These Roasted Potatoes and Cabbage are golden, cozy, and wonderfully simple to make. Just a handful of ingredients come together for an easy, comforting dish that feels right any day of the week.
This is the kind of recipe that starts with “I’ll just roast some veggies” and somehow turns into you standing by the oven, checking the tray a little too often. The potatoes get those golden edges you keep picking at, the cabbage softens and browns just enough, and suddenly dinner feels way more exciting than planned. Nothing fancy, no big plan — just simple ingredients, a hot oven, and that quiet moment when you realize this is exactly the kind of cozy food you were craving.
▶️ Video Tutorial
❤️ Why You’ll Love This Roasted Potatoes and Cabbage
💛 It turns the most affordable vegetables into real comfort food
Just simple, budget-friendly ingredients that somehow feel extra cozy once they hit the oven.
🧺 Made from what’s already in your kitchen
Potatoes, cabbage, a few spices — no special shopping, no overthinking.
⏱️ Easy on time and effort
Everything roasts on one tray while you do absolutely nothing important.
✨ Golden, cozy, and surprisingly satisfying
Soft centers, crispy edges, and that quiet joy of simple food done right.
🧺 Ingredients You’ll Need
For the Potatoes
🥔 Potatoes – 1 ½ lbs, already cut (about 700 g)
🫒 Olive oil – 2 tbsp (30 ml)
🌶️ Paprika – ¾ tsp (1.5 g)
🧄 Garlic powder – ¾ tsp (2 g)
🧂 Salt – ½ tsp (3 g)
🌿 Black pepper – ¼ tsp (0.5 g)
For the Cabbage
🥬 Cabbage – ½ medium head, cut into wedges (about 400–500 g)
🫒 Olive oil – 1 tbsp (15 ml)
🌶️ Paprika – ¼ tsp (0.5 g)
🧄 Garlic powder – ¼ tsp (1 g)
🧂 Salt – ¼ tsp (1.5 g)
📋 How to Make Roasted Potatoes and Cabbage
1. Roast the potatoes first. Place the potatoes on a parchment-lined baking sheet. Drizzle with the olive oil, add the paprika, garlic powder, salt, and black pepper. Toss everything well with your hands, then spread the potatoes out in an even layer. Roast at 200°C (400°F) for about 20 minutes, until they start to soften and turn lightly golden.
2. Add the cabbage. Remove the baking sheet from the oven and gently push the potatoes to the side to make some space. Add the cabbage wedges, placing them cut-side down. Using a pastry brush, brush the cabbage with olive oil, then sprinkle it with the paprika, garlic powder, and salt on both sides.
3. Roast until golden and cozy. Return the tray to the oven and roast for another 20–25 minutes, until the potatoes are golden and tender and the cabbage is soft with lightly caramelized edges. Serve warm, with a sprinkle of fresh parsley on top if you like.
👩🍳 Cooking Tips for the Best Roasted Potatoes and Cabbage
🥔 Give the potatoes a little space
Spreading them out in one even layer helps them roast instead of steam — that’s how you get those golden edges everyone loves.
🖌️ Brush the cabbage, don’t drizzle
Using a pastry brush lets you control the oil, so the cabbage roasts evenly and gets nicely caramelized without feeling greasy.
⏳ Don’t rush the second roast
That extra time in the oven is where the magic happens — the cabbage softens, the edges brown, and everything turns cozy.
🌿 Finish simply
A sprinkle of fresh parsley right before serving adds freshness and makes the whole tray feel just a little special.
✨ Cabbage is one of those vegetables that quietly supports everyday cooking — nourishing, comforting, and incredibly versatile in simple meals like this one. If you’d like to explore more about why cabbage truly deserves a regular spot in your kitchen, here’s a lovely resource you can check out.
🔀 Recipe Variations
🌶️ Add a little heat
Sprinkle in some red pepper flakes or smoked paprika if you’re craving a warmer, slightly spicy finish.
🧄 Garlic lovers version
Add a few whole garlic cloves to the tray — they roast beautifully and turn soft and sweet.
🥔 Switch up the potatoes
Yukon Gold, red potatoes, or even fingerlings all work great here and give the dish a slightly different feel.
🌿 Finish with fresh herbs
Try dill, chives, or a mix of soft herbs instead of parsley for a fresh twist right before serving.
🫙 Storage & Make-Ahead
🧊 Storage
Let the roasted potatoes and cabbage cool completely, then store them in an airtight container in the fridge for up to 3 days. They reheat beautifully and keep their cozy texture.
