19 Delicious Cabbage Recipes for the Oven

Get ready to fall in love with cabbage all over again! This humble vegetable transforms into something truly magical when roasted in the oven—becoming tender, sweet, and packed with flavor. Whether you’re craving cozy comfort food or a quick weeknight dinner, these 19 delicious recipes will show you just how versatile and tasty oven-baked cabbage can be. Let’s dive in and discover your new favorite dish!

Oven-Baked Cabbage Steaks

Tired of the same old side dishes? These oven-baked cabbage steaks are about to become your new favorite. They’re surprisingly simple to make and turn humble cabbage into something truly special with minimal effort.

Ingredients

– 1 large head of green cabbage
– 3 tablespoons of olive oil
– 1 teaspoon of garlic powder
– ½ teaspoon of smoked paprika
– A generous sprinkle of salt and black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Remove any loose outer leaves from the cabbage and slice it into 1-inch thick steaks, keeping the core intact to hold them together.
3. Arrange the cabbage steaks in a single layer on your prepared baking sheet.
4. Brush both sides of each cabbage steak generously with olive oil using a pastry brush.
5. Sprinkle the garlic powder, smoked paprika, salt, and black pepper evenly over both sides of the steaks.
6. Bake for 25-30 minutes until the edges are crispy and golden brown.
7. Carefully flip each steak halfway through cooking using a spatula to ensure even browning on both sides.
8. Check for doneness by inserting a fork into the thickest part—it should slide in easily when fully cooked.
9. Remove from the oven and let rest for 2-3 minutes before serving.

Ready to dig in? The edges get wonderfully crispy while the centers stay tender and sweet. Try topping them with a drizzle of tahini sauce or some crumbled bacon for an extra flavor boost—they’re fantastic alongside grilled chicken or as a vegetarian main course.

Stuffed Cabbage Rolls with Tomato Sauce

Mmm, there’s something so comforting about cabbage rolls simmering away on the stove. You get that amazing savory aroma filling your kitchen while these little bundles of goodness cook to perfection. They’re the kind of meal that feels like a warm hug on a chilly evening.

Ingredients

• 1 large head of green cabbage
• 1 pound of ground beef
• 1 cup of cooked white rice
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 egg
• a couple of tablespoons of olive oil
• 1 can (28 ounces) of crushed tomatoes
• a splash of beef broth
• a pinch of sugar
• a sprinkle of dried oregano
• salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully lower the whole cabbage head into the boiling water and cook for 5-7 minutes until the outer leaves become pliable.
3. Remove the cabbage and let it cool until you can handle it comfortably, then gently peel off 12 large leaves.
4. Use a sharp knife to trim the thick rib from the bottom of each leaf so they’ll roll easily.
5. Heat a couple of tablespoons of olive oil in a large skillet over medium heat until shimmering.
6. Add the chopped onion and cook for 4-5 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 more minute until golden and aromatic.
8. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned throughout.
9. Transfer the beef mixture to a large bowl and let it cool for 5 minutes.
10. Mix in the cooked rice, egg, 1 teaspoon of salt, and ½ teaspoon of black pepper until well combined.
11. Place about ¼ cup of the filling in the center of each cabbage leaf.
12. Fold the sides of the leaf over the filling, then roll tightly from the bottom to form neat packages.
13. Arrange the cabbage rolls seam-side down in a single layer in a large Dutch oven or heavy pot.
14. Pour the crushed tomatoes over the rolls, then add a splash of beef broth, a pinch of sugar, and a sprinkle of oregano.
15. Bring the sauce to a gentle bubble over medium heat, then reduce to low, cover, and simmer for 45-50 minutes until the cabbage is tender and the flavors have melded.
16. Check for seasoning and add more salt if needed before serving.

Get ready for the most satisfying texture contrast—tender cabbage gives way to that savory filling, all swimming in that rich tomato sauce. The beef stays wonderfully moist thanks to the steaming method, while the rice soaks up all those delicious juices. Try serving these over mashed potatoes for the ultimate comfort food experience, or make extra because they reheat beautifully for lunch the next day.

Roasted Cabbage Wedges with Garlic

You know how sometimes you want something delicious but don’t feel like spending hours in the kitchen? These roasted cabbage wedges are your new best friend—they turn humble cabbage into crispy, caramelized magic with minimal effort. Seriously, once you try them, you’ll wonder why you haven’t been roasting cabbage all along.

Ingredients

– 1 medium head of green cabbage
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– A generous sprinkle of salt
– A few cracks of black pepper
– A squeeze of fresh lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the cabbage into 1-inch thick wedges, keeping the core intact so they hold together.
3. Arrange the cabbage wedges in a single layer on your prepared baking sheet.
4. Drizzle olive oil evenly over both sides of each cabbage wedge.
5. Sprinkle minced garlic, salt, and black pepper over all the wedges.
6. Roast for 20 minutes at 425°F until the edges start browning.
7. Flip each wedge carefully using tongs—this helps them cook evenly and get crispy on both sides.
8. Roast for another 15-20 minutes until deeply golden and tender when pierced with a fork.
9. Transfer the wedges to a serving plate and squeeze fresh lemon juice over the top.

These wedges come out with crispy, almost burnt edges and a tender, sweet center that’s completely addictive. The garlic gets toasty and mellow while the lemon brightens everything up—perfect as a side or piled high on a grain bowl for a satisfying vegetarian main.

Cheesy Cabbage Casserole

Back when the weather turns chilly, you just want something warm and comforting that doesn’t take all day to make. This cheesy cabbage casserole is exactly that kind of cozy dish. It’s hearty, satisfying, and so simple to throw together.

Ingredients

– 1 medium head of green cabbage, chopped
– 1 yellow onion, diced
– 2 cloves of garlic, minced
– 1 pound of ground beef
– 1 can (15 ounces) of tomato sauce
– 1 cup of shredded cheddar cheese
– 1/2 cup of shredded mozzarella cheese
– 1/2 cup of heavy cream
– 2 tablespoons of olive oil
– 1 teaspoon of dried oregano
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add 1 diced yellow onion and cook for about 5 minutes, until it becomes translucent.
4. Add 2 minced garlic cloves and cook for 1 more minute, just until fragrant.
5. Add 1 pound of ground beef to the skillet, breaking it up with a spoon as it cooks.
6. Cook the beef for 6-8 minutes until it’s fully browned and no pink remains.
7. Stir in 1 can of tomato sauce, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
8. Let the mixture simmer for 3 minutes to allow the flavors to blend.
9. While the meat simmers, chop 1 medium head of green cabbage into bite-sized pieces.
10. Add the chopped cabbage to the skillet and stir everything together.
11. Pour in 1/2 cup of heavy cream and stir until well combined.
12. Transfer the entire mixture to a 9×13 inch baking dish, spreading it out evenly.
13. Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
14. Sprinkle 1/2 cup of shredded mozzarella cheese over the cheddar.
15. Bake uncovered at 375°F for 25-30 minutes, until the cheese is melted and bubbly with golden spots.
16. Let the casserole rest for 5 minutes before serving to allow it to set.

Nothing beats the way the tender cabbage soaks up the rich, tomatoey sauce while the cheesy top gets perfectly golden. The creamy texture with those crispy cheese edges makes every bite satisfying. Try serving it with a simple green salad or some crusty bread to soak up every last bit.

Sweet and Spicy Baked Cabbage

You know those days when you want something healthy but still packed with flavor? Sweet and Spicy Baked Cabbage is your answer—it’s crispy, caramelized, and seriously addictive. Trust me, this will become your new favorite side dish.

Ingredients

– 1 medium head of green cabbage
– 3 tablespoons of olive oil
– 2 tablespoons of honey
– 1 tablespoon of soy sauce
– 1 teaspoon of red pepper flakes
– A couple of cloves of garlic, minced
– A big pinch of salt
– A splash of apple cider vinegar

Instructions

1. Preheat your oven to 400°F.
2. Cut the cabbage into 1-inch thick wedges, keeping the core intact so they hold together.
3. Arrange the cabbage wedges in a single layer on a large baking sheet.
4. Drizzle the olive oil evenly over the cabbage, making sure both sides are lightly coated.
5. Sprinkle the salt over the cabbage wedges.
6. Bake for 20 minutes at 400°F until the edges start to brown.
7. While the cabbage bakes, whisk together the honey, soy sauce, red pepper flakes, minced garlic, and apple cider vinegar in a small bowl.
8. Flip the cabbage wedges carefully using tongs after 20 minutes.
9. Brush the honey-soy mixture generously over the top of each cabbage wedge.
10. Return the baking sheet to the oven and bake for another 15–20 minutes at 400°F until the cabbage is tender and the glaze is bubbly and caramelized.
11. Remove from the oven and let it cool for 5 minutes before serving.

That caramelized glaze gives each bite a sticky-sweet kick, while the edges stay wonderfully crisp. Try serving it alongside grilled chicken or crumbling some feta over the top for extra tang—it’s a game-changer.

