Roasted Cabbage Roses

I know it’s an unconventional choice, but cabbage is one of my favorite vegetables.

I understand why you might turn up your nose at this cruciferous veggie, especially if you’ve been victim of overcooked cabbage or its lingering aroma. But let’s talk about what makes cabbage so much fun! It’s a solid source of beta-carotene and vitamin C; it comes in stylish green and purple hues; and back in the day, it was widely used as a cure for hangovers. Plus, you can impress your friends by dropping old-timey slang into conversation. Who wouldn’t think it’s cool to refer to money as “cabbage” or describe yourself as “cabbaged” after a tough workout?

This recipe submits cabbage to an unexpected treatment: a blast in the oven that renders it mostly tender with irresistible little crispy bits.

Roasted Cabbage Roses

Serves 2-4 | Prep 10 minutes | Cook 35 minutes | Whole30 approved

  • 1 large head green cabbage

  • 2 tablespoons ghee, melted

  • 1/2 teaspoon paprika

  • 1/2 teaspoon coarse (granulated) garlic powder

  • 1/2 teaspoon dried thyme

  • salt and ground black pepper


Preheat the oven to 400F. Cover two large baking sheets with parchment paper.


Remove the tough outer leaves from the cabbage and trim the stem. Cut the head into 3/4-inch thick vertical slices, keeping the core intact. Arrange the slices on the baking sheets in a single layer and brush with melted ghee.


In a small bowl, mix the paprika, garlic powder, and thyme together with a fork. Sprinkle over the cabbage, then vigorously sprinkle the slices with salt and black pepper. Roast 30-40 minutes until golden, crispy on the edges, and tender in the middle. Taste and sprinkle with additional salt and pepper, if necessary.

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