Roasted Cabbage With Capers and Garlic

By Hetty Lui McKinnon

Published April 10, 2025

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(579)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • ½ cup extra-virgin olive oil, plus more for drizzling 

  • ¼ cup capers, finely chopped 

  • 3 garlic cloves, finely chopped

  • Zest of 1 lemon 

  • ¼ cup lemon juice (from 1 to 2 lemons), or more as needed

  • Salt and pepper 

  • 1 medium green cabbage (2½ to 3 pounds)

  • Handful of chopped parsley or torn basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 335 calories; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 9 grams fiber; 916 milligrams sodium; 5 grams protein; 11 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
579 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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!

jen D

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

Erik

Out-of-this-world delicious! Heeded author’s suggestions by adding a can of chickpeas—for extra protein / heartiness—and roasting alongside cabbage. Served on a bed of tri-color quinoa (for even more protein / heartiness) and garnished with fresh, torn basil. More vegan recipes like this, please!

Z

I had to roast the cabbage twice as long as it said ... not sure if I cut the wedges too wide. Also, threw in an eggplant I had from a friend's garden and it tastes FABULOUS with that marinade.

Kerin Lescobar

This is pretty good. Make more sauce. Also i added some smoked salmon and some pamesan cheese packets from Rocco’s to the mixture. Adventures in cooking hungry! Also served it with yogurt, Dijon and a little bit of ketchup mixed together.

Left coast cook

I thought this was terrific! I used all of the garlicky caper oil on the cabbage before roasting it - mostly out of laziness and wanting to wash the dishes. Ate this over several days with various leftovers - beans one day, some farro and chopped tomato another. My cabbages were small and after roasting the cores were tender so also quite edible and delicious.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.