Season’s Eatings: Roasted Cabbage

by | Apr 17, 2020 | Season's Eatings

Tiffany making deliveries for the NPP


During this time of the pandemic, eating good, local foods rich in phytonutrients is one of THE best things to do for your immune health. Cabbage, a member of the Brassica genus of plants in the Mustard family is one of the oldest cultivated plants. Relatives you may recognize are broccoli, Brussels sprouts, cauliflower, collard greens and kale. They were prized by the ancient Greeks and Romans. Rumor is they actually believed it prevented drunkenness. Can’t say that I have ever tried it, but think if it worked, we might see more cabbage farmers!

Cabbage features the ability to induce detoxification enzymes and modulate the immune system. They boast Vitamin C and E, two important antioxidants fighting against oxidative stress. In fact, one cup of cabbage has over 50% of your daily recommended Vitamin C.

Today we use them in many dishes we bring to the table. Fermented sources such as sauerkraut has been known for ages to help maintain good health. Cole slaw and traditional cabbage rolls may be more familiar preparations. A simple roasted cabbage is what I want to share with you today.

Roasted Cabbage


  • One head of Green or Red Cabbage

  • Avocado Oil

  • Bacon (optional if you’re a meat eater)


  1. Preheat oven to 400F

  2. Wash well and cut in half, then quarter cabbage halves.

  3. Line a baking sheet with foil or parchment paper. Lay quarters facedown.

  4. Drizzle well with avocado oil. Season well with salt and pepper (or add caraway seeds, garlic or ginger).

  5. If a meat eater, lay strips of bacon over quartered cabbage for a rich flavor.

  6. Place baking sheet in oven, roast for 10 minutes.

  7. Remove from oven and turn quarters to roast the other side.

  8. Roast for another 10 minutes. Remove from oven and enjoy.

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Shana Tatum RD, LD
Dietitian Nutritionist