Roasted Cabbage

O Meu Tempero
Roasted Cabbage


Roasting is a wonderful way to prepare vegetables so they take on a caramelized flavor and turn exceptionially  tender. That goes for cabbage, too. First it's halved and seasoned with a bit of chicken broth, lemon juice, and parsley. Then it's topped with butter and roasted in a rimmed baking sheet, basting the halves with the juices one or two times while it's in the oven. Drizzle with olive oil, sprinkle with parsley, and serve hot as a side dish for roast pork or chicken.


  • 1 cabbage (heart)
  • olive oil
  • 1 chicken stock cubes
  • 1/2 lemon (juiced)
  • parsley (chopped)
  • butter


  1. 1Preheat oven to 190°C (approximately 375°F).
  2. 2Cut cabbage lengthwise and rinse without cutting leaves.
  3. 3Drain well.
  4. 4Place cabbage in a baking dish greased with olive oil.
  5. 5Dissolve a chicken broth cube in about 150 ml (approximately ½ cup) hot water.
  6. 6Sprinkle cabbage with broth, lemon juice and parsley.
  7. 7Put two tablespoons butter on top of each half.
  8. 8Bake until cooked, basting often with broth.
  9. 9To serve, drizzle with olive oil and garnish with chopped parsley.
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