With just 4 simple ingredients, this oven-roasted purple cabbage is incredibly flavorful, easy to make, and budget-friendly. It’s one of my favorite side dishes for busy weeknights because it goes with almost everything—and the whole family actually eats it.

A bowl of oven roasted cabbage

Red cabbage (or purple cabbage—same thing) has quickly become one of my favorite vegetables lately. While I grew up eating it mostly in stuffed cabbage rolls or coleslaw, roasting it completely changed my mind.

I know cabbage doesn’t usually get much love, but hear me out: roasted cabbage is a total game-changer. The edges caramelize, the texture softens, and the flavor becomes surprisingly rich and slightly sweet. If you’ve ever been on the fence about cabbage, this recipe might just convert you.

It pairs beautifully with so many meals, especially simple proteins and grain-based dishes—making it an easy, reliable side you’ll come back to again and again.

Tips for Roasting purple Cabbage

  1. Use a long, sharp knife to make clean, even cuts—this helps the cabbage cook evenly.
  2. Cut from the top of the cabbage (opposite the root) to avoid overly dense core pieces.
  3. For slices about 1 inch thick, roast at 400°F. If slicing thinner, lower the temperature to 375°F to prevent burning.
Roasted purple cabbage is fully cooked on a cookie sheet, and topped with sesame seeds.

Other Ways to Cook Cabbage

While roasting is my favorite method, cabbage is incredibly versatile. This recipe also works well if you sauté the cabbage or grill it—the grill adds a smoky char that takes it to another level.

Red cabbage is also delicious raw. You’ll often see it in salads or slaws, but I highly recommend massaging it with dressing or oil and letting it marinate in the fridge for a few hours to soften and deepen the flavor.

My Favorite Ways to Serve Roasted Red Cabbage

Roasted purple cabbage pairs especially well with earthy flavors like mushrooms, lentils, and grains, making it a great option for vegetarian or vegan meals.

It also works beautifully alongside my BBQ Ribs, beef, or seafood, or even dressed up as an appetizer with crispy bacon and a drizzle of lemony sauce.

However you serve it, this simple side dish is one you’ll want in regular rotation.

What’s your favorite way to eat cabbage? Let me know in the comments!

Roasted purple cabbage is fully cooked on a cookie sheet, and topped with sesame seeds with a wooden spoon scooping some up.

Get the recipe:Oven Roasted Purple Cabbage (Easy 4-Ingredient Side Dish)

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
With only 4 simple ingredients, this easy oven-roasted purple cabbage recipe is so flavorful. It is budget-friendly and goes with every dish!
4.42 stars (17 reviews)
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Ingredients

  • 1/2 head purple cabbage
  • 2 – 3 tbsp avocado oil
  • 1 – 2 tsp garlic powder
  • 1 – 2 tsp smoked paprika
  • Salt and Pepper to taste

Equipment

Instructions 

  • Preheat oven to 400 F degrees
  • Start by removing and discarding the outer layer of the cabbage along with any limp leaves. Rinse the cabbage head, then slice it into even pieces.
  • Add the seasoning and gently massage it into the cabbage slices. This step helps soften the cabbage and allows it to absorb the flavors more evenly—a technique commonly used with kale for the same reason.
  • Arrange the cabbage on a baking sheet and roast in a 400°F oven for 20–25 minutes, flipping halfway through, until tender with lightly crisped edges.

Notes

* Use 2 pans if the cabbage is large. Overcrowding the cabbage will lead to "steaming" instead of "roasting".
The reason I used avocado oil is that it has a high smoking point. But you can use any cooking oil you have in hand.
Serving: 1g, Calories: 133kcal, Carbohydrates: 10g, Protein: 2g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Sodium: 50mg, Fiber: 3g, Sugar: 4g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Sides
Cuisine: American