⏳ Make-ahead tip
You can prep the vegetables ahead of time and keep them cut and ready in the fridge. When you’re ready to eat, just roast and enjoy — simple and stress-free.
🍽️ What to Serve With Roasted Potatoes and Cabbage
🌯 With Easy Hummus Wraps
A soft wrap with creamy hummus makes this meal feel complete, cozy, and perfectly balanced.
🍅 Alongside Roasted Tomato Soup
The warm, comforting flavors of roasted tomato soup pair beautifully with the golden potatoes and tender cabbage.
🌽 With a slice of Vegan Cornbread
Slightly sweet, soft cornbread is perfect for rounding out the plate and soaking up every cozy bite.
💡 My Tip: If there are leftovers, don’t put them away too quickly — you’ll probably “accidentally” snack on a few golden potatoes straight from the tray first. Reheat everything in a hot skillet the next day to bring back those crispy edges, or tuck it into a wrap for an easy meal that somehow tastes even better than planned.
❓ Frequently Asked Questions
Yes, absolutely. Regular green cabbage works best, but savoy cabbage will roast nicely too — just keep an eye on it as it softens a bit faster.
You can prep everything in advance, but it’s best roasted fresh. Leftovers reheat well and still taste cozy the next day.
Definitely. Carrots, onions, or even a few mushrooms fit right in — just try to cut everything to a similar size so it roasts evenly.
📝 Final Thoughts
This roasted potatoes and cabbage recipe is a reminder that simple food can be deeply satisfying. Nothing fancy, no complicated steps — just everyday vegetables, a hot oven, and a little care. It’s the kind of dish you come back to again and again, whether you’re cooking for yourself, sharing with family, or just craving something warm and grounding. Cozy, honest, and quietly comforting — exactly how home cooking should feel.
If you give this recipe a try, I’d love to hear how it turned out — your thoughts and little tweaks always make the comments feel extra cozy. 💬✨
📄 Scroll down for the full recipe card with step-by-step instructions.
🥔 More Recipes with Potatoes :
Roasted Potatoes and Cabbage
Video Tutorial
Ingredients
For the Potatoes
- 1 ½ lbs potatoes, already cut
- 2 tbsp olive oil
- ¾ tsp paprika
- ¾ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Cabbage
- ½ medium cabbage, cut into wedges
- 1 tbsp olive oil
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp salt
Instructions
- Place the potatoes on a parchment-lined baking sheet. Drizzle with the olive oil, add the paprika, garlic powder, salt, and black pepper. Toss everything well with your hands, then spread the potatoes out in an even layer. Roast at 200°C (400°F) for about 20 minutes, until they start to soften and turn lightly golden.1 ½ lbs potatoes, already cut, 2 tbsp olive oil, ¾ tsp paprika, ¾ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper
- Remove the baking sheet from the oven and gently push the potatoes to the side to make some space. Add the cabbage wedges, placing them cut-side down. Using a pastry brush, brush the cabbage with olive oil, then sprinkle it with the paprika, garlic powder, and salt on both sides.½ medium cabbage, cut into wedges, 1 tbsp olive oil, ¼ tsp paprika, ¼ tsp garlic powder, ¼ tsp salt
- Return the tray to the oven and roast for another 20–25 minutes, until the potatoes are golden and tender and the cabbage is soft with lightly caramelized edges. Serve warm, with a sprinkle of fresh parsley on top if you like.
Notes
🔀 Recipe Variations
🌶️ Add a little heatSprinkle in some red pepper flakes or smoked paprika if you’re craving a warmer, slightly spicy finish. 🧄 Garlic lovers version
Add a few whole garlic cloves to the tray — they roast beautifully and turn soft and sweet. 🥔 Switch up the potatoes
Yukon Gold, red potatoes, or even fingerlings all work great here and give the dish a slightly different feel. 🌿 Finish with fresh herbs
Try dill, chives, or a mix of soft herbs instead of parsley for a fresh twist right before serving.
🫙 Storage & Make-Ahead
🧊 Storage
Let the roasted potatoes and cabbage cool completely, then store them in an airtight container in the fridge for up to 3 days. They reheat beautifully and keep their cozy texture.⏳ Make-ahead tip
You can prep the vegetables ahead of time and keep them cut and ready in the fridge. When you’re ready to eat, just roast and enjoy — simple and stress-free.Nutrition
🐾 Life of Emma
Emma claimed her cozy spot early this year — just in case Santa comes looking for the best seat in the house. 🎄
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