Roasted Cabbage (keto + low carb)

This Roasted Cabbage is the perfect healthy side dish! Ready in 30 minutes, requires very little effort and cleanup, and has under 4 net carbs per serving!

For a side dish this delicious, you’ll be amazed it’s so easy and healthy! This Roasted Cabbage is coated in seasoning and roasted at a high temperature for beautifully crispy edges. These cabbage steaks are perfectly tender and would be an amazing side dish for nearly any entrée! 

Cabbage is an often-forgotten superfood filled with antioxidants, potassium, and vitamins. It’s also low in calories and carbs while still providing a dose of protein and fiber to keep your body feeling good! If you’re looking for a heart-healthy side dish to promote strong bones, a healthy immune system, and improved digestion, look no further than the humble cabbage.

This requires only four ingredients (plus salt, pepper, and red pepper flakes if you want them), so this can be thrown together easily! You can customize the seasonings based on your preference, making this a fantastic, simple dish on a busy weeknight. 

This dish will add a ton of flavor and nutrients without many calories or carbs! It’s great for keto meal prep and extremely versatile. You can even turn it into a sheet pan meal by cooking this Bacon Wrapped Pork Tenderloin! Just pop it into the oven for 15-20 minutes, then add your cabbage and cook as directed. This makes a super impressive, wholesome dish for just 4.5 net carbs total!

Ingredients for Roasted Cabbage Steaks

As always, this is a quick overview of what you’ll need. For specific measurements, keep scrolling down to the printable recipe card!

• Cabbage – I used a medium size green cabbage, outer leaves removed, sliced into wedges. If you prefer a milder flavor, you could use savoy cabbage instead. For even more nutritional benefits, use purple cabbage.
• Extra virgin olive oil and Worcestershire sauce – This mixture keeps the cabbage from drying out and provides great flavor. Feel free to replace the olive oil with avocado oil, vegetable oil, even bacon grease if you prefer.
• Garlic, Kosher salt, Black pepper, and Crushed red pepper flakes (optional) – These bring out the best flavor in the cabbage. Feel free to replace the minced garlic with 1/8-1/4 teaspoon of garlic powder if that’s more convenient. Skip the red pepper flakes if you don’t like a bit of spice.

How to Roast Cabbage

This dish is simple and requires few ingredients and little prep work! While the oven is preheating, slice half a head of cabbage into six wedges (feel free to double this recipe and use the full head if you’d like). In a small bowl, combine the oil, Worcestershire, and minced garlic. Brush this generously onto the cabbage wedges, making sure to cover as much as possible.

Spray a casserole dish or a rimmed baking sheet and place the cabbage wedges on it. Salt and pepper each wedge to taste, then roast 20-25 minutes. The edges should be a beautiful golden brown and the cabbage should be nicely tender. If you like a burst of citrus to brighten it, you could sprinkle the cooked cabbage with lemon juice just before serving.

What to Serve with Roasted Cabbage Wedges

I absolutely LOVED this roasted cabbage recipe with the Bacon Wrapped Pork Tenderloin (as pictured below), but you could serve this with many different types of dishes! Consider serving with a Spinach Stuffed Chicken for a great keto-friendly dinner, just 6.5 net carbs total. For a super kid-friendly meal, this would be fantastic with Chicken Tenders and Cheesy Cauliflower Casserole. It would also be great with Garlic Butter Cod and a Cheddar Garlic Keto Biscuit!

Storage and Reheating

Once cooked, allow the roasted cabbage to completely cool before storing in an airtight container in the fridge. It will last up to 5 days in the fridge, but you can extend the life of the cabbage by freezing it up to 3-6 months. When freezing, it’s best to tightly wrap with foil or plastic wrap before storing in a freezer bag.

How to keep crispy edges when reheating

• Air Fryer: 400 degrees F for about 3 minutes
• Oven: 450 degrees F 5-8 minutes (reheating on a rack in a pan might result in crispier edges)
• Skillet: Medium high heat, about 2 minutes per side.

If you have frozen the cabbage, make sure to allow it to thaw before reheating. Keep in mind that there will be a lot of extra moisture after freezing, so you may not be able to get super crispy edges when reheating previously frozen cabbage.

More Cabbage Recipes

• Cabbage and Sausage Foil Packs
• Sausage and Cabbage Skillet
• Keto Bacon Wrapped Cabbage
• Easy Egg Roll in a Bowl
• Slow Cooker Cabbage Roll Soup