Delicious Baked Cabbage Ideas For Healthy Comfort Food Recipe

I’m sharing Delicious Cabbage Recipes showcasing baked cabbage as versatile sides and mains, with ideas ranging from stuffed leaves to herbed wedges.

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I used to think cabbage was boring, until I started playing with olive oil and a little Parmesan cheese and everything changed. These Delicious Cabbage Recipes take the humble head of cabbage and turn it into dishes that feel like healthy comfort food but with a clever twist.

I explore everything from Healthy Stuffed Cabbage ideas to crispy herbed wedges that surprise you, and I promise you won’t be rolling your eyes. Its about bold simple flavor, easy swaps, and a few tricks I picked up that make cabbage exciting again.

Stay curious, you’ll want to try at least one.

Ingredients

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Cabbage: Crunchy, low calorie, high in fiber and vitamin C; great for bulk and texture.
Chickpeas: Creamy beans that add protein and fiber, keeps vegan dishes hearty and filling.
Cheddar cheese: Melty, sharp flavor adds fat and protein, gives comforting richness and golden crust.
Parmesan: Salty umami punch, a little goes far for savory brightness and depth.
Ground beef: Packed with protein and iron, makes rolls savory but higher in fat.
Rice: Starchy carb that bulks up filling, absorbs flavors and soaks up sauce.
Olive oil: Adds healthy monounsaturated fat and helps roast vegetables golden and crisp.
Garlic: Small but powerful, gives aromatic depth and savory bite to every dish.
Tomatoes: Bright acidity balances richness, provides vitamin C and tomatoey sweetness.

Ingredient Quantities

Herbed roasted cabbage wedges
- 1 medium head green cabbage about 2 to 3 pounds cored and cut into 8 wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder or 2 cloves garlic minced
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh parsley
- 1 lemon for squeezing over after baking
- 1/4 cup grated Parmesan cheese optional

Cheesy baked cabbage casserole
- 1 small head green or savoy cabbage about 1.5 to 2 pounds thinly sliced
- 2 tablespoons butter
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 cup milk whole or 2 percent
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons all purpose flour
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional
- 1/4 cup breadcrumbs optional for topping

Classic stuffed cabbage rolls
- 1 large head green cabbage
- 1 pound ground beef or a mix of beef and pork
- 1/2 cup uncooked long grain rice rinsed
- 1 medium onion finely chopped plus extra for sauce if you like
- 2 cloves garlic minced
- 1 egg beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups crushed tomatoes or tomato sauce
- 1 cup low sodium beef or vegetable broth
- 1 tablespoon brown sugar or white sugar to balance acidity
- 1 tablespoon tomato paste optional for deeper flavor

Vegan roasted cabbage with chickpeas
- 1 medium head red or green cabbage cut into wedges or steaks
- 1 can chickpeas 15 ounces drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon juiced
- 2 cloves garlic minced
- 2 tablespoons tahini or 2 tablespoons chopped fresh parsley for garnish

Pantry and garnish staples used across recipes
- Olive oil
- Salt and black pepper
- Garlic fresh or powdered
- Onion
- Butter
- All purpose flour
- Milk
- Eggs
- Breadcrumbs
- Cheese like cheddar and Parmesan
- Tomato sauce or crushed tomatoes
- Broth beef or vegetable
- Rice
- Brown sugar or white sugar

How to Make this

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1. Pick which dish you’re making and preheat accordingly: 425 F for herbed roasted wedges or the vegan chickpea roast, 375 F for the cheesy cabbage casserole, 350 F for stuffed cabbage rolls. If making more than one, roast items at 425 F and bake casserole or rolls after lowering the oven or use separate racks if you got space.

2. Prep the cabbage: for wedges leave core to hold each wedge and cut a 2 to 3 pound head into 8 wedges; for steaks cut thick slices; for casserole thinly slice a
1.5 to 2 pound head; for rolls remove core and blanch the whole head in boiling water 6 to 10 minutes to loosen leaves, then peel off big leaves and trim thick ribs.

3. Herbed roasted cabbage wedges: toss 8 wedges with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder or 2 cloves minced, and 1 teaspoon dried thyme or 1 tablespoon chopped parsley. Arrange cut side down on a rimmed sheet, roast at 425 F 25 to 35 minutes until edges are brown and tender, flip once halfway. Finish with a squeeze of 1 lemon and sprinkle 1/4 cup grated Parmesan if you want.