Balsamic-Glazed Cabbage Slices

Kind of tired of the same old side dishes? You need to try these balsamic-glazed cabbage slices—they’re crispy, tangy, and totally addictive. They come together in no time and are perfect for shaking up your weeknight dinner routine. Trust me, your taste buds will thank you.

Ingredients

– 1 medium head of green cabbage
– 3 tablespoons of olive oil
– 1/4 cup of balsamic vinegar
– 2 tablespoons of honey
– A couple of cloves of garlic, minced
– A pinch of salt
– A sprinkle of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the cabbage into 1-inch thick rounds, keeping the core intact to hold the slices together.
3. Arrange the cabbage slices in a single layer on the prepared baking sheet.
4. Brush both sides of each cabbage slice with olive oil using a pastry brush.
5. Season the tops evenly with salt and black pepper.
6. Roast the cabbage in the preheated oven for 20 minutes.
7. While the cabbage roasts, whisk together balsamic vinegar, honey, and minced garlic in a small bowl until smooth.
8. After 20 minutes, remove the baking sheet from the oven and flip each cabbage slice with tongs.
9. Brush the tops generously with the balsamic glaze mixture.
10. Return the baking sheet to the oven and roast for another 15 minutes, or until the edges are crispy and caramelized.
11. Tip: For extra crispiness, space the slices well apart on the baking sheet to allow air circulation.
12. Tip: If the glaze thickens too much while roasting, thin it with a teaspoon of water and re-whisk.
13. Tip: Check for doneness by piercing the cabbage with a fork—it should be tender but not mushy.
14. Remove from the oven and let cool for 2–3 minutes before serving.

Absolutely love how the edges get crispy while the centers stay tender. The sweet-tangy glaze pairs perfectly with grilled chicken or as a standout side at potlucks. Try topping them with a sprinkle of red pepper flakes for a spicy kick!

Herb-Infused Roasted Cabbage

Aren’t you tired of the same old side dishes? This herb-infused roasted cabbage will completely change your mind about this humble vegetable. You’re going to love how the edges get crispy while the inside stays tender and flavorful.

Ingredients

– 1 medium head of green cabbage
– 3 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 tablespoon of fresh thyme leaves
– 1 teaspoon of dried oregano
– A generous pinch of salt
– A couple of cracks of black pepper
– A squeeze of fresh lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the cabbage into 8 equal wedges, making sure each piece has some core attached to hold it together.
3. In a small bowl, whisk together the olive oil, minced garlic, thyme, oregano, salt, and pepper.
4. Brush the herb mixture generously over all sides of each cabbage wedge, getting into all the nooks and crannies.
5. Arrange the cabbage wedges in a single layer on your prepared baking sheet, leaving space between them for even browning.
6. Roast for 25-30 minutes until the edges are deeply browned and crispy, flipping halfway through for even cooking.
7. Remove from the oven and immediately squeeze fresh lemon juice over the hot cabbage.

Get ready for the most amazing texture contrast you’ve ever experienced in a vegetable dish. The crispy, caramelized edges give way to a surprisingly tender interior that’s packed with savory herb flavor. Try serving it alongside grilled chicken or crumbling some feta cheese over the top for an extra flavor boost.

Creamy Cabbage Gratin

Haven’t you been craving something cozy and comforting lately? This creamy cabbage gratin is just the thing to warm you up on a chilly evening. It’s cheesy, rich, and surprisingly easy to throw together.

Ingredients

– 1 medium head of green cabbage, thinly sliced
– 1 cup of heavy cream
– A couple of cloves of garlic, minced
– A splash of olive oil
– 1 cup of shredded Gruyère cheese
– 1/2 cup of grated Parmesan cheese
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Thinly slice the cabbage into shreds, about 1/4-inch thick, so it cooks evenly and gets tender.
3. Heat a splash of olive oil in a large oven-safe skillet over medium heat.
4. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the sliced cabbage to the skillet and cook for 8–10 minutes, stirring occasionally, until it’s wilted and slightly golden.
6. Pour in the heavy cream, stirring to coat the cabbage evenly.
7. Sprinkle in a pinch of salt and black pepper, mixing well.
8. Remove the skillet from the heat and stir in 3/4 cup of the shredded Gruyère cheese until it melts into the cream.
9. Top the mixture evenly with the remaining 1/4 cup of Gruyère and the grated Parmesan cheese.
10. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the top is bubbly and golden brown.
11. Let it rest for 5 minutes before serving to allow the flavors to meld.

You’ll love how the cabbage turns silky and soft, soaking up all that creamy, cheesy goodness. Try serving it alongside a simple roast chicken or as a standout side at your next potluck—it’s sure to disappear fast!

