabbage:

Kalyn’s Top Ten Low-Carb Cabbage Recipes ~ Kalyn’s Kitchen
Keto Stuffed Cabbage ~ I Breathe I’m Hungry
Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage ~ Kalyn’s Kitchen
Lucy’s Skillet Cabbage ~ CopyKat Recipes
Vietnamese Cabbage Salad with Chicken and Cilantro ~ Kalyn’s Kitchen
Spicy Cabbage ~ Barefeet in the Kitchen

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Roasted Cabbage with Lemon

Yield 4 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Roasted Cabbage with Lemon is a perfect side dish for corned beef, but this will be great with anything you serve it with!


  • 1 large head of green cabbage
  • 2 T olive oil
  • 3 T fresh squeezed lemon juice (see notes)
  • generous amount of sea salt and fresh ground black pepper
  • lemon slices, for serving cabbage (optional)


  1. Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
  2. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Arrange wedges in a single layer on the roasting pan.
  3. Whisk together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper.
  4. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
  5. Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.
  6. Then remove pan from oven turn each wedge carefully.
  7. Put back into oven and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.
  8. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.


I like three tablespoons of lemon juice, but if you're not a huge lemon fan you might want less.

This recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 78Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 149mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Not only is cabbage a wonderfully nutritious cruciferous vegetable, but it’s also one of the lowest carb vegetables around, making this a perfect side dish or vegetarian main dish for any low-carb eating plan, including Paleo and Keto, as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Use Side Dishes to find more recipes like this one. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted March 2010. It was last updated and featured as a Friday Favorites pick on March 6, 2020.

Pinterest image of Roasted Cabbage with Lemon

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    140 Comments on “Roasted Cabbage with Lemon (Video)”

  1. You have to REALLY like cabbage to eat it cooked this way. I ended up adding tomato sauce after a few bites so not to waste it. Just too bitter, I thought.

    • I do really like cabbage and absolutely love this recipe, and it’s also been really popular. Sorry it was not a winner for you.

    • I’m not sure why anyone would choose to make a roasted cabbage recipe if you’re not a big fan of cabbage… But, this looks delicious.

      I’m Ukrainian, so braised, roasted, boiled, and sautéed cabbage is a staple. I’ll be doing this with herb and garlic mashed cauliflower and grilled Beyond sausages tomorrow. Can’t wait to try it!

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  6. This looks fantastic! I can’t wait to try it.

  7. Not sure what I did wrong, but it was a waste of a head of cabbage. The pieces turned out either burnt or not cooked and the burnt parts were the consistency of plastic, so ended up throwing the whole thing in the trash.

    • Sorry it didn’t work for you. Don’t know what you did wrong either, because I have made this at least 25 times, and as you can see from the comments above this recipe has a lot of fans. Have you ever had your oven temperature checked?

  8. loved this, just made it with our corned beef, brings out the sweetness of the cabbage