4. Vegan roasted cabbage with chickpeas: cut a medium head into wedges or steaks, drain and rinse 1 can 15 ounces chickpeas. Toss cabbage and chickpeas with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 cloves minced garlic and juice of 1 lemon. Roast at 425 F about 25 to 30 minutes until cabbage edges char and chickpeas get a little crisp. Drizzle 2 tablespoons tahini or sprinkle 2 tablespoons chopped parsley to finish.

5. Cheesy baked cabbage casserole: thinly slice cabbage, in a skillet melt 2 tablespoons butter and sauté 1 medium thinly sliced onion until soft, add 2 cloves minced garlic. Sprinkle in 2 tablespoons all purpose flour and stir 1 minute, then slowly whisk in 1 cup milk until smooth. Stir in 1/2 cup plain Greek yogurt or sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika if using. Add the sliced cabbage to the sauce and cook 5 minutes just to soften slightly, transfer to a buttered baking dish, stir in 1 cup shredded cheddar and 1/2 cup grated Parmesan, top with 1/4 cup breadcrumbs if you like, bake at 375 F 25 to 35 minutes until bubbly and golden.

6. Classic stuffed cabbage rolls: soften leaves (see step 2), mix 1 pound ground beef or beef and pork with 1/2 cup rinsed uncooked long grain rice, 1 medium finely chopped onion, 2 cloves minced garlic, 1 beaten egg, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon paprika. Spoon about 2 to 3 tablespoons filling into each leaf, fold sides in and roll seam down. Arrange rolls snug in a baking dish.

7. Sauce for rolls and baking: combine 2 cups crushed tomatoes or tomato sauce, 1 cup low sodium beef or vegetable broth, 1 tablespoon brown or white sugar and 1 tablespoon tomato paste if using. Pour sauce over rolls to cover partly, cover dish tightly with foil and bake at 350 F 60 to 90 minutes until meat is cooked and rice is tender. Let sit 10 minutes before serving so sauce thickens.

8. Timing and shortcuts: if you want faster stuffed rolls use parboiled rice or pre cooked rice and cut bake time; for the casserole you can cover for first 15 minutes to keep moisture then uncover to brown; roast wedges or chickpea cabbage on a parchment lined sheet for easy cleanup.

9. Final plating hacks and safety: always taste and adjust salt and pepper before serving; finish roasted dishes with lemon juice for brightness and sprinkle Parmesan or parsley for color. For meat use an instant read thermometer to confirm 160 F internal for ground beef. Let everything rest 5 to 10 minutes before serving so flavors settle.

Equipment Needed

Making: Cheesy baked cabbage casserole, preheat oven to 375 F

1. 9 by 13 inch baking dish, buttered or sprayed
2. Large skillet, about 10 to 12 inch, for softening the onion and cabbage
3. Cutting board for cabbage and onion prep
4. Chef’s knife, sharp enough to slice cabbage thinly
5. Mixing bowl to combine sauce and cabbage, dont stress if its a bit messy
6. Measuring cups and spoons for milk, flour and seasonings
7. Whisk to make a smooth roux and sauce
8. Box grater for shredding cheddar and Parmesan if not pre shredded
9. Wooden spoon or heatproof spatula for stirring in the skillet
10. Oven mitts and a trivet or cooling rack for safely handling the hot dish

FAQ

Q: How long and at what temperature should I roast the cabbage wedges? A: Roast at 425°F (220°C) for about 25 to 35 minutes until the edges are browned and the center is tender. Flip once halfway, don’t overcrowd the pan, and brush with oil so they get those crispy outer leaves.

Q: My cheesy cabbage casserole gets watery, how do I fix that? A: Salt the sliced cabbage and let it sit 15 to 20 minutes, then squeeze or pat dry to remove excess moisture before mixing the sauce. Also make a light roux with the butter and flour and cook the milk a bit to thicken before adding cheese, and bake uncovered the last 10 minutes so steam can escape.

Q: Can I make these recipes ahead or freeze them? A: Yes, stuffed cabbage rolls freeze really well either raw or cooked; assemble and freeze flat in a dish or freeze baked portions. Casseroles can be assembled and frozen unbaked, thaw overnight and then bake. Roasted wedges and the vegan chickpea dish are best fresh but you can reheat leftovers in a hot oven for crispness, freezing them first makes them a bit soggy.

