Roasting a vegetable whole is one of those amazing dinner cheats that feels too good to be true. Somehow it looks fancy and exciting while actually taking very little active time. Cauliflower has been the go-to staple of the "large format vegetable" genre for many years, but there's an overlooked dish that's prime for taking the crown: whole roasted cabbage.
Even among passionate vegetable-eaters, cabbage is not first on the list. It's often maligned due to recipes that over-boil or slaws that over-dress. Mushy or liquid varieties can lead us away from the crunchy, flavorful meal powerhouse that is a cabbage. From kimchi to taco fillings to salads, cabbage is exceptionally versatile. But that versatility also applies to ease, and that’s where the whole roasting comes in. For those intimidated by cabbage, the easiest way to approach it is to just do almost nothing at all.
All you need is a hot oven, a pot, and a simple, flavorful sauce. By cooking it whole, you’ll get a caramelized exterior without an overly mushy interior. This recipe includes a miso lemon butter, but you could make this even with something as quick as olive oil and salt. Give whole roasted cabbage a chance, and you’ll have the easiest weekday dinner around. —Ali Rosen
Test Kitchen Notes
You can make this recipe with red cabbage as well, but keep in mind it will take longer to cook and as such, you may need to dilute the butter mixture a bit more so it doesn't start to burn. —The Editors
- Prep time 10 minutes
- Cook time 1 hour 30 minutes
- Serves 2 as a main dish
unsalted butter, melted
white miso paste
freshly squeezed lemon juice
small to medium green cabbage
dash of salt
- Preheat the oven to 400°F.
- Combine the butter, olive oil, miso paste, and lemon juice in a bowl.
- Put the cabbage in a pot and rub the miso lemon butter all around the cabbage. Add a generous dash of salt, cover the pot, and put the cabbage in the oven.
- After 30 minutes, remove the top from the pot and baste the cabbage as needed (you can even add a bit of water if needed as well).
- Let the cabbage cook for another 30 minutes to an hour, depending on the size of your cabbage. The exterior should be heavily caramelized and the interior should have softened enough that a knife can easily go through it.
- Serve hot, cut into pieces, and baste on the remaining sauce as needed.