Dill Roasted Cabbage

Dill Roasted Cabbage | cabbage recipes | paleo recipes | Whole30 recipes | easy side dish recipes | gluten-free recipes | perrysplate.com

I’m getting a post together about my trip and some thoughts I’ve had lately. Yes, thoughts that don’t have to do with food. I do have those occasionally. So, instead, we’re going to talk about roasted cabbage! Get excited!

Ah, cabbage. Cabbage makes me think of Russia (Borscht & cabbage rolls), tacos, and shredded BBQ sandwiches. And breakfast. I’ve told you many, many times how much I love Southwest Cabbage Slaw. We always put it on our tacos and when we have leftovers, it goes on my eggs in the morning. Not as weird as it seems. I promise.

Besides turning into slaw, cabbage (and others in the family: bok choi & Brussels sprouts) can be added to soups, hashes, stir-frys, and salads. The recipes below are my favorite uses for them. Plus I added a new one for you.

Have you ever had roasted cabbage??

*eye rolls abound on the other side of my screen*

Humor me, please?

Here’s a cheap, easy peasant-type dish with just a few ingredients. It reminds me of the Crispy Roasted Brussels Sprouts recipe I posted a while back. I never thought I’d ever want to have a half a head of cabbage for lunch, but this recipe convinced me!

Using ghee makes this recipes AH-mazing. Ghee tends to be rather pricey, and luckily it’s easy to make your own! Check out my tutorial — How To Make Ghee.

Dill Roasted Cabbage

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Roasted cabbage is a quick, easy, and inexpensive side dish! The fresh dill is a perfect compliment.


1 small head of cabbage, cored and sliced into 1/2-inch strips
1/4 cup melted ghee
generous pinch of salt and pepper
1/4 cup chopped fresh dill


Preheat oven to 425 degrees F.

Place sliced cabbage in a large bowl. Drizzle with melted butter and toss to coat evenly. Arrange cabbage evenly on a large, rimmed (greased) baking sheet or roasting pan. Roast for 20-25 minutes or until golden brown in spots, tossing the cabbage with tongs once or twice during roasting.

Place in a serving bowl. Mix in the fresh dill and season with salt and pepper to taste.

Serves 4-6.

adapted from The Roasted Vegetable by Andrea Chesman