20 Delicious Baked Cabbage Recipes for Every Occasion

Just when you thought cabbage couldn’t get more exciting, we’ve gathered 20 baked cabbage recipes that will transform this humble vegetable into your new kitchen star. From cozy comfort food to quick weeknight dinners, these creative dishes prove cabbage deserves center stage. Get ready to discover flavorful, fuss-free meals that will have everyone asking for seconds—let’s dive into these delicious baked cabbage creations!

Garlic Butter Roasted Cabbage Steaks

Unbelievably simple yet packed with flavor, these garlic butter roasted cabbage steaks will revolutionize your vegetable game. Transform that humble head into crispy-edged, tender-centered perfection with just a few pantry staples. Get ready for the easiest side dish that steals the show every time.

Ingredients

– 1 large head of green cabbage, firm and vibrant
– 4 tablespoons rich unsalted butter, softened
– 3 cloves fresh garlic, finely minced
– 2 tablespoons golden extra virgin olive oil
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika for depth

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Remove any wilted outer leaves from the cabbage head and slice it into 1-inch thick steaks, keeping the core intact to hold them together.
3. Arrange the cabbage steaks in a single layer on the prepared baking sheet without overcrowding.
4. In a small bowl, combine the softened butter, minced garlic, olive oil, sea salt, black pepper, and smoked paprika until fully incorporated.
5. Brush the garlic butter mixture generously over both sides of each cabbage steak, ensuring complete coverage.
6. Roast in the preheated oven for 25-30 minutes until the edges are crispy and golden brown.
7. Flip each steak carefully with a spatula halfway through cooking to ensure even browning on both sides.
8. Check for doneness by inserting a fork—the cabbage should be tender but still have some structural integrity.
9. Remove from oven and let rest for 2-3 minutes before serving to allow flavors to meld.

Heavenly crisp edges give way to tender, buttery centers that soak up all that garlicky goodness. The caramelized outer layers provide satisfying crunch while the interior stays remarkably juicy. Serve these steaks alongside grilled proteins or chop them up for an incredible taco filling that will have everyone asking for seconds.

Cheesy Baked Cabbage Casserole

Ditch the boring sides and transform humble cabbage into pure comfort. This cheesy baked casserole delivers crispy edges, a tender center, and a golden cheese blanket in every bite. You’ll never look at cabbage the same way again.

Ingredients

• 1 large head green cabbage, thinly sliced
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup heavy cream
• 1/2 cup sour cream
• 4 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tablespoon of unsalted butter.
2. Melt the remaining 3 tablespoons of unsalted butter in a large skillet over medium heat.
3. Add the finely diced yellow onion and cook for 5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute until aromatic.
5. Add the thinly sliced green cabbage to the skillet in two batches, letting the first batch wilt slightly before adding the rest.
6. Cook the cabbage for 8-10 minutes, stirring occasionally, until it has reduced in volume by half and is tender-crisp.
7. Transfer the cooked cabbage mixture to the prepared baking dish and spread it evenly.
8. In a medium bowl, whisk together the heavy cream, sour cream, smoked paprika, freshly ground black pepper, and kosher salt until fully combined.
9. Pour the cream mixture evenly over the cabbage in the baking dish.
10. Sprinkle the freshly shredded sharp cheddar cheese evenly across the top, covering all the cabbage.
11. Bake for 25-30 minutes until the cheese is completely melted and bubbly with golden-brown spots.
12. Switch your oven to broil and cook for 2-3 more minutes until the top is deeply golden and crisp around the edges.
13. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to thicken slightly.

You get creamy, tender cabbage with crispy, cheesy edges that crackle when you scoop. The smoked paprika adds a subtle warmth that plays perfectly against the sharp cheddar. Try serving it alongside grilled sausages or topping it with crispy breadcrumbs for extra texture.

Spicy Sriracha Honey Glazed Cabbage Wedges

Kick boring veggies to the curb with this fiery-sweet sensation. These wedges transform humble cabbage into crispy-edged, caramelized perfection that’ll have everyone fighting for the last piece. Get ready for your new obsession.

