With only 4 simple ingredients you can make a nutritious, Paleo, Whole30, and Vegan vegetable dish. This roasted purple cabbage recipe is easy and budget-friendly and can be ready in just 30 minutes.

Red cabbage or purple cabbage, whatever you call it, this incredibly nutritious and delicious vegetable is one of my favorites lately.

It goes with almost everything. A few of my favorite dishes to pair with this roasted purple cabbage:

  1. Whole 30 Turkey Burger Recipe
  2. Best Oven Baked Chicken Breast
  3. Easy Slow Cooker BBQ Ribs

My experience with cabbage growing up was mostly stuffed cabbage rolls or in coleslaw.

I personally love cabbage, but I know it’s not often claimed as a favorite.

Let me tell you though, roasted cabbage is a GAME. CHANGER. Give this recipe a try for yourself, I assure you it will not disappoint.

Health Benefits of Purple Cabbage

Cabbage is a very underrated vegetable in my opinion.

It’s low calorie, low carb, but filled with health-boosting ingredients.

Red cabbage, often referred to as purple cabbage, contains antioxidants including vitamin a, vitamin c, vitamin b6, vitamin k, iron, and anthocyanin (gives the cabbage it’s purple color) along with some other beneficial vitamins and minerals.

Antioxidants prevent the oxidation (break down) of free radicals in our bodies.

Free radicals are the little buggers that are responsible for things such as aging and cancer, so it’s super important to make sure we are eating enough antioxidants to help keep us looking and feeling our best.

All cabbage (red/purple, green) are part of the Brassica family, which is the same family that includes broccoli, cauliflower, and Brussels sprouts.

The sulfuric compounds contained in these vegetables are helpful for healing impaired skin (acne, wounds) and provide structure and elasticity to our cells on a molecular level (aka helps keep us looking younger!).

It is also believed that the sulfuric compounds found in cabbage help reduce inflammation when applied topically, and from incorporating them into our diet as well.

Green cabbage is similar in flavor and can be a good substitution if you choose to use it in this recipe, however, the red cabbage has a higher amount of vitamins, minerals, and antioxidants than the green cabbage.

You can read more here. 

Ingredients Needed for Oven Roasted Red Cabbage

You probably have most, if not all, of the ingredients needed for this recipe in your pantry already. For this recipe, all you will need is:

  1. 1 small-medium head of red cabbage
  2. Cooking Oil (I used avocado oil)
  3. Garlic Powder
  4. Sweet Paprika
  5. Salt & Pepper, to taste

If you’re feeling fancy, you could throw some shredded parmesan cheese on top too (delicious!)

How to Oven Roast Red Cabbage

First, you want to remove and discard the outer layer along with any other limp leaves surrounding the cabbage. Wash the cabbage head and begin cutting.

Then, massage the seasoning into the purple cabbage slices.

Massaging the cabbage allows for the cabbage to soften up and better absorb the flavors. You may have commonly heard this technique used for kale salads because it softens the leaves and allows for better absorption of the dressing.

Lastly, roast the red cabbage in a 400 F oven for 20-25 minutes, flipping with tongs halfway through.

Tips for Roasting purple Cabbage

  1. Make sure you have a knife that is long and sharp enough to cut through the cabbage head. This will help with keeping the cabbage slices all the same size and cooking evenly.
  2. Cut starting at the top of the cabbage head (opposite the root base). You will avoid the pieces with the dense core and can just toss the end piece.
  3. For slices 1” thick or more, roast at 400 F. If roasting thinner slices, try 375 F to avoid burning.

Other Ways You Can Cook a Healthy Cabbage dish

While roasting has quickly become my favorite way to eat cabbage, it is a very versatile vegetable and can be prepared in a variety of ways.

This recipe would still be delicious by sautéing the cabbage or throwing it on the grill as well. The grill will impart a nice char that would really kick this recipe up a notch.

Red cabbage is also very tasty raw.

You’ll commonly see raw cabbage used in salad mixes and coleslaw.

I would recommend massaging the raw cabbage with whatever dressing/oil/vinegar you are using in your recipe, and then letting is marinate in the fridge for at least a couple of hours to really absorb the flavors.

My favorite way To serve Healthy Roasted Red Cabbage

Roasted purple cabbage pairs really well with earthy flavors such as mushrooms, lentils or grains so this could easily be served as part of a main dish for a vegan or vegetarian style eater.

It could be dressed up and used as an appetizer by drizzling with bacon and a lemon aioli or simply served as is on the side of any main dish.

Pork and beef always tend to pair well with cabbage whether it’s grilled, roasted, or raw, but I love to eat cabbage with seafood too!

What is your favorite way to eat cabbage? Leave a comment below!


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 Cabbage

With only 4 simple ingredients you can make a nutritious, paleo and vegan vegetable dish. This roasted purple cabbage recipe is easy and budget-friendly.
4.45 stars (18 reviews)


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



  • Preheat oven to 400 F degrees
  • Remove the steam the purple cabbage then slice it into thin strips. Spread onto a baking sheet (Do not overcrowd the cabbage *)
  • Massage avocado oil and seasoning into the cabbage evenly. Bake 25 – 30 minutes. Stir once halfway through.
  • The top should be slightly crispy and brown once done.


* 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.