Q: How do I make these dishes vegan or dairy free? A: Swap milk for unsweetened plant milk plus a tablespoon of flour to help thicken, use vegan butter or olive oil, and replace cheddar and Parmesan with nutritional yeast or a vegan cheese. For stuffed rolls use lentils or plant-based ground "meat" instead of beef, and skip the egg or use a flax egg to bind.

Q: What internal temperature should stuffed cabbage reach? A: Cooked stuffed rolls with ground beef or pork should reach 160°F (71°C) in the center for safety. If you used pre-cooked rice and meat, just make sure the whole dish is piping hot and the sauce is bubbling.

Q: What should I serve with these cabbage dishes? A: They go great with crusty bread, roasted potatoes, a simple grain like brown rice or quinoa, or a crisp green salad. A squeeze of lemon or a dollop of yogurt or tahini brightens the flavors, and hot sauce or pickles add a nice contrast.

Delicious Baked Cabbage Ideas For Healthy Comfort Food Recipe Substitutions and Variations

Olive oil
- Avocado oil, high smoke point and neutral flavor, swap one for one
- Grapeseed or sunflower oil, light and good for roasting, use same amount
- Light tasting olive oil or melted butter if you want more richness, expect a slightly different flavor
Parmesan cheese
- Pecorino Romano, saltier and sharper, use a little less
- Grana Padano, very similar texture and flavor, swap equal amounts
- Nutritional yeast for a vegan option, sprinkle more to match savory impact
- Asiago or aged cheddar if you want a creamier melt, swap equal amounts
Ground beef
- Ground turkey or chicken, leaner so add a bit of oil and watch cook time
- Ground pork or a beef pork mix, richer and juicier, use same amount
- Lentils plus finely chopped mushrooms for a vegetarian swap, cook lentils first and season well
- Plant based ground meat, use like regular ground beef but brown it well to reduce moisture
Milk
- 2 percent or whole milk, interchange freely depending on creaminess you want
- Unsweetened oat or soy milk for dairy free, choose plain varieties for savory dishes
- Half and half diluted with a little water if you want a richer sauce, use about three quarters half and half plus one quarter water
- Evaporated milk diluted with equal parts water for a creamier mouthfeel, use in place of whole milk

Pro Tips

– Use high heat for roasting so the cabbage gets real color and a little crisp. Make sure wedges or steaks are close to the same thickness so they cook evenly, and give pieces room on the sheet pan or theyll just steam not roast. Flip once halfway to get both sides browned.

– For crispy chickpeas, dry them really well before seasoning, and if you want extra crunch roast them a few minutes by themselves then add the cabbage near the end so the chickpeas dont go soft. Spread everything in a single layer, dont pile it up.

– For the casserole, sweat the onion well and get the sauce thick before adding the cabbage, that way the bake wont end up watery. If it still seems soggy cover for the first part of baking then uncover to brown the top and let moisture cook off.

– With stuffed rolls, dont overfill the leaves and tuck the seam under so they dont come apart while baking. Use par-cooked or leftover rice to cut time and make sure the filling cooks through without overbaking the cabbage. Check the meat with a thermometer if youre unsure, 160 F is the safe target for ground beef.

– Finish with acid and texture right before serving, like a squeeze of lemon, a sprinkle of cheese or fresh parsley, or a drizzle of tahini for the vegan version. Let things rest 5 to 10 minutes so sauces thicken and flavors settle, otherwise everything tastes flat.

Delicious Baked Cabbage Ideas For Healthy Comfort Food Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing Delicious Cabbage Recipes showcasing baked cabbage as versatile sides and mains, with ideas ranging from stuffed leaves to herbed wedges.