Ingredients

– 1 large head of fresh green cabbage
– 3 tablespoons rich extra virgin olive oil
– 1/4 cup spicy Sriracha sauce
– 2 tablespoons golden raw honey
– 2 tablespoons tangy rice vinegar
– 3 cloves aromatic fresh garlic, minced
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons toasted sesame seeds
– 2 thinly sliced fresh green onions

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Remove any wilted outer leaves from the fresh green cabbage head.
3. Cut the cabbage into 8 equal wedges, keeping the core intact to hold each wedge together.
4. Arrange the cabbage wedges in a single layer on your prepared baking sheet.
5. Brush both sides of each wedge generously with the rich extra virgin olive oil.
6. Season all wedges evenly with the coarse sea salt and freshly cracked black pepper.
7. Roast for 15 minutes until the edges begin to brown and crisp.
8. While roasting, whisk together the spicy Sriracha sauce, golden raw honey, tangy rice vinegar, and minced aromatic fresh garlic in a small bowl.
9. Flip each cabbage wedge carefully using tongs after the initial 15 minutes of roasting.
10. Brush the spicy Sriracha honey glaze thickly over the flipped sides of each wedge.
11. Return to the oven and roast for another 10-12 minutes until the glaze is bubbly and caramelized.
12. Check for doneness by inserting a knife into the thickest part of a wedge—it should slide in easily.
13. Remove from oven and immediately sprinkle with toasted sesame seeds and thinly sliced fresh green onions.
14. Let rest for 3 minutes before serving to allow the glaze to set properly.

Serve these beauties hot from the oven, where the crispy edges give way to tender, sweet-spicy centers. The caramelized glaze creates an addictive sticky texture that pairs perfectly with grilled proteins or stands strong as the main event. For extra crunch, top with crushed peanuts right before serving.

Bacon-Wrapped Stuffed Cabbage Rolls

Brace yourselves—these bacon-wrapped cabbage rolls are about to become your new obsession. Imagine tender cabbage leaves hugging a savory filling, all wrapped in crispy bacon perfection. Get ready to level up your comfort food game in the most delicious way possible.

Ingredients

• 8 large green cabbage leaves
• 1 pound ground beef (80/20 blend)
• 1 cup cooked white rice
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/4 cup whole milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 8 slices thick-cut bacon
• 2 cups crushed tomatoes
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Carefully submerge 8 large green cabbage leaves in the boiling water for 3 minutes until pliable.
3. Transfer blanched cabbage leaves to an ice water bath to stop the cooking process.
4. Pat cabbage leaves completely dry with paper towels.
5. In a large mixing bowl, combine 1 pound ground beef, 1 cup cooked white rice, 1/2 cup finely chopped yellow onion, 2 cloves minced garlic, 1 large beaten egg, 1/4 cup whole milk, 1 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt.
6. Mix the filling ingredients with your hands until just combined—don’t overwork the meat.
7. Place 1/3 cup of the meat mixture in the center of each cabbage leaf.
8. Fold the sides of the cabbage leaf inward, then roll tightly from the bottom to create a neat package.
9. Wrap each cabbage roll with 1 slice of thick-cut bacon, securing the ends underneath.
10. Preheat your oven to 375°F.
11. Arrange the bacon-wrapped rolls seam-side down in a 9×13 inch baking dish.
12. In a small bowl, whisk together 2 cups crushed tomatoes, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar.
13. Pour the tomato sauce evenly over the cabbage rolls.
14. Cover the baking dish tightly with aluminum foil.
15. Bake at 375°F for 45 minutes.
16. Remove the foil and continue baking for another 20 minutes until the bacon is crispy and the internal temperature reaches 165°F.
17. Let the cabbage rolls rest for 10 minutes before serving—this allows the juices to redistribute.

Nothing beats that satisfying contrast of crispy bacon against the tender cabbage wrapper. The savory filling soaks up the tangy tomato sauce beautifully, creating layers of flavor in every bite. Serve these beauties over creamy mashed potatoes or with crusty bread to soak up every last drop of that incredible sauce.

Herbed Parmesan Crusted Baked Cabbage

You won’t believe how this humble veggie transforms into crispy, cheesy perfection. Your new favorite side dish is about to blow your mind—seriously, even cabbage-haters will beg for seconds. Get ready to make your oven work magic.

Ingredients

– 1 large head of fresh green cabbage
– 1/2 cup rich extra virgin olive oil
– 1 cup freshly grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 2 cloves aromatic garlic, minced
– 2 tbsp freshly chopped Italian parsley
– 1 tbsp fragrant dried oregano
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Cut the cabbage into 1-inch thick steaks, keeping the core intact to hold slices together.
3. Brush both sides of each cabbage steak generously with olive oil using a pastry brush.
4. Combine Parmesan, panko, garlic, parsley, oregano, salt, and pepper in a medium bowl.
5. Press the Parmesan mixture firmly onto both sides of each cabbage steak, creating an even crust.
6. Arrange the coated cabbage steaks in a single layer on your prepared baking sheet.
7. Bake for 25 minutes at 400°F until the edges are golden brown and crispy.
8. Carefully flip each cabbage steak using a spatula to ensure even cooking.
9. Bake for another 15-20 minutes until the crust is deeply golden and cabbage is tender.
10. Remove from oven and let rest for 5 minutes before serving to set the crust.

