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’ll love this roasted cabbage recipe!
PIN Roasted Cabbage with Lemon to try it later!
It’s March and I love the way cabbage goes on sale at almost every grocery store in the U.S. this month. And since cabbage is less expensive right now, I’m featuring this Roasted Cabbage with Lemon for Friday Favorites this week to see if I can encourage you to try it.
Years ago I cooked some corned beef and made this amazing roasted cabbage recipe to serve with it, and since then I’ve made this over and over and loved it every time I made 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 have to be the one I’d pick.
I hope you think about this tasty roasted cabbage any time it’s cabbage season and you need an easy low-carb side dish. And if you do happen to be cooking some corned beef later this month, I think this cabbage that’s roasted with lemon is the perfect side dish!
What ingredients do you need for this recipe:
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- green cabbage
- Olive Oil (affiliate link)
- fresh squeezed lemon juice, I used my fresh-frozen lemon juice
- generous amount of sea salt and fresh ground black pepper
- lemon slices, for serving cabbage (optional)
How I improved this Roasted Cabbage Recipe:
Thanks to reader participation there are now slightly improved instructions for this Roasted Cabbage with Lemon! 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.
Can the roasted cabbage be reheated?
I think most roasted vegetable recipes are best eaten immediately after they come out of the oven. But the leftover cabbage from this recipe is still quite good when it’s been refrigerated and then reheated in the microwave or in an Air Fryer the next day. I would squeeze more lemon on the reheated cabbage if you have some!
Here’s a spicy cabbage recipe for Sriracha Fans:
And if you’re a fan of Sriracha Sauce, check out Spicy Baked Cabbage for another cabbage recipe that was inspired by this one.
More low-carb cabbage recipes to enjoy:
You can also check out Low-Carb and Keto Cabbage Recipes, Low-Carb and Keto Cabbage Salads, or Low-Carb and Keto Soups with Cabbage for more recipes with cabbage.
How to make Roasted Cabbage with Lemon:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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.)
- Arrange cabbage pieces on a large baking sheet that you’ve sprayed with olive oil or non-stick spray.
- Whisk together the olive oil and lemon juice.
- 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.
- Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully.
- Then roast the cabbage 10-15 minutes more on the second side, or until it’s done to your liking.
- Serve the cabbage hot, with extra lemon slices for people to squeeze on a bit more lemon juice if they’d like.
Make it a Low-Carb Meal:
Of course this roasted cabbage recipe 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! And truthfully I love this so much I could make an entire meal of it for a meatless dinner!
More Low-Carb Recipes with Cabbage:
- Stuffed Peppers with Beef, Sausage, and Cabbage
- Vietnamese Cabbage Salad with Chicken
- Instant Pot Ham and Cabbage Soup
- Fried Cabbage with Corned Beef
- Instant Pot Cabbage and Sausage
Roasted Cabbage with Lemon
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)
- Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
- 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.
- 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.
- Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
- Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.
- Then remove pan from oven turn each wedge carefully.
- 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.
- 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.
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.
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 Keto, as well as for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted March 2010. It was updated in 2020, and updated again with more information and featured as a Friday Favorites pick in 2023.
132 Comments on “Roasted Cabbage with Lemon (Video)”
loved this, just made it with our corned beef, brings out the sweetness of the cabbage
Glad you enjoyed it!
This is such a cool recipe! I have never seen cabbage cooked this way, but I want to try it for sure. Thanks!!
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 🙂
Hope you enjoy!
Oh, I have never made this recipe quite like this. Delicious. A must-try!
Thanks, hope you enjoy! I am just crazy about it!
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!
I have to try that! Thanks for sharing.
This was absolutely delicious!!! I added sprinkles of Lemon Pepper seasoning when almost done. Gave it extra zest😄
I love that idea, so glad you enjoyed it!
I made this today. Unfortunately my wife and son (7) weren't impressed. But I loved it!
I love this too but I get that some people just don't appreciate cabbage!
Thanks Michelle, so glad you liked it. Good luck!
This was a new way of making cabbage for us and we LOVED it! Thanks Kalyn and am looking forward to reviewing lots of recipes coming up 🙂
Sandy, I think that's a brilliant idea. I may have to try it myself!
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!
Dora, so glad you liked it!
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.
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.
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.
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)
I followed your recipe today and it is amazing! I already love cabbage, but the lemon juice took it to another level of delicious.
Ladki, I think I must try your version now; sounds wonderful!
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!
I love it that this recipe is still finding new fans. So tasty and healthy.