Roasted Cabbage With Capers and Garlic
Published April 11, 2025
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup extra-virgin olive oil, plus more for drizzling
- ¼cup capers, finely chopped
- 3garlic cloves, finely chopped
- Zest of 1 lemon
- ¼cup lemon juice (from 1 to 2 lemons), or more as needed
- Salt and pepper
- 1medium green cabbage (2½ to 3 pounds)
- Handful of chopped parsley or torn basil leaves
Nutritional analysis per serving (4 servings)
319 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 4 grams protein; 905 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees.
- Step 2
Place the olive oil, capers, garlic, lemon zest and lemon juice into a small bowl and stir to combine. Season generously with salt and black pepper. Taste to make sure the oil is both very lemony and salty, adjusting seasonings as needed.
- Step 3
Prepare the cabbage: Remove any wilted outer leaves, then halve the cabbage through its core. Place both halves flat side down on a cutting board and slice through the core into 1½-inch-thick wedges.
- Step 4
Drizzle a rimmed sheet pan with olive oil and gently transfer the cabbage, keeping each wedge intact and placing them flat-side down in a single layer. Spoon about half of the garlicky caper oil evenly over the cabbage and, using your hands, gently massage it in, pressing the garlic and capers over and between the leaves. Season lightly with salt and pepper.
- Step 5
Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.
- Step 6
Transfer the cabbage to serving plates. Drizzle the remaining garlicky caper oil over each wedge, scatter with parsley or basil, and serve.
Private Notes
Comments
We made the cabbage as written. The bitter cabbage flavor disappears and becomes a sweet texture combined with the garlic, lemon, briny caper flavor. It’s a hit at my house. I served it with today’s “butter basted chicken breasts.” The combination is terrific! I might add asparagus to the menu next time to soak up the lemon, butter, garlic flavors with a green veg!
Easy and tasty. Made with chicken apple sausages for a complete meal, yum
The brininess of the capers goes really well with the silkiness of the cabbage. I'd never roasted cabbage in thick wedges before and will remember this trick for the future.
Cooked this last night for the first time. My husband, sister, and I all loved it! I took the recipe instruction about the need for the olive oil mixture to have stong notes of lemon and salt and added in additional lemon juice. Even cabbage haters would live this dish!
Love love love!
Really delicious. Have made it twice! This time after baking, I chopped the cabbage into bite-sized pieces and tossed with crisped up gnocchi, parmesan and toasted walnuts. Even better!
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