Golden, crispy perfection awaits—the Parmesan crust shatters with each bite while the cabbage underneath turns meltingly tender. Serve these beauties alongside grilled chicken or chop them over a grain bowl for maximum texture contrast. That cheesy, herby crust will have everyone fighting for the last piece.

Mediterranean Stuffed Baked Cabbage Leaves

Master the art of Mediterranean comfort with these flavor-packed cabbage parcels. Mix vibrant ground lamb with fragrant rice and herbs, then wrap them in tender cabbage leaves. Bake until golden perfection for a meal that transports you straight to the coast.

Ingredients

• 1 large head green cabbage
• 1 lb lean ground lamb
• 1 cup long-grain white rice
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1/4 cup rich extra virgin olive oil
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp freshly cracked black pepper
• 1 tsp sea salt
• 2 cups rich chicken broth
• 1/4 cup fresh lemon juice

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Carefully submerge the whole cabbage head in boiling water for 4 minutes to soften leaves.
3. Remove cabbage and immediately transfer to an ice water bath to stop cooking.
4. Gently peel off 12 large outer cabbage leaves, keeping them intact.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
6. Sauté diced onion for 5 minutes until translucent and fragrant.
7. Add minced garlic and cook for 1 minute until golden and aromatic.
8. Combine ground lamb, rice, sautéed onion mixture, parsley, mint, paprika, cumin, black pepper, and sea salt in a large mixing bowl.
9. Mix vigorously with your hands until all ingredients are fully incorporated.
10. Place 1/4 cup of filling in the center of each cabbage leaf.
11. Fold the bottom edge over the filling, then fold in the sides, and roll tightly into a neat parcel.
12. Arrange stuffed cabbage rolls seam-side down in a 9×13 inch baking dish.
13. Pour chicken broth and lemon juice over the rolls, ensuring they’re partially submerged.
14. Drizzle remaining 2 tablespoons of olive oil over the top.
15. Cover baking dish tightly with aluminum foil.
16. Bake at 375°F for 60 minutes until rice is tender and cabbage is soft.
17. Remove foil and bake for an additional 15 minutes until tops are lightly browned.

Serve these beauties straight from the oven when the cabbage leaves are tender but still hold their structure. Savor the way the spiced lamb filling mingles with the bright lemon broth. Stack them high on a platter with a dollop of cool Greek yogurt or crumble feta over the top for extra Mediterranean flair.

Smoky Paprika Roasted Cabbage Slices

Ditch boring sides forever. Transform humble cabbage into smoky, caramelized perfection with just a few bold ingredients. Get ready for the most addictive vegetable dish you’ll make all week.

Ingredients

– 1 large head of fresh green cabbage
– 3 tablespoons of rich extra virgin olive oil
– 2 teaspoons of smoky Spanish paprika
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of freshly cracked black pepper
– 2 tablespoons of fresh lemon juice
– 2 tablespoons of chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Remove any wilted outer leaves from the cabbage head and slice it into 1-inch thick rounds.
3. Arrange the cabbage slices in a single layer on the prepared baking sheet without overlapping.
4. Drizzle the olive oil evenly over all cabbage slices, making sure to coat both sides thoroughly.
5. Sprinkle the smoky paprika, kosher salt, and black pepper evenly across the cabbage slices.
6. Roast for 25 minutes at 425°F until the edges are deeply browned and crispy.
7. Flip each cabbage slice carefully using tongs to prevent breaking.
8. Continue roasting for another 15-20 minutes until the second side is caramelized and tender.
9. Remove from oven and immediately drizzle with fresh lemon juice.
10. Garnish with chopped fresh parsley before serving.

For perfectly crispy edges, make sure your cabbage slices aren’t crowded on the baking sheet. The parchment paper prevents sticking while allowing maximum browning. Fresh lemon juice right after baking brightens all the smoky flavors.

Fantastic caramelized edges give way to tender, sweet centers in every bite. Serve these smoky slices alongside grilled sausages or chop them into a grain bowl for incredible texture. The bold paprika flavor makes even cabbage skeptics into instant fans.

Creamy Baked Cabbage and Potato Gratin

Get ready to transform humble veggies into pure comfort. Grab your baking dish—this creamy gratin delivers crispy edges and tender centers that’ll have everyone begging for seconds.

