Garlic Butter Roasted Cabbage

Finished cabbage fresh out of the oven with a fork, ready to eat.

4.39 from 39 votes

Garlic Butter Roasted Cabbage

Roasting cabbage with garlic and butter transforms it into a melt-in-your-mouth incredible side dish with amazing soft texture on the inside and crispy cabbage leaves around the outside. Pair it with any main dish for an unforgettable experience!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 136kcal

Author: Julia

Equipment

1 Large Sheet Pan

Ingredients

1 medium-sized head green cabbage
5 Tbsp unsalted butter divided*
1 tsp onion powder
¾ tsp sea salt to taste
1/2 tsp paprika
1/2 tsp dried parsley
2 large cloves garlic minced**

Instructions

Bring 4 tablespoons of butter out of your refrigerator about 10-20 minutes ahead of time to soften, or use the ‘soften’ mode on your microwave to soften it.
Preheat the oven to 420 degrees Fahrenheit. The high heat results in a caramelized effect with a lovely crisp around the edges.
Place the cabbage on a cutting board and use a sharp knife to cut the rounded head and the hard tail off of the head of cabbage.
Cut the head of cabbage into 1/2-inch to ¾- inch thick wedges. This thickness results in super tender cabbage with crispy edges. If you’re looking for less crispy edges, cut the cabbage into 1-inch rounds and bake for slightly longer. Thicker cabbage rounds will also be easier to flip and will therefore present better if you’re trying to keep the aesthetic fancy.
Lightly spray a large baking sheet with cooking oil and place the cabbage slices on the sheet in a single layer. I recommend using a large rimmed sheet pan. If you don't have cooking spray, you can use a sheet of parchment paper for easy cleanup.
Spread the 4 tablespoons of softened butter over the cabbage wedges. You can also drizzle a little bit of olive oil over the cabbage to help protect it from the high heat of oven roasting if you'd like.
Sprinkle the cabbage with sea salt, onion powder, paprika, and dried parsley.
Bake in the preheated oven for 20 minutes. Carefully flip the cabbage using a sturdy spatula. I use a metal spatula and I get it all the way underneath the cabbage round before flipping - this helps keep the cabbage held together. Don't worry if the cabbage unravels a little. You can always arrange it neatly again. Bake for another 5 minutes, or until the cabbage is golden brown, softened and beginning to caramelize. As the cabbage roasts, you can prepare the final garlic butter drizzle. The exact cooking time depends on the thickness of the wedges as well as how you like your savory cabbage cooked.
Microwave the remaining 1 tablespoon of butter in a ramekin or small bowl for 20 to 30 seconds to melt it. Stir the minced garlic into the butter. Spread the garlic butter mixture over the cabbage rounds. Continue baking for another 3 to 5 minutes, or until the garlic is very fragrant, and the cabbage has reached your desired level of doneness. Note: if you don't have fresh garlic on hand, you can skip this step and sprinkle garlic powder over the cabbage wedges at the same time as the other seasonings before roasting.
Serve garlic butter roasted cabbage with your main dish, and enjoy!

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