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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!

PIN Low-Carb Roasted Cabbage with Lemon to try it later!

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. This is such a cool recipe! I have never seen cabbage cooked this way, but I want to try it for sure. Thanks!!

  2. Hi there! The recipes are great. I have one suggestion that I wish they would start doing – putting the nutrition values on each one.

    Thank you

    • Yes, it would be nice if I had unlimited time. But I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog already.

      I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

  3. There’s half a cabbage in my fridge just crying out to be cooked like this! Looks simple but very tasty – may be doing this tonight 🙂

  4. Oh, I have never made this recipe quite like this. Delicious. A must-try!

  5. I love this way of cooking cabbage. My tip is: cut a lemon in 4 and put the wedges between the cabbage and roast the lemon and cabbage together.  Squeeze the juice over the wedges and enjoy the warm, sweet and sour taste!

  6. This was absolutely delicious!!! I added sprinkles of Lemon Pepper seasoning when almost done. Gave it extra zest😄

  7. I made this today. Unfortunately my wife and son (7) weren't impressed. But I loved it!

  8. Thanks Michelle, so glad you liked it. Good luck on South Beach!

  9. This was a new way of making cabbage for us and we LOVED it! I am trying really hard to follow SB diet plan so I will be making a lot of your posted phase one recipes to stay safe and along the guidelines. Thanks Kalyn and am looking forward to reviewing lots of recipes coming up 🙂

  10. Sandy, I think that's a brilliant idea. I may have to try it myself!

  11. Kalyn, I saved this recipe to my files some time ago, and then rediscovered it when I opened my 2007 Thanksgiving file looking for ideas. Not sure how it accidentally got into that file, but think it fortuitous anyway, as it dawned on me that this is an excellent way to prepare Brussel Sprouts, a traditional Turkey Day veggie. I think I will!

  12. Dora, so glad you liked it!

  13. I had an almost whole cabbage in my refrigerator and didn't want to eat just plain cabbage salad, so I did this instead. It was so awesome! Thank you for the recipe.

  14. Kristen, you are welcome to feature this as long as the entire recipe is not reprinted. I am happy to let you use the photo as well, as long as there is a link to get the recipe from my site.

  15. I saw these on Pinterest. and have been obsessed ever since. I am going to feature these on my blog. I have s sunday spotlight called " Words I wish I wrote" where i feature outstanding posts. If its not ok, please let me know.

  16. Trying this tonight! Using a red cabbage, and added a little fresh garlic to the lemon/oil. Can't wait to try it… looks delicious! (we love cabbage to begin with, so I'm sure it'll be fantastic)

  17. I followed your recipe today and it is amazing! I already love cabbage, but the lemon juice took it to another level of delicious.

  18. Ladki, I think I must try your version now; sounds wonderful!

  19. Let me first say that I hate cabbage. I'm more of a broccoli and cauliflower gal when it comes to the cruciferous family.

    But I got a huge cabbage head in my CSA and started looking up recipes of what to do with it online and ended up on your site. (An AWESOME site btw).

    And my husband and I tore up that entire head of cabbage!

    I made some adjustments though . . . . instead of olive oil I used 2 tsp soy sauce, 2 tbsp sesame oil, 2 tbsp lime juice and brushed them onto the wedges and baked it.

    So yummy and chewy!

  20. I love it that this recipe is still finding new fans. So tasty and healthy.