Ingredients

– 1 large head green cabbage, thinly sliced into ribbons
– 2 pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick
– 2 cups heavy cream with 36% milkfat
– 1 cup freshly grated Parmesan cheese with nutty aroma
– ½ cup panko breadcrumbs for extra crunch
– 3 cloves garlic, finely minced
– 2 tablespoons unsalted butter, cut into small cubes
– 1 teaspoon kosher salt with coarse crystals
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Layer half the potato slices evenly across the bottom of the baking dish.
3. Spread half the cabbage ribbons over the potato layer in an even blanket.
4. Sprinkle half the minced garlic evenly over the cabbage layer.
5. Season with half the kosher salt and freshly cracked black pepper.
6. Pour 1 cup of heavy cream evenly over the layered vegetables.
7. Repeat layers with remaining potatoes, cabbage, garlic, salt, and pepper.
8. Pour the remaining 1 cup of heavy cream over the top layer.
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 375°F for 45 minutes until potatoes are fork-tender.
11. Remove the foil and sprinkle the freshly grated Parmesan cheese evenly over the top.
12. Scatter the panko breadcrumbs over the cheese layer for maximum crispiness.
13. Dot the surface with small butter cubes for golden browning.
14. Return to oven and bake uncovered for 20-25 minutes until deeply golden.
15. Let rest for 10 minutes before serving to allow the cream to set properly.
Don’t skip the resting time—it makes slicing cleaner. Develop that perfect crust by placing it under the broiler for the final 2 minutes if needed. Dig into layers that alternate between silky cabbage and creamy potatoes beneath that crackly Parmesan crust. Serve this beauty alongside roasted chicken or pile it high as the main event with a bright arugula salad to cut through the richness.

Asian-Inspired Sesame Soy Baked Cabbage

Oven-roasted cabbage gets a serious glow-up with this Asian-inspired twist. Transform humble cabbage into crispy, caramelized perfection with just a few pantry staples. Get ready for your new favorite side dish that’s ridiculously easy and packed with flavor.

Ingredients

– 1 large head green cabbage, sliced into 1-inch thick steaks
– 3 tablespoons toasted sesame oil
– ¼ cup low-sodium soy sauce
– 2 tablespoons pure maple syrup
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon crushed red pepper flakes
– 2 tablespoons toasted sesame seeds
– 2 thinly sliced green onions

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Arrange the cabbage steaks in a single layer on the prepared baking sheet, ensuring they don’t overlap.
3. Whisk together the toasted sesame oil, low-sodium soy sauce, pure maple syrup, minced garlic, freshly grated ginger, and crushed red pepper flakes in a small bowl.
4. Brush the sauce mixture generously over both sides of each cabbage steak using a pastry brush.
5. Roast the cabbage for 25 minutes at 425°F until the edges are deeply caramelized and crispy.
6. Flip each cabbage steak carefully using tongs to maintain their structure.
7. Continue roasting for another 10-15 minutes until the centers are tender when pierced with a fork.
8. Remove the baking sheet from the oven and immediately sprinkle with toasted sesame seeds and thinly sliced green onions.
9. Let the cabbage rest for 5 minutes before serving to allow the flavors to meld.

Hearty cabbage steaks emerge with crispy, caramelized edges and tender centers that soak up the savory-sweet glaze. The toasted sesame seeds add nutty crunch while the green onions provide fresh contrast. Serve these alongside grilled chicken or pile them over steamed rice for an instant vegetarian main that’s anything but boring.

Baked Cabbage with Caramelized Onions and Apples

Craving cozy comfort? Caramelize sweet onions with crisp apples, then roast tender cabbage wedges until golden-brown perfection. This savory-sweet bake transforms humble ingredients into pure autumnal magic.

Ingredients

– 1 large head green cabbage, cut into 8 thick wedges
– 2 large yellow onions, thinly sliced
– 2 crisp Honeycrisp apples, cored and sliced
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons pure maple syrup
– 1 tablespoon apple cider vinegar
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat.
3. Add thinly sliced onions and cook for 10 minutes, stirring occasionally.
4. Stir in apple slices and cook for 5 more minutes until slightly softened.
5. Drizzle maple syrup over the onion-apple mixture.
6. Continue cooking for 8-10 minutes until deeply caramelized and golden brown.
7. Transfer caramelized mixture to a bowl and set aside.
8. Arrange cabbage wedges in the same skillet, cut-side up.
9. Brush cabbage with remaining 1 tablespoon olive oil.
10. Sprinkle evenly with sea salt, black pepper, and smoked paprika.
11. Roast in preheated oven for 15 minutes.
12. Flip cabbage wedges carefully with tongs.
13. Spread caramelized onion-apple mixture evenly over the cabbage.
14. Return to oven and roast for 12-15 minutes until cabbage edges are crispy and browned.
15. Drizzle apple cider vinegar over the finished dish.
16. Serve immediately directly from the skillet. Keep those cabbage wedges intact for beautiful presentation—they should be tender but still hold their shape. Knife-and-fork tender cabbage meets sweet caramelized goodness in every bite. The crispy edges contrast beautifully with the soft, savory-sweet center. Serve alongside roasted chicken or crown with crumbled goat cheese for extra creaminess.

Lemon Herb Roasted Cabbage Wedges

Elevate your veggie game with these crispy-edged, tender-centered cabbage wedges. Embrace the zesty lemon-herb marinade that caramelizes into pure magic. Transform that humble cabbage into your new favorite side dish.

Ingredients

– 1 large head green cabbage, firm and vibrant
– ¼ cup rich extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 2 teaspoons minced fresh garlic, aromatic and pungent
– 1 tablespoon chopped fresh rosemary, fragrant and woodsy
– 1 teaspoon coarse sea salt, for perfect seasoning
– ½ teaspoon cracked black pepper, freshly ground
– ¼ teaspoon red pepper flakes, for subtle heat

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the cabbage into 8 equal wedges, keeping the core intact to hold each wedge together.
3. Whisk together olive oil, lemon juice, garlic, rosemary, salt, black pepper, and red pepper flakes in a small bowl.
4. Brush the marinade generously over all sides of each cabbage wedge using a pastry brush.
5. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they don’t touch.
6. Roast for 25-30 minutes until the edges are deeply golden brown and crispy.
7. Flip each wedge carefully with tongs halfway through cooking for even browning.
8. Check for doneness by inserting a knife into the thickest part—it should slide in easily.
9. Remove from oven when the outer leaves are charred at the edges and the center is tender.

Achieve that perfect contrast of crispy, almost burnt edges against the sweet, soft interior. Amplify the bright lemon and earthy herbs by serving alongside grilled chicken or flaky white fish for a complete meal that satisfies every craving.

Baked Cabbage and Sausage Skillet

Ready for a one-pan wonder that delivers maximum flavor with minimal cleanup? This baked cabbage and sausage skillet transforms humble ingredients into a crave-worthy meal. Roast everything together until the edges caramelize and the sausage gets crispy.

Ingredients

– 1 pound smoked pork sausage, sliced into ½-inch coins
– 1 medium green cabbage, cored and chopped into 1-inch pieces
– 1 large yellow onion, thinly sliced
– 3 tablespoons rich extra virgin olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F.
2. Place the sliced smoked pork sausage, chopped green cabbage, and thinly sliced yellow onion in a large cast-iron skillet.
3. Drizzle with 3 tablespoons of rich extra virgin olive oil.
4. Sprinkle evenly with 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon coarse kosher salt, and ½ teaspoon freshly cracked black pepper.
5. Toss everything together with your hands until all ingredients are evenly coated with oil and seasonings.
6. Spread the mixture in a single layer across the skillet bottom.
7. Roast in the preheated 400°F oven for 25 minutes.
8. Remove the skillet from the oven and stir the contents thoroughly with a wooden spoon.
9. Return the skillet to the oven and roast for another 15-20 minutes until the cabbage edges are browned and the sausage is crispy.
10. Let the skillet rest for 5 minutes before serving to allow flavors to meld.

Tender cabbage melts into savory sausage with each bite, creating a perfect balance of textures. The smoky paprika adds depth while the caramelized edges provide satisfying crunch. Try serving it over creamy polenta or with crusty bread to soak up the flavorful juices.

Vegan Stuffed Cabbage with Lentils and Rice

A plant-powered masterpiece that transforms humble cabbage into a flavor explosion. Vegan stuffed cabbage rolls deliver cozy comfort with zero compromise—each bite bursts with savory lentils, fluffy rice, and aromatic spices. Get ready to wow your taste buds and your feed.

Ingredients

– 1 large head green cabbage
– 1 cup brown lentils
– 1 cup long-grain white rice
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 4 cups vegetable broth
– 1 tablespoon fresh lemon juice
– 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Carefully submerge the whole cabbage head in boiling water for 5 minutes until leaves are pliable.
3. Remove cabbage and immediately transfer to an ice bath to stop cooking.
4. Gently peel off 12 large cabbage leaves, trimming thick ribs with a sharp knife.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Sauté diced onion for 6-8 minutes until translucent and golden-edged.
7. Add minced garlic and cook for 60 seconds until fragrant.
8. Stir in tomato paste and cook for 2 minutes until deepened in color.
9. Add uncooked lentils, rice, smoked paprika, and oregano, toasting for 3 minutes.
10. Pour in 2 cups vegetable broth and bring to a simmer.
11. Cook uncovered for 20 minutes until liquid is absorbed and lentils are tender.
12. Remove from heat and stir in fresh parsley and lemon juice.
13. Place 1/3 cup filling in the center of each cabbage leaf.
14. Fold sides inward and roll tightly into neat packages.
15. Arrange rolls seam-side down in a single layer in baking dish.
16. Pour crushed tomatoes and remaining 2 cups broth over rolls.
17. Cover tightly with foil and bake at 375°F for 45 minutes.
18. Remove foil and bake uncovered for 15 minutes until sauce is bubbly.

Zesty tomato sauce soaks into tender cabbage wraps, creating a melt-in-your-mouth texture that contrasts with the hearty lentil-rice filling. Serve these beauties over creamy polenta or with crusty bread to soak up every drop of that rich sauce—leftovers taste even better the next day when flavors fully meld.

Baked Cabbage with Crispy Breadcrumb Topping

Forget boring veggie sides—this baked cabbage transforms humble ingredients into crispy, caramelized perfection. Fire up your oven for a dish that delivers serious crunch and savory satisfaction in every bite.

Ingredients

– 1 large head of fresh green cabbage
– 3 tablespoons rich extra virgin olive oil
– 1 cup panko breadcrumbs
– ½ cup freshly grated Parmesan cheese
– 2 cloves aromatic garlic, minced
– 1 teaspoon smoked paprika
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Cut the cabbage into 8 equal wedges, keeping the core intact to hold each wedge together.
3. Arrange cabbage wedges in a single layer on the prepared baking sheet.
4. Brush both sides of each cabbage wedge thoroughly with olive oil using a pastry brush.
5. Season all sides evenly with sea salt and black pepper.
6. Bake for 25 minutes until the edges begin to caramelize and turn golden brown.
7. While cabbage bakes, combine panko breadcrumbs, Parmesan cheese, minced garlic, and smoked paprika in a medium bowl.
8. Tip: Toast the breadcrumb mixture in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden for extra crunch.
9. Remove cabbage from oven after 25 minutes and sprinkle the toasted breadcrumb mixture evenly over each wedge.
10. Tip: Press the topping gently into the cabbage surfaces to help it adhere during final baking.
11. Return to oven and bake for 10-12 minutes until the topping is deeply golden and crispy.
12. Tip: For maximum crispiness, switch to broil for the final 1-2 minutes, watching carefully to prevent burning.
13. Remove from oven and immediately sprinkle with fresh parsley.
14. Serve hot directly from the baking sheet.

Velvety soft cabbage meets that irresistible crispy topping in the ultimate texture contrast. The caramelized edges deliver subtle sweetness against the savory Parmesan and garlic notes. Try serving these wedges alongside grilled sausages or topping with a fried egg for a complete meal that converts even cabbage skeptics.

Maple Dijon Glazed Roasted Cabbage

Maple Dijon Glazed Roasted Cabbage transforms humble cabbage into caramelized perfection. Make this stunning side dish that balances sweet maple with tangy mustard in under 30 minutes. Prepare for crispy-edged wedges that will convert any cabbage skeptic instantly.

Ingredients

– 1 large head of fresh green cabbage
– 3 tablespoons of rich extra virgin olive oil
– 2 tablespoons of pure maple syrup
– 1 tablespoon of sharp Dijon mustard
– 2 cloves of aromatic garlic, minced
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Remove any wilted outer leaves from the fresh green cabbage head.
3. Slice the cabbage into 1-inch thick wedges, keeping the core intact to hold each wedge together.
4. Arrange the cabbage wedges in a single layer on your prepared baking sheet.
5. Whisk together the rich extra virgin olive oil, pure maple syrup, sharp Dijon mustard, and minced aromatic garlic in a small bowl.
6. Brush the maple-Dijon mixture generously over both sides of each cabbage wedge.
7. Sprinkle the coarse kosher salt and freshly cracked black pepper evenly over all wedges.
8. Roast the cabbage for 20-25 minutes until the edges are deeply caramelized and crispy.
9. Flip each wedge carefully with tongs halfway through roasting for even browning.
10. Remove from oven when the cabbage is tender with golden-brown edges.
11. Transfer to a serving platter immediately while still sizzling hot.
Pro tip: For extra crispy edges, don’t overcrowd the baking sheet—give each wedge space to breathe. The caramelized cabbage develops irresistible sweet-savory notes that pair beautifully with roasted chicken or pork chops. Serve these glazed wedges as a stunning centerpiece vegetable that holds its shape while melting tenderly with each bite.

