Hostess At Heart

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Roasted Cabbage and Carrots with Apple

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Roasted Cabbage and Carrots with Apples has a smooth and slightly sweet flavor making it the perfect side dish to a savory meal. Baking it in the oven assures that the vegetables are colorful and have a delightful crunch. 

White baking dish filled with roasted green cabbage, orange carrots, apples and onions with a silver serving spoon in the pan sitting on a green napkin. The title of the recipe runs through the top

Roasted Cabbage and Carrots are naturally sweet from roasting and blend beautifully with the touch of apple.

I never used to make cabbage recipes except when celebrating St. Patrick’s Day with Corned Beef and Cabbage.

Cabbage is one of those ingredients that John always insisted that he didn’t like. What I’ve learned is that John doesn’t like over-cooked mushy or tasteless cabbage.

Some recipes for cooking cabbage require you to boil cabbage almost as long as you do the corned beef brisket.

Well, I don’t boil my corned beef either! I’ll share that technique down the road with you.

White baking dish filled with roasted green cabbage, orange carrots, apples and onions with a silver serving spoon in the pan sitting on a green napkin.

I used to drown my cabbage in melted butter. Was it good? I used to think so but now I don’t miss all of that extra fat and the texture which was more like a limp noodle than this deliciously crunchy roasted cabbage recipe.

We’ve found that we prefer the cleaner taste of baked cabbage and carrots with the onions and apples. It’s the perfect blend of naturally sweet and savory flavor with a delightful al dente texture.

3 ways to make cabbage

  1. Eat it raw! There are tons of flavor and fiber in cabbage. When you cook it the nutrients and fiber are reduced.
  2. Put enough water in the bottom of a shallow baking dish to just cover the bottom. Place slices or small wedges of cabbage in a single layer. Salt and pepper and dot with butter. Cover the dish and microwave at 2-minute intervals until the cabbage just begins to soften.
    • I don’t use this method if I’m making a cabbage and carrots recipe because the carrots take a little longer to cook.
  3. Roast it as I’ve done in this recipe.

Can I substitute red cabbage for the green cabbage?

Yes, you can. There isn’t any flavor difference. The only thing I would caution you on is that the red cabbage will tint the ingredients you cook it with. For that reason, I usually choose red cabbage for my raw cabbage recipes such as our Cabbage Cashew Salad.

How to cook cabbage in the oven? With this dish, I roasted the veggies and apple together on a baking sheet after giving them a simple drizzle of EVOO and a little S&P until they just began to soften.

The high heat coaxed out and combined all of the flavors.

Is Cabbage Good For Me?

Cabbage is actually good for you if you don’t drown it in butter. There are only 33 calories in a cup of cooked cabbage, and it is low in fat and high in fiber.

What ingredients are good with Cabbage?

Consider your textures and flavors. When roasting you want ingredients that will bake at the same rate such as:

  • Carrots
  • Onions
  • Leeks
  • Potatoes
  • Apples
  • Pears
  • Fennel

Don’t forget to save this recipe to your favorite Pinterest board for easy reference!

White baking dish filled with roasted green cabbage, orange carrots, apples and onions with a silver serving spoon in the pan sitting on a green napkin.
Oven Roasted Cabbage and Carrots

Tips for a delicious baked cabbage recipe:

  • Cut the cabbage in wedges or slices.
  • Remove the cabbage core.
  • Use smaller carrots or cut them thinner so they cook at the same rate as the cabbage.
  • Add chopped potatoes.
  • Use a baking sheet pan and spread the vegetables out.
    • If they’re too close together they will steam and not roast.
    • This also allows you to season the vegetables evenly.
  • This Roasted Cabbage and Carrots recipe can be served as a delicious vegetarian cabbage recipe or a side dish too.

Variations you can make to this Roasted Cabbage and Carrots recipe

  • Bacon or corned beef would be delicious in this dish too.
    • I would recommend adding pre-cooked meat at the end. You don’t want your vegetables to become greasy or your meat to overcook. This recipe is all about a fresh dish of perfectly cooked ingredients.
  • Add chopped potatoes.
  • Replace the onion with fennel or leek.

Products you may need

  • Vegetable Peeler – my kitchen couldn’t exist without a vegetable peeler. I didn’t know what I was missing until I replaced my old one for a nice new sharp one!
  • Baking sheet – These sheet pans are durable and I have four of them so I can get everything baked in a jiffy!

Here is a little more cabbage inspiration!

Another LIFE-CHANGING cabbage recipe is our Corned Beef Sandwich. It uses a delicious slaw to add flavor and texture. You’re going to want leftover corned beef just so you can make this recipe.