Oven-Braised Cabbage with Bacon

Sometimes you need a side dish that feels cozy but doesn’t require hours in the kitchen. This oven-braised cabbage with bacon is exactly that—tender, savory, and packed with flavor from just a handful of ingredients.

Ingredients

• 1 head of green cabbage
• 6 slices of thick-cut bacon
• 1 large yellow onion
• 2 cloves of garlic
• 1 cup of chicken broth
• 2 tablespoons of apple cider vinegar
• A couple of tablespoons of olive oil
• A good pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Chop the bacon into ½-inch pieces.
3. Heat a large oven-safe skillet or Dutch oven over medium heat for 2 minutes.
4. Add the bacon and cook for 6-8 minutes until crispy, stirring occasionally.
5. Remove the bacon with a slotted spoon, leaving the drippings in the pan.
6. Slice the onion into thin half-moons.
7. Add the onion to the bacon drippings and cook for 5 minutes until softened.
8. Mince the garlic and add to the onions, cooking for 1 minute until fragrant.
9. Core the cabbage and cut it into 1-inch wedges.
10. Arrange the cabbage wedges in a single layer in the skillet.
11. Pour in the chicken broth and apple cider vinegar.
12. Drizzle with olive oil and season generously with salt and pepper.
13. Cover the skillet tightly with a lid or foil and transfer to the oven.
14. Braise for 45 minutes until the cabbage is tender when pierced with a fork.
15. Remove from oven and sprinkle the reserved bacon over the top.

The cabbage becomes meltingly tender while soaking up all the smoky bacon flavor. Try serving it alongside roasted chicken or topping it with a fried egg for a complete meal—the creamy yolk pairs perfectly with the savory braising liquid.

Lemony Roasted Cabbage Quarters

Now, if you’re looking for a side dish that’s both ridiculously easy and surprisingly delicious, lemony roasted cabbage quarters are about to become your new best friend. They transform a humble veggie into something truly special with minimal effort. You’ll love how the edges get all crispy and caramelized.

Ingredients

– 1 medium head of green cabbage
– 3 tablespoons of olive oil
– The juice from 1 large lemon
– A couple of cloves of garlic, minced
– 1 teaspoon of kosher salt
– A good sprinkle of freshly ground black pepper
– A pinch of red pepper flakes (if you like a little heat)

Instructions

1. Preheat your oven to 425°F (218°C) and grab a large rimmed baking sheet.
2. Slice the cabbage head in half from top to bottom, then slice each half again to create four equal quarters, keeping the core intact to hold the wedges together.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, kosher salt, black pepper, and red pepper flakes.
4. Place the cabbage quarters on your baking sheet, cut-side up, and brush the entire surface of each wedge generously with the lemon-oil mixture, making sure to get it in between the leaves.
5. Roast the cabbage in your preheated oven for 25-30 minutes, until the outer leaves are deeply browned, crispy, and slightly charred at the edges.
6. Carefully flip each cabbage quarter over using tongs to expose the other cut side.
7. Roast for another 15-20 minutes, until the second side is also tender, golden brown, and crispy.
8. Remove the baking sheet from the oven and let the cabbage rest for 5 minutes before serving to allow the flavors to settle. Tip: For extra crispy edges, make sure your cabbage isn’t crowded on the pan. Tip: Don’t skip flipping the wedges—it ensures even browning and tenderness throughout. Tip: If the outer leaves are browning too quickly, you can loosely tent the pan with foil.

That first bite gives you the perfect combo of tender, almost sweet inner leaves and those delightfully crispy, browned edges. The lemon and garlic cut through the richness beautifully. Try serving these wedges alongside grilled chicken or flaking them over a grain bowl for a seriously satisfying meal.

Cabbage and Vegetable Bake

You know those cozy nights when you want something hearty but don’t want to spend hours in the kitchen? This cabbage and vegetable bake is your answer—it’s comforting, packed with flavor, and so simple to throw together.