Baked Cabbage and Mushroom Strudel

Nailing that cozy dinner vibe just got easier. This savory strudel wraps earthy mushrooms and sweet cabbage in flaky pastry—perfect for impressing guests or treating yourself. Get ready for layers of flavor that bake up golden and irresistible.

Ingredients

• 1 large head green cabbage, thinly sliced
• 1 lb cremini mushrooms, sliced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1 tsp fine sea salt
• 1 sheet frozen puff pastry, thawed
• 1 large farm-fresh egg, beaten

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat.
3. Add 1 large yellow onion, finely diced, and sauté for 5 minutes until translucent.
4. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
5. Add 1 lb cremini mushrooms, sliced, and cook for 8 minutes until they release their liquid and brown.
6. Mix in 1 large head green cabbage, thinly sliced, 1 tsp smoked paprika, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper.
7. Cook for 15 minutes, stirring occasionally, until the cabbage is tender and any liquid has evaporated. Tip: Let the filling cool completely to prevent soggy pastry.
8. Roll out 1 sheet thawed puff pastry on a floured surface to a 12×16-inch rectangle.
9. Spoon the cooled cabbage-mushroom mixture evenly down the center third of the pastry.
10. Fold the two sides over the filling, overlapping slightly in the middle.
11. Brush the entire strudel with 1 large farm-fresh egg, beaten. Tip: Use a pastry brush for even coverage to achieve maximum browning.
12. Cut three 1-inch slits across the top to allow steam to escape.
13. Bake for 25–30 minutes until the pastry is puffed and deep golden brown. Tip: Rotate the baking sheet halfway through for even cooking.
14. Let rest for 10 minutes before slicing.

A buttery, flaky crust shatters to reveal a savory filling where sweet cabbage melds with meaty mushrooms. Serve thick slices alongside a crisp green salad for contrast, or drizzle with garlic aioli to amp up the richness. This strudel holds its shape beautifully when warm, making it ideal for potlucks or elegant plating.

Indian-Spiced Roasted Cabbage with Yogurt Sauce

Y’all need this Indian-spiced roasted cabbage in your life. Transform humble cabbage into a flavor-packed masterpiece with aromatic spices and a cooling yogurt sauce. Get ready for crispy edges and tender centers that’ll make you forget you’re eating vegetables.

Ingredients

– 1 large head green cabbage, cut into 8 thick wedges with core intact
– 3 tablespoons golden extra virgin olive oil
– 1 tablespoon freshly ground cumin seeds
– 2 teaspoons vibrant smoked paprika
– 1 teaspoon fiery cayenne pepper
– 1 teaspoon aromatic ground coriander
– 1/2 teaspoon fragrant ground turmeric
– 1 cup thick Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup finely chopped fresh cilantro
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Arrange 8 cabbage wedges in a single layer on the prepared baking sheet, ensuring they don’t touch.
3. Drizzle 3 tablespoons of golden extra virgin olive oil evenly over all cabbage surfaces.
4. In a small bowl, combine 1 tablespoon freshly ground cumin seeds, 2 teaspoons vibrant smoked paprika, 1 teaspoon fiery cayenne pepper, 1 teaspoon aromatic ground coriander, and 1/2 teaspoon fragrant ground turmeric.
5. Sprinkle the spice mixture evenly over all cabbage wedges, rubbing gently to adhere.
6. Season generously with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
7. Roast for 25-30 minutes until edges are deeply caramelized and crispy.
8. Flip each wedge carefully using tongs at the 15-minute mark for even browning.
9. While cabbage roasts, combine 1 cup thick Greek yogurt, 2 tablespoons freshly squeezed lemon juice, and 1/4 cup finely chopped fresh cilantro in a medium bowl.
10. Whisk the yogurt sauce until smooth and creamy.
11. Remove cabbage from oven when edges are charred and crispy but centers remain tender.
12. Drizzle the creamy yogurt sauce over hot cabbage wedges just before serving.

Let this dish shine as a stunning vegetarian main or pair it with grilled chicken for a complete meal. The crispy, spice-crusted cabbage against the cool, tangy yogurt creates absolute texture heaven. Layer leftovers in grain bowls tomorrow for an instant flavor upgrade.

Baked Cabbage and Cornbread Casserole

Just when you thought comfort food couldn’t get cozier. This baked cabbage and cornbread casserole layers savory and sweet for the ultimate weeknight win.

