Roasted Cabbage With Capers and Garlic

By Hetty Lui McKinnon

Published April 11, 2025

Roasted Cabbage With Capers and Garlic
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(319)
Comments
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It sounds so simple — roasted cabbage with a garlicky caper oil — but the resulting dish is anything but plain. Sharp from briny capers and unapologetically pungent from the garlic, with a bold kick of zesty lemon, the flavored oil serves as both a marinade for the cabbage and a finishing glaze. As the cabbage roasts, it turns savory and caramelized while the capers develop a crunch. Make this dish heartier by roasting chickpeas alongside the cabbage, serve alongside a protein like quinoa or pan-fried tofu, toss through pasta, or simply serve with bread to mop up every last drop.

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Ingredients

Yield:4 servings
  • ½cup extra-virgin olive oil, plus more for drizzling 
  • ¼cup capers, finely chopped 
  • 3garlic cloves, finely chopped
  • Zest of 1 lemon 
  • ¼cup lemon juice (from 1 to 2 lemons), or more as needed
  • Salt and pepper 
  • 1medium green cabbage (2½ to 3 pounds)
  • Handful of chopped parsley or torn basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

319 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 4 grams protein; 905 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees.

  2. Step 2

    Place the olive oil, capers, garlic, lemon zest and lemon juice into a small bowl and stir to combine. Season generously with salt and black pepper. Taste to make sure the oil is both very lemony and salty, adjusting seasonings as needed.

  3. Step 3

    Prepare the cabbage: Remove any wilted outer leaves, then halve the cabbage through its core. Place both halves flat side down on a cutting board and slice through the core into 1½-inch-thick wedges.

  4. Step 4

    Drizzle a rimmed sheet pan with olive oil and gently transfer the cabbage, keeping each wedge intact and placing them flat-side down in a single layer. Spoon about half of the garlicky caper oil evenly over the cabbage and, using your hands, gently massage it in, pressing the garlic and capers over and between the leaves. Season lightly with salt and pepper.

  5. Step 5

    Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.

  6. Step 6

    Transfer the cabbage to serving plates. Drizzle the remaining garlicky caper oil over each wedge, scatter with parsley or basil, and serve.

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Ratings

5 out of 5
319 user ratings
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Comments

jen D

Easy and tasty. Made with chicken apple sausages for a complete meal, yum

Frances in Asheville

We made the cabbage as written. The bitter cabbage flavor disappears and becomes a sweet texture combined with the garlic, lemon, briny caper flavor. It’s a hit at my house. I served it with today’s “butter basted chicken breasts.” The combination is terrific! I might add asparagus to the menu next time to soak up the lemon, butter, garlic flavors with a green veg!

Sally

The brininess of the capers goes really well with the silkiness of the cabbage. I'd never roasted cabbage in thick wedges before and will remember this trick for the future.

Angie

Red pepper flakes, ? a little anchovy

Teri H

My husband, sister and I loved this dish. Recently I found myself with half a head of a small cabbage and some broccoli and cauliflower florets. I chopped the cabbage into chunks and tossed the vegetables in a bowl with this sauce (using half the amount of olive oil called for in the recipe), then spread them in a sheet pan and roasted them as directed in the recipe. Delish!

Shea

This is delicious, although capers are already salty so next time I wouldn’t add any extra salt.

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