Oven Roasted Cabbage Ribbons
Chunky cabbage ribbons tossed with olive oil and spices, then roasted until caramelized and tender.
Equipment
- Rimmed Baking Sheet
- Sharp chef knife
- Large mixing bowl
Ingredients
Main Ingredients
- 1 medium green cabbage about 2 pounds, cored
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F with a large rimmed baking sheet inside.
- Cut. Quarter the cabbage, remove the core, and slice into ribbons about 1 inch wide.
- Toss. Mix the cabbage with the olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
- Roast. Spread on the hot pan and roast for 12 minutes, then flip the pieces.
- Finish. Roast 10 to 13 minutes more until the edges are deep golden and the thick pieces are tender.
Notes
Substitutions: Use red or napa cabbage, and swap smoked paprika for sweet paprika.
Tips: Do not crowd the pan, and flip the ribbons once for even browning.
Storage: Refrigerate in an airtight container for up to four days and reheat on a hot sheet pan.
Nutrition is calculated for four servings.