Sheet-Pan Cabbage and Onions
Caramelized edges and tender centers make this simple sheet-pan side dish a weeknight hero. Cabbage wedges and onion chunks roast together with olive oil and a splash of vinegar until deeply golden and irresistibly sweet. Minimal prep, maximum flavor, and just one pan to clean.
For 4 servings
- prep
Preheat the oven and prep the sheet pan.
Place an oven rack in the middle position and preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if using.
- prep
Cut the cabbage and onions.
1.Halve the cabbage through the core, then cut each half into 4 wedges, keeping the core intact so the leaves hold together.2.Peel the onions and cut each into 8 thick wedges through the root end.TIPKeeping the core attached prevents the cabbage wedges from falling apart during roasting. - mix
Toss with oil and seasonings.
1.Spread the cabbage wedges and onion chunks across the prepared sheet pan.2.Drizzle with olive oil and apple cider vinegar.3.Sprinkle with salt, black pepper, and caraway seeds.4.Toss gently with your hands to coat everything evenly, then arrange in a single layer.TIPA single layer with space between pieces ensures browning instead of steaming. - roast · ~35 min
Roast until deeply golden and tender.
1.Transfer the sheet pan to the preheated oven.2.Roast for 20 minutes, then flip the cabbage wedges and onion pieces with a spatula.3.Continue roasting for another 12 to 15 minutes, until the edges are deeply caramelized and a knife slides easily into the cabbage core. - serve
Serve hot from the oven.
Transfer to a serving platter and serve immediately while the edges are still crisp and the centers are buttery-soft.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the cabbage core intact so wedges hold together during roasting.
- 2Arrange vegetables in a single layer with space between pieces to ensure browning, not steaming.
- 3Flip the cabbage and onions halfway through for even caramelization on all sides.
- 4Use a sharp knife to test doneness—it should slide easily into the cabbage core.
- 5For extra char, broil the sheet pan for 1-2 minutes after roasting.
- 6Leftovers reheat well in a hot skillet to restore crisp edges.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon red pepper flakes or a drizzle of sriracha with the oil for a kick of heat that pairs well with the sweet roasted onions.
Herb InfusedHerb-Infused
Toss with 2 tablespoons fresh thyme or rosemary leaves before roasting for an aromatic, earthy twist.
Balsamic GlazeBalsamic Glaze
Replace apple cider vinegar with balsamic vinegar and drizzle with balsamic glaze after roasting for a sweeter, tangier finish.
CheesyCheesy
Sprinkle 1/4 cup grated Parmesan or crumbled feta over the vegetables during the last 5 minutes of roasting for a savory, salty crust.
SmokySmoky
Swap caraway seeds for 1/2 teaspoon smoked paprika to add a deep, smoky flavor that complements the caramelized edges.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage is an excellent source of vitamin C, which supports immune function and skin health.
High in Fiber
Both cabbage and onions provide dietary fiber, aiding digestion and promoting satiety.
Low in Calories
This dish is naturally low in calories, making it a light yet satisfying side that won't weigh you down.
Contains Antioxidants
Caraway seeds and onions are rich in antioxidants that help combat oxidative stress in the body.
Heart-Healthy Fats
Olive oil provides monounsaturated fats, which are associated with better heart health.
Frequently asked questions
Yes, red cabbage works well, though it may need a few extra minutes of roasting as it is slightly denser. The color will deepen beautifully.