Servings

servings

Calories

320

kcal

Equipment: Making: Cheesy baked cabbage casserole, preheat oven to 375 F

Ingredients

Herbed roasted cabbage wedges
1 medium head green cabbage about 2 to 3 pounds cored and cut into 8 wedges
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder or 2 cloves garlic minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh parsley
1 lemon for squeezing over after baking
1/4 cup grated Parmesan cheese optional
Cheesy baked cabbage casserole
1 small head green or savoy cabbage about 1.5 to 2 pounds thinly sliced
2 tablespoons butter
1 medium onion thinly sliced
2 cloves garlic minced
1 cup milk whole or 2 percent
1/2 cup plain Greek yogurt or sour cream
2 tablespoons all purpose flour
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika optional
1/4 cup breadcrumbs optional for topping
Classic stuffed cabbage rolls
1 large head green cabbage
1 pound ground beef or a mix of beef and pork
1/2 cup uncooked long grain rice rinsed
1 medium onion finely chopped plus extra for sauce if you like
2 cloves garlic minced
1 egg beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 cups crushed tomatoes or tomato sauce
1 cup low sodium beef or vegetable broth
1 tablespoon brown sugar or white sugar to balance acidity
1 tablespoon tomato paste optional for deeper flavor
Vegan roasted cabbage with chickpeas
1 medium head red or green cabbage cut into wedges or steaks
1 can chickpeas 15 ounces drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon juiced
2 cloves garlic minced
2 tablespoons tahini or 2 tablespoons chopped fresh parsley for garnish
Pantry and garnish staples used across recipes
Olive oil
Salt and black pepper
Garlic fresh or powdered
Onion
Butter
All purpose flour
Milk
Eggs
Breadcrumbs
Cheese like cheddar and Parmesan
Tomato sauce or crushed tomatoes
Broth beef or vegetable
Rice
Brown sugar or white sugar

Directions

Pick which dish you're making and preheat accordingly: 425 F for herbed roasted wedges or the vegan chickpea roast, 375 F for the cheesy cabbage casserole, 350 F for stuffed cabbage rolls. If making more than one, roast items at 425 F and bake casserole or rolls after lowering the oven or use separate racks if you got space.
Prep the cabbage: for wedges leave core to hold each wedge and cut a 2 to 3 pound head into 8 wedges; for steaks cut thick slices; for casserole thinly slice a
5 to 2 pound head; for rolls remove core and blanch the whole head in boiling water 6 to 10 minutes to loosen leaves, then peel off big leaves and trim thick ribs.
Herbed roasted cabbage wedges: toss 8 wedges with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder or 2 cloves minced, and 1 teaspoon dried thyme or 1 tablespoon chopped parsley. Arrange cut side down on a rimmed sheet, roast at 425 F 25 to 35 minutes until edges are brown and tender, flip once halfway. Finish with a squeeze of 1 lemon and sprinkle 1/4 cup grated Parmesan if you want.
Vegan roasted cabbage with chickpeas: cut a medium head into wedges or steaks, drain and rinse 1 can 15 ounces chickpeas. Toss cabbage and chickpeas with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 cloves minced garlic and juice of 1 lemon. Roast at 425 F about 25 to 30 minutes until cabbage edges char and chickpeas get a little crisp. Drizzle 2 tablespoons tahini or sprinkle 2 tablespoons chopped parsley to finish.
Cheesy baked cabbage casserole: thinly slice cabbage, in a skillet melt 2 tablespoons butter and sauté 1 medium thinly sliced onion until soft, add 2 cloves minced garlic. Sprinkle in 2 tablespoons all purpose flour and stir 1 minute, then slowly whisk in 1 cup milk until smooth. Stir in 1/2 cup plain Greek yogurt or sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika if using. Add the sliced cabbage to the sauce and cook 5 minutes just to soften slightly, transfer to a buttered baking dish, stir in 1 cup shredded cheddar and 1/2 cup grated Parmesan, top with 1/4 cup breadcrumbs if you like, bake at 375 F 25 to 35 minutes until bubbly and golden.
Classic stuffed cabbage rolls: soften leaves (see step 2), mix 1 pound ground beef or beef and pork with 1/2 cup rinsed uncooked long grain rice, 1 medium finely chopped onion, 2 cloves minced garlic, 1 beaten egg, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon paprika. Spoon about 2 to 3 tablespoons filling into each leaf, fold sides in and roll seam down. Arrange rolls snug in a baking dish.
Sauce for rolls and baking: combine 2 cups crushed tomatoes or tomato sauce, 1 cup low sodium beef or vegetable broth, 1 tablespoon brown or white sugar and 1 tablespoon tomato paste if using. Pour sauce over rolls to cover partly, cover dish tightly with foil and bake at 350 F 60 to 90 minutes until meat is cooked and rice is tender. Let sit 10 minutes before serving so sauce thickens.
Timing and shortcuts: if you want faster stuffed rolls use parboiled rice or pre cooked rice and cut bake time; for the casserole you can cover for first 15 minutes to keep moisture then uncover to brown; roast wedges or chickpea cabbage on a parchment lined sheet for easy cleanup.
Final plating hacks and safety: always taste and adjust salt and pepper before serving; finish roasted dishes with lemon juice for brightness and sprinkle Parmesan or parsley for color. For meat use an instant read thermometer to confirm 160 F internal for ground beef. Let everything rest 5 to 10 minutes before serving so flavors settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.