Ingredients

• 1 medium head of green cabbage, chopped into bite-sized pieces
• 2 large carrots, peeled and sliced into thin rounds
• 1 yellow onion, diced
• 2 cloves of garlic, minced
• 1 cup of shredded cheddar cheese
• 1/2 cup of heavy cream
• 2 tablespoons of olive oil
• 1 teaspoon of dried thyme
• 1/2 teaspoon of paprika
• Salt and black pepper, a good pinch of each

Instructions

1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion and cook for about 5 minutes, until it turns soft and translucent.
4. Tip: Stir the onion occasionally to keep it from burning—this builds a sweet base flavor.
5. Toss in the minced garlic and cook for 1 minute, just until fragrant.
6. Add the sliced carrots and chopped cabbage to the skillet.
7. Sprinkle in the dried thyme, paprika, salt, and black pepper.
8. Cook everything for 8–10 minutes, stirring now and then, until the veggies start to soften.
9. Tip: Don’t overcook the veggies here—they’ll finish in the oven and stay nicely textured.
10. Transfer the veggie mix to your baking dish and spread it out evenly.
11. Pour the heavy cream over the top, making sure it seeps into the layers.
12. Scatter the shredded cheddar cheese evenly over the veggies.
13. Cover the dish with foil and bake for 20 minutes.
14. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and lightly golden.
15. Tip: Let it sit for 5 minutes after baking—this helps the cream set so it’s not too runny when you serve.

Buttery and rich from the cream and cheese, this bake has a wonderful softness with just a bit of crunch from the veggies. Serve it as a main with crusty bread or as a side to roasted chicken—either way, it’s a crowd-pleaser.

Parmesan Crusted Cabbage Slices

Finally, if you’re looking for a veggie side that’s anything but boring, these parmesan crusted cabbage slices are your answer. They turn humble cabbage into crispy, cheesy wedges that might just steal the show from your main dish. You’ll love how simple they are to throw together for a weeknight win.

Ingredients

• 1 medium head of green cabbage
• 1/4 cup of olive oil
• 1 cup of grated Parmesan cheese
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of black pepper
• A pinch of salt

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Slice the cabbage into 1-inch thick rounds, keeping the core intact so the slices hold together.
3. Brush both sides of each cabbage slice generously with olive oil using a pastry brush.
4. In a small bowl, mix together the Parmesan cheese, garlic powder, paprika, black pepper, and salt.
5. Sprinkle the Parmesan mixture evenly over both sides of each cabbage slice, pressing gently to help it adhere.
6. Arrange the coated cabbage slices in a single layer on your prepared baking sheet.
7. Bake for 20 minutes at 400°F until the bottoms are golden brown and crispy.
8. Carefully flip each cabbage slice using a spatula.
9. Return to the oven and bake for another 15-20 minutes until the cheese is deeply golden and crispy.
10. Remove from oven and let cool for 5 minutes before serving.

Getting these right means you’ll have wedges with a satisfying crunch outside and tender sweetness inside. The Parmesan forms a savory crust that pairs perfectly with the cabbage’s mild flavor. Try serving them with a squeeze of lemon or alongside grilled chicken for a complete meal that feels special.

Savory Cabbage and Sausage Bake

Sometimes you just need a cozy, one-pan dinner that practically makes itself. Savory cabbage and sausage bake is that kind of meal—hearty, flavorful, and perfect for busy weeknights when you want something satisfying without a lot of fuss. It’s the kind of dish that fills your kitchen with the most amazing aroma while it bakes.

Ingredients

– 1 pound of smoked sausage, sliced into coins
– 1 medium head of green cabbage, roughly chopped
– 1 large yellow onion, thinly sliced
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 cup of chicken broth
– 1 teaspoon of smoked paprika
– A couple of pinches of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat the olive oil in a large, oven-safe skillet over medium heat.
3. Add the sliced sausage and cook for 5-7 minutes, until lightly browned.
4. Toss in the onion and cook for another 4 minutes, until it starts to soften.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant.
6. Add the chopped cabbage to the skillet and pour in the chicken broth.
7. Sprinkle everything with smoked paprika, salt, and pepper, then stir to combine.
8. Tip: If your skillet isn’t big enough to hold all the cabbage at first, let it wilt down for a minute or two before adding the rest.
9. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes.
10. Tip: For extra browning on top, switch the oven to broil for the last 2-3 minutes, but watch it closely so it doesn’t burn.
11. Carefully remove the skillet from the oven—remember the handle will be hot!
12. Tip: Let it sit for 5 minutes before serving; this helps the flavors meld and makes it easier to portion.
Finally, this bake comes out tender and savory, with the cabbage soaking up all the smoky sausage flavors. It’s fantastic served straight from the skillet with crusty bread for dipping, or you can top it with a sprinkle of Parmesan cheese for an extra layer of richness.

Conclusion

Ready to transform humble cabbage into something spectacular? This collection proves just how versatile and delicious oven-baked cabbage can be. From crispy roasted wedges to comforting casseroles, there’s something here for every taste. Pick your favorite recipe to try this week, and let us know how it turns out in the comments below! Don’t forget to share these tasty ideas with fellow food lovers by pinning this article.