Corned Beef Cabbage Slaw Sandwich is slathered in a smooth mustard sauce and heaped with a caraway slaw.
Corned Beef Sandwich with Cabbage Slaw

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

White baking dish filled with roasted green cabbage, orange carrots, apples and onions with a silver serving spoon in the pan sitting on a green napkin.
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4.78 from 9 votes

Roasted Cabbage and Carrots with Apple

Roasted Cabbage and Carrots with Apples has a smooth and slightly sweet flavor making it the perfect side dish to a savory meal. Baking it in the oven assures that the vegetables are colorful and have a delightful crunch. 
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 servings
Author Hostess At Heart

Ingredients

  • 1 green cabbage medium
  • 10 carrots peeled and chopped
  • 2 green apples peeled and sliced into 8 pieces
  • 1 yellow onion sliced thickly
  • Salt and Pepper
  • Extra Virgin Olive Oil

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
  • Cut the cabbage in 4 quarters. Remove the core and slice each quarter into 4 pieces (16 total)
  • Peel carrots and chop into thick pieces.
  • In a large bowl Combine cabbage, carrots, apples, and onion. Drizzle with olive oil. Sprinkle with salt and pepper.
  • Spread out on the rimmed baking sheet. Bake 20 minutes, turning halfway through or until vegetables are lightly browned and beginning to soften.

Notes

Tips for making the perfect Roasted Cabbage and Carrots recipe:
  • Cut the cabbage in wedges or slices.
  • Remove the cabbage core.
  • Use smaller carrots or cut them thinner so they cook at the same rate as the cabbage.
  • Add chopped potatoes.
  • Use a baking sheet pan and spread the vegetables out.
    • If they’re too close together they will steam and not roast.
    • This also allows you to season the vegetables evenly.
  • This Roasted Cabbage and Carrots recipe can be served as a delicious vegetarian cabbage recipe or a side dish too.

Nutrition

Calories: 118kcal | Carbohydrates: 28g | Protein: 3g | Sodium: 98mg | Potassium: 674mg | Fiber: 8g | Sugar: 16g | Vitamin A: 17165IU | Vitamin C: 65.5mg | Calcium: 102mg | Iron: 1.1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

If you’re like me some times making side dishes is more difficult than the main meal. Here are a few recipes that are my go-to recipes.

I’ll be making this oven-roasted cabbage recipe a lot more instead of just saving it for St. Patricks Day.

Thank you from the bottom of my heart for spending some time with me today!

Comments

  1. Judy McKee says

    Thank you Julie for the info about the Roasted veggies. I did find that to be true with the carrots not being done , so I will cut them smaller next time. It was a wonderful side dish though, in fact I made it a complete dinner the next day. Thanks again, Judy

    Reply

  2. Judy McKee says

    THANK YOU JULIE FOR SUCH DELICIOUS RECIPES. I AM A HEART PATIENT & TOO MUCH SALT IS MY NEMESIS . THIS CABBAGE (MY FAVORITE VEGGIE!) RECIPE SOUNDS LIKE MY NEXT BEST RECIPE. ALSO THANKS FOR THE NUTRITIONAL INFORMATION, IT’S SO VERY HELPFUL. (I’M SURE THERE’S MORE GREAT THINGS TO COME FROM YOU!!!) Judy

    Reply

    • Rebecca says

      The recipe says to cut the carrots thick. I wasn’t sure what that meant so I tried to use the photo for reference. The cabbage was done cooking before the carrots had even started to soften.
      Also, I wish there was more flavor. It was very bland with just salt and pepper so I added some balsamic vinegar.

      Reply

      • Julie Menghini says

        I’ll have to change the wording in the recipe card because in the tips I indicate “Use smaller carrots or cut them thinner so they cook at the same rate as the cabbage”. We found the olive oil and just salt and pepper was enough to flavor this dish but you could flavor it any way suitable for your tastes. We also indicate that bacon is a great addition to this dish if that’s to your liking.

        Reply

  4. Jennifer Ann Stewart says

    I had just a few of each of these in my fridge but not enough to make a full side but thanks for this I did! I didn’t have to throw them away and everyone ate all of it!

    Reply

  5. Sandra Shaffer says

    Oooh, love the addition of apples. I like roasting vegetables, but never thought to add apples. Nice combination with the carrots and cabbage. This is a keeper!

    Reply

  6. michele says

    Jeff loves cabbage and this couldn’t have been any easier. And what a filling side dish that is also better for you! Definitely going to make this again… side dishes that are so easy are hard to come by!

    Reply

  7. Kathleen Pope says

    Okay, I was looking for a classic recipe to have on St. Patrick’s day and I love this! Fresh, roasted, healthy and DELICIOUS!

    Reply

  11. Lisa says

    I love the medley of vegetables/fruit you used for this dish. Cabbage is so good for you and really note eaten enough. I can’t wait to try this dish tonight!

    Reply

  13. Lily says

    What a delicious and healthy side dish. I can imagine what lovely flavors and sweetness roasting brings out of the veggies and apples. Simple and tasty – my kind of recipe!

    Reply

  16. [email protected] says

    This looks great! I have some leftover cabbage and all the other ingredients on hand! I will have to try it! I have never roasted cabbage before, but I bet it’s good! Thank you for the idea. 🙂

    Reply

    • Julie Menghini says

      Thank you, Jenny! I don’t know why it took me so long to cook it this way but there’s no turning back now. I hope you have a great weekend.

      Reply

  17. Kelsie | the itsy-bitsy kitchen says

    I think the only time all year I eat cabbage is on St. Patrick’s Day and I always think I should eat more of it. I love the addition of apples. This sounds absolutely delicious! Happy St. Patrick’s Day, Julie!

    Reply

    • Julie Menghini says

      Thank you so much, Kelsie. Like you I don’t know why we don’t eat it more often. It’s so easy I need to change me ways LOL! Have a wonderful weekend.

      Reply

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