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Whole Roasted Cabbage

This Whole Roasted Cabbage is one of the most flavorful and festive vegan dishes you can make. Deliciously spiced and cooked until it's tender, you'll love how this dish turns out.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 392kcal


  • 1 small cabbage head
  • 2 lbs. Yukon Gold potatoes, cut into large pieces
  • 5 tbsp. plant butter or olive oil
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • ½ tsp. red pepper flakes
  • 1 tsp. salt
  • rosemary or other fresh herbs, to garnish


  • In a small dish, mix the melted butter with the spices (paprika, garlic powder, onion powder, salt, and red pepper flakes).
  • Pull and remove the outer leaves from the cabbage. Wash the cabbage and pat it dry. Carefully remove the core to expose and access the inner leaves.
  • Place the cabbage upside down on a large cast-iron skillet or a baking dish. Using a spoon, spread about three tablespoons of the spiced butter along the inside walls where the core used to be. It's okay if some dribbles out.
  • Arrange the potatoes around the cabbage and brush them with the spiced butter, reserving about 2 tablespoons of that butter for later.
  • Cover the whole skillet with aluminum foil, and bake at 400°F for 1 hour.
  • After the hour, remove the foil and flip the cabbage core-side down. Brush the cabbage with the remaining spiced butter. Return the skillet to the oven and bake for another 25 minutes, or until the cabbage has browned nicely and cooked through.
  • Garnish with fresh herbs, like rosemary sprigs, and serve.



Pro Tips

  • Adjust the cook time for the cabbage size. When you place your whole cabbage in the oven for an hour to bake, that time is based on the size of the cabbage (mine was small-medium). If you are making a really small cabbage, 40 minutes would be enough, but larger ones may need more than an hour.
  • Check your cabbage for tenderness. The best way to know if your cabbage has cooked enough is to remove the foil and stick a wooden skewer inside. If it goes in fairly easily, then you can move on to the next step of brushing on the spiced butter and browning.
  • Choose the right vegetables. While other vegetables can be used, if you're cooking potatoes alongside the cabbage, you need to make sure their size is right for the cook time. Small potatoes should be left whole and larger ones cut in half. Otherwise, they will either be underdone or overcooked when the cabbage is ready.
  • Serve it with my Mushroom Sauce! You won't be disappointed. :-)


Calories: 392kcal | Carbohydrates: 59g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 679mg | Potassium: 1433mg | Fiber: 12g | Sugar: 10g | Vitamin A: 982IU | Vitamin C: 133mg | Calcium: 140mg | Iron: 3mg