Garlic Loves Roasted Cabbage

Garlic Loves Roasted Cabbage


"If you're tired of the old boiled cabbage and like roasted veggies this will bring you back to one of our favorites. This is particularly good with ribs. Use crushed garlic to taste. I also like it a little burnt. Also watch out with those vegans because if you like leftovers you might have to make two pans at a time!"
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55 m servings 101 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
  2. Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
  3. Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 8
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Hi I'm Ricardo (Popi1950). I wanted to share with people some hints to improve my recipe. The cabbage wedges, you need to remove core and should be broken up into separate leaves. Then scatter ...

I was a little skeptical about how good this recipe would turn out, but boy was I wrong. Simple and very flavorful!!!!

This was a nice touch to our corned beef. The flavor was good and it was nice to just put it in the oven and cook it. Loved the cartelized flavor it got.

This was really good. Reminded me of buttered cabbage. The garlic did burn slightly but gave it that little bit of crispiness. I will definitely make this again for company

I liked the cabbage but the garlic burnt pretty fast. Next time I will add it during the second baking period. It dried a little bit and added some water.

This was very good. Next time I would roast the cabbage without the garlic for the first 30 minutes, then add the garlic and finish roasting. My oven is not reliable so I would roast much longe...

Perfect for a low carb lunch. I put in my countertop oven and let it roast while I did some work. I really like the burnt crunchy ends.

Well, my top layer of cabbage burned so I removed it before taking the picture. Burned as in charred. That might have been my fault though so I am giving this recipe 4 stars based off how the bo...

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