Ingredients

– 1 large head green cabbage, thinly sliced
– 1 lb ground beef, 80/20 blend
– 1 yellow onion, finely diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, fire-roasted
– 1 cup sharp cheddar cheese, freshly shredded
– 1 cup cornbread mix
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 2 tbsp unsalted butter, melted
– 1 tsp smoked paprika
– 1/2 tsp coarse kosher salt
– 1/4 tsp cracked black pepper

Instructions

1. Preheat your oven to 375°F.
2. Brown 1 lb ground beef in a large skillet over medium-high heat for 6-8 minutes until no pink remains.
3. Add 1 diced yellow onion and cook for 4 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Mix in 1 thinly sliced cabbage head and cook for 8-10 minutes until wilted.
6. Pour in 1 can fire-roasted diced tomatoes with their juices.
7. Season with 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
8. Transfer the cabbage-beef mixture to a 9×13 inch baking dish.
9. Sprinkle 1 cup shredded cheddar cheese evenly over the top.
10. Whisk together 1 cup cornbread mix, 1/2 cup whole milk, 1 egg, and 2 tbsp melted butter in a medium bowl until smooth.
11. Pour the cornbread batter over the cheese layer, spreading evenly.
12. Bake at 375°F for 25-30 minutes until the cornbread is golden brown and a toothpick inserted comes out clean.
13. Let rest for 5 minutes before serving.

Buttery cornbread topping gives way to tender cabbage and savory beef in every bite. The smoked paprika adds subtle warmth that plays perfectly against the sharp cheddar. Serve this straight from the baking dish with a crisp green salad for the perfect texture contrast.

Balsamic Glazed Roasted Cabbage Steaks

Vividly transform humble cabbage into show-stopping steaks with this balsamic-glazed masterpiece. Caramelized edges meet tangy-sweet glaze in under 30 minutes. Seriously—your sheet pan has never looked this glamorous.

Ingredients

– 1 large head green cabbage
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons thick balsamic glaze
– 1 tablespoon pure maple syrup
– 2 cloves aromatic garlic, minced
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the cabbage into 1-inch thick rounds, keeping the core intact to hold steaks together.
3. Arrange cabbage steaks in a single layer on the prepared baking sheet.
4. Whisk together olive oil, balsamic glaze, maple syrup, minced garlic, sea salt, black pepper, and smoked paprika in a small bowl.
5. Brush half of the glaze mixture generously over both sides of each cabbage steak.
6. Roast for 15 minutes at 425°F until edges begin to caramelize.
7. Flip each steak carefully using a thin spatula to maintain their structure.
8. Brush remaining glaze over the flipped sides, ensuring complete coverage.
9. Return to oven and roast for another 10-12 minutes until edges are deeply caramelized and crispy.
10. Remove from oven when glaze is sticky and cabbage is tender when pierced with a fork.
Glazed perfection! These steaks deliver crispy, charred edges with tender-crisp centers that soak up the sweet-tangy glaze. Serve them as dramatic vegetarian mains or slice into wedges over creamy polenta—either way, that sticky-sweet crust will have everyone reaching for seconds.

Baked Cabbage with Feta and Olives

Let’s transform humble cabbage into a showstopping side dish that’ll have everyone asking for seconds. This Mediterranean-inspired bake combines crisp-tender cabbage with briny olives and creamy feta for maximum flavor payoff.

Ingredients

– 1 large head green cabbage, sliced into 1-inch wedges
– 3 tablespoons rich extra-virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 cup crumbled creamy feta cheese
– ½ cup pitted Kalamata olives, roughly chopped
– 2 cloves fresh garlic, minced
– 1 teaspoon dried oregano
– ½ lemon, juiced

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Arrange the cabbage wedges in a single layer on the prepared baking sheet.
3. Drizzle the olive oil evenly over all cabbage surfaces, using a pastry brush to coat thoroughly.
4. Sprinkle the kosher salt and black pepper evenly across the cabbage wedges.
5. Roast for 20 minutes until the edges begin to caramelize and turn golden brown.
6. Flip each cabbage wedge carefully using tongs to ensure even cooking on both sides.
7. Combine the feta cheese, chopped olives, minced garlic, and dried oregano in a small bowl.
8. Sprinkle the feta-olive mixture evenly over the partially roasted cabbage wedges.
9. Return the baking sheet to the oven and roast for another 15 minutes until the cheese softens and the cabbage is fork-tender.
10. Squeeze fresh lemon juice over the entire dish immediately after removing from the oven.

Keep this vibrant bake as your new go-to vegetable side—the cabbage develops sweet, caramelized edges while staying crisp-tender inside. That briny olive and creamy feta combo creates a Mediterranean flavor bomb that pairs perfectly with grilled chicken or makes a satisfying vegetarian main over quinoa.

Summary

From cozy family dinners to festive gatherings, these 20 baked cabbage recipes offer something delicious for every occasion. We hope you’ll try these comforting dishes, share your favorites in the comments below, and pin this collection to your Pinterest boards for easy reference. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.