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Kalyn's Kitchen

Low-Carb Roasted Cabbage with Lemon (Video)

Low-Carb Roasted Cabbage with Lemon is a perfect low-carb side dish for corned beef or any other kind of meat. And if you’re a cabbage fan, I promise you will make this over and over!

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Watch the video to see if you’d like to make Roasted Cabbage with Lemon!


Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.
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 Low-carb 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 cooking corned beef and cabbage this month 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.

Low-Carb Roasted Cabbage with Lemon process shots collage

How to Make Low-Carb Roasted Cabbage with Lemon:

(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!

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.

Low-Carb Roasted Cabbage with Lemon

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

Low-Carb Roasted Cabbage with Lemon is a perfect side dish for corned beef or any other kind of meat dish.


  • 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 Low-Carb Roasted Cabbage with Lemon

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    138 Comments on “Low-Carb Roasted Cabbage with Lemon (Video)”

  1. I made this and it was fabulous. I just posted it today in my Your Recipe – MyKitchen post linking back to you. Stop by and see!

  2. You have not steered me wrong yet Ms. K! We have made several of your recipes and they have all been great! Made this cabbage last night with garlic infused olive oil. I couldn't stop eating it. If I had been home alone I might've ate the whole head by myself! Your blog is a wonderful resource. Thanks for all you do to get new & yummy recipes out to your readers!

  3. Pinterest directed me here. And I'm going to share this with my Paleo eating sister. It's the least I could do in return for her telling me how to cook brussels sprouts so they're tasty.

  4. Made this tonight and served it with a black bean couscous salad. Delicious!

  5. This was AMAZING. Thank you for the how-to!

  6. Trixi, so glad you guys are enjoying it!

  7. When I told my family i was making roast cabbage they all looked at me as if to say…well I wont be eating that. Needless to say I have just cooked it two days in a row and they LOVE it! Thanks

  8. I love this, what a brilliant idea! How is it that you always end up with more cabbage than you know what to do with? 🙂

  9. I love this recipe with corned beef; hope you enjoy it.

  10. I am excited to try this tonight! I am a new fan of roasting veggies and this looks so yummy! I am also experimenting with my corned beef in the crockpot so this is the perfect way to cook the cabbage without adding the cabbage half way to my meat! THank you!

  11. Jayne I don't think this will be nearly as good after it's been frozen, but I bet you won't have much left it's so good!

  12. This cabbage looks amazing. I have never cooked cabbage before and my mother always boiled it. I am going to try and entice my teenage son with this recipe.

    Can I freeze the extra slices? If it's ok to freeze them, how would I re-heat them? Would you recommend thawing them first? I usually cook my vegetables from frozen.

    Thank you for the great site!


  13. Oh I love the idea of cooking this on the grill, how brilliant! And smart to keep the core intact for easier grilling too. Thanks for sharing!

  14. Oh my GOODNESS I made this last night and it was DELICIOUS! I think it's my new favorite snack!! I could pretty much eat the cabbage all by myself. I love the little crispy charred parts on the side. Mmm…thanks for the great inspiration!

  15. This is so yummy. We have made it 4 times. We tried it on the grill and loved it better that way. Just don't cut the core so it stays together better.

  16. What a simple, but delicious sounding idea! It reminds me of how people often will grill endive or other chicories. I'm looking forward to trying this out soon.

  17. I'm a fan of cabbage cooked any way any how and love coming up with new recipes for useing it. Roasting is one of my favorites next to stir frying. A great spice to add to your roasted cabbage along with the lemon juice and zest is a little summer savory. It offers a great flavor compliment and is great served with roasted pork or keilbasa sausage instead of corned beef.

  18. Geeky Gerl, sounds like a good breakfast to me!

  19. So what if I ate it for breakfast… I used Trader Joe's Kalamata EVO, TJ's Flower Pepper and the extra Tablespoon of Lemon Juice. Excellent!

  20. Kelly, I'm a cabbage lover too, and just love this recipe.

    Judith, glad you enjoyed it so much!