Garlic Loves Roasted Cabbage

  • Recipe By
  • Published Sep 9th
  • Ready In55m
  • Servings8
  • Calories101
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!

Garlic Loves Roasted Cabbage Ingredients

The following are the ingredients needed to make delicious Garlic Loves Roasted Cabbage for 8 servings:

  • 1 head cabbage, or more to taste, quartered and cored
  • salt and ground black pepper to taste
  • 8 cloves garlic, crushed, or to taste
  • 1/4 cup olive oil, or to taste
  • 1/4 cup water (optional)

Garlic Loves Roasted Cabbage Cooking Instructions

  • Prep15m
  • Cook40m
  • Ready In55m

To cook Garlic Loves Roasted Cabbage, you need about 15 minutes of preparation time. The time needed to cook this Garlic Loves Roasted Cabbage is about 40 minutes , and you can serve your Garlic Loves Roasted Cabbage within 55 minutes . The following are the steps to cook Garlic Loves Roasted Cabbage easily:

  1. 1 Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
  2. 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. 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.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 101 calories; 6.9 grams of fat; 9.5 grams of carbohydrates; 2.1 grams of protein; 0 milligrams of cholesterol; 47 milligrams of sodium.

  1. Mar 28th 2019

    Exceeded expectations. Very important to keep round together, the bits that got loose on mine burned. I made them just under 1/4”, will do full 1/4” next time

  2. Sep 25th 2018

    Very good, very easy.

  3. May 16th 2018

    Since I am really tryin to keep meat off the table this works out well for me. Pick a big head of cabbage and quarter it BUT dont core it, if you do it will not hold together. Also try add ...

  4. Mar 19th 2018

    This recipe intrigued me so much that I decided to forego the usual colcannon, instead making this and Champ as side dishes with slow-roasted corned beef. I followed the recipe exactly, lay ...

  5. Dec 17th 2016

    Really great recipe. I was looking for an alternative to coleslaw, and really wanted something warm for winter, this was very flavorful and I loved how simple it was to make. Definitely ma ...

  6. Jul 14th 2016

    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 scat ...

  7. Mar 31st 2016

    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.

  8. Mar 24th 2016

    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.

  9. Mar 23rd 2016

    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 l ...