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Roasted Purple Cabbage


Roasted Purple Cabbage

We have this side dish often. It's beautiful, simple, and delicious. Plus it makes great leftovers. I often chop up what we have left and add it to a salad or reheat it with my lunch. I'm so excited to share this recipe, I may have to make it again tomorrow, and the day after that, and the day after that...
Prep Time 10 minutes
Cook Time 35 minutes


  • 1 Cookie Sheet


  • 1 ea Head of Red Cabbage, Medium to Large
  • 4 tbsp Olive Oil Or more
  • 1/2 tsp Salt Iodized Sea Salt is best
  • 1/2 tsp Black Pepper
  • 1/4 tsp Garlic Powder


  • Preheat the oven to 375 degrees.
  • Cut the cabbage in half and cut out the core.
    Roasted Purple Cabbage
  • Slice the cabbage into 1/3 inch slices and arrange them on the cookie sheet.
    Roasted Purple Cabbage
  • No worries if you need to squeeze them in. Just try to keep any loose pieces tucked in the middle of the cookie sheet.
    Roasted Purple Cabbage
  • Drizzle with olive oil, and sprinkle evenly with all of the seasonings. Then cover with foil.
    Roasted Purple Cabbage
  • Bake covered for 25 minutes. Remove the foil and bake for another 10 to 15 minutes. The brown crunchy edges are the best.
    Roasted Purple Cabbage
  • Serve immediately.
    Roasted Purple Cabbage
Course: Dinner, Side Dish
Cuisine: American
Keyword: Keto, Lectin Free, Quick & Easy, Side Dishes, Vegan, Vegetable, Vegetarian

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