Easy Roasted Cabbage (AIP/ Paleo/ Whole 30)

Easy Roasted Cabbage

I’ve been in a vegetable rut lately. Do you ever get stuck in patterns of making the same recipes over and over again? We eat a lot of red cabbage in our family, but we usually cook it on the stove or in the Instant Pot. I recently decided to change it up and roast it instead. Folks, this Easy AIP Roasted Cabbage is my new favorite & easy vegetable side dish!

It’s amazing how much flavor is packed into four simple ingredients. This cabbage is savory and tender with just a little bit of crunch. It’s also so simple to make and requires very little prep, making it perfect for weeknight dinners.

Batching Cooking Tip! Chopped raw cabbage keeps well in the fridge when stored in an air-tight container. Chop this cabbage ahead of time on the weekend to save yourself even more time in the kitchen during the week!

Easy Roasted Cabbage (AIP/ Paleo/ Whole 30)

Easy Roasted Cabbage


1 medium-size head of red cabbage

2 TBS olive oil

2 tsp salt

1 TBS fresh chive, chopped


Preheat the oven to 375 degrees. Cut the cabbage into strips and then in chunks. Spread the cabbage in one even layer on