• Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Vegan Recipes
  • Get the vegan starter guide!
  • YouTube
  • Podcast
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Simple Vegan Recipes » Vegan Sides

    Roasted Cabbage with Fennel Seeds

    Published: Jul 30, 2013 · Modified: Mar 5, 2021 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Print

    Roasted cabbage is tender and a little bit sweet. It's tasty straight out of the oven or chilled for a cold side dish.

    roasted cabbage with fennel seeds

    It's amazing how the flavor changes when you roast cabbage.

    Cabbage never calls out to me, and honestly I have no idea why that is! It's a cruciferous vegetable, which means it's related to my very favorite veggies: broccoli, kale, and bok choy. It has that distinct cruciferous taste that I love.

    I think part of what gets me about cabbage is that it's a little bit overwhelming, you know what I mean? A head of cabbage is HUGE. How much slaw can one gal eat, right?

    Cabbage rolls are delicious, but they only use a handful of leaves, and you're still left with this big, honkin' head of cabbage taunting you from the produce drawer.

    head of cabbage with fennel seeds

    When our CSA delivered a giganto cabbage a few weeks ago, I stared at it for a long time. One good thing about cabbage: it keeps like a champ in the fridge. After a whole lot of staring, I decided to cut this sucker up and just into big pieces and make a big pan of roasted cabbage. Quick and easy! And the best part? It turned out great!

    I also discovered that roasted cabbage is actually a pretty well-rounded food. A quarter head of cabbage has around 4 grams of protein and 5 grams of fiber. All of that fiber and protein makes it nice and filling. Cabbage is low in calories, but tossing it in olive oil like the recipe below ups that a bit, so you won't feel hungry a few hours after you eat. You could really eat this dish as the main event, especially if you got crazy and put a handful of chopped cashews or walnuts on top. It also makes a good hot or cold side to go with food from the grill, if you'd rather not make cabbage the star of the show.

    📖 Recipe

    roasted cabbage with fennel seeds

    Roasted Cabbage with Fennel Seeds

    Roasted cabbage is tender and a little bit sweet. It's tasty straight out of the oven or chilled for a cold side dish.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 110kcal
    Author: Becky Striepe

    Ingredients

    • 1 head green cabbage
    • 1 ½ tablespoons fennel seeds
    • plenty of olive oil - for drizzling
    • salt and pepper - to taste

    Instructions

    • Preheat the oven to 400F.
    • Cut your cabbage up into large wedges, and place them in an oven-safe dish. Throw in the fennel seeds, olive oil, salt, and pepper then gently fold everything together until the cabbage is nice and coated.
    • Bake for 40 minutes, or until the cabbage is browned around the edges. Serve hot, or chill and serve within a few days of cooking

    Nutrition

    Nutrition Facts
    Roasted Cabbage with Fennel Seeds
    Amount per Serving
    Calories
    110
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

      Got a question? Tried this recipe? Leave a reply! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Celeste Alway

      August 31, 2021 at 9:45 pm

      Absolutely delicious! Lunch today for me in Australia. Thanks, Becky!

      Reply
      • Becky Striepe

        September 05, 2021 at 10:54 am

        I'm so glad that you enjoyed it, Celeste!

        Reply

    Primary Sidebar

    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • glass jar of soy yogurt on a blue table with the Instant Pot in the background
    • photo of vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.
    • overhead photo of air fryer tofu in a blue bowl with green onions sprinkled on top

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter