Baked Cabbage Recipes

OVEN ROASTED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.

EASY ROASTED CABBAGE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet.
• Bake in the preheated oven until tender, 40 to 55 minutes.

ROASTED CABBAGE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
• Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

SLICED, BAKED CABBAGE

Steps:

• Preheat oven to 375°F.
• Line a sheet pan with foil. (I used an 8x2").
• Treat the pan with 1 Tbsp of olive oil and spread to coat evenly.
• Slice cabbage with core-side down. You should end up with 6-8 slices. Don't slice into core. Just use sides of the cabbage.
• Place sliced cabbage in two rows, each slice slightly overlapping.
• Drizzle 2 Tbsp of olive oil and apple cider vinegar over each row. (If your cabbage is rather large, increase it to 3 tablespoons Again, use your own judgement).
• Next, sprinkle on Caraway seeds, garlic powder and salt-n-pepper.
• Cover with another sheet of foil.
• Bake for 45 min - 1 hour -- ovens vary.
• To serve, arrange slices along side your favorite meat dishes or casseroles.
• Variation: You can also add sliced bell pepper and sweet onion to this, by putting the vegies in between the sliced cabbage.

EASY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
• Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

BAKED CABBAGE

Steps:

• Preheat oven to 350.
• Core cabbage and cut into 2x2 pieces. Steam for 8-9 minutes.
• Remove cabbage from steamer (careful-very hot) and place in mixing bowl with all other ingredients except cheeses. Mix thoroughly.
• Place cabbage mixture in 9x9 casserole dish and pack firmly so it is even with the top of pan.
• Sprinkle cheeses evenly over top of cabbage.
• Bake for 8-10 minutes or until cheeses start to melt and turn golden brown.
• Remove from oven and garnish with fresh chopped parsley.
• Enjoy!

ROASTED CABBAGE & ONIONS

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

CREAMY BAKED CABBAGE

Steps:

• Heat oven to 350.
• Butter a 12x8" shallow baking dish.
• Slice the cabbage into 12 wedges.
• Pour 1 cup water in large skillet and bring to boiling.
• Add 1 teaspoons salt and the cabbage.
• Cook over medium heat, covered, 10 minutes.
• Drain well.
• Arrange cabbage in prepared baking dish and sprinkle with mixture of flour, sugar, 1 teaspoons salt and the pepper.
• Dot with butter and pour hot milk over cabbage; sprinkle with cheese.
• Bake, uncovered, 35 minutes.

ROASTED CABBAGE WEDGES

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

CABBAGE HAMBURGER BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.

ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES

Steps:

• Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
• Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
• In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
• Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
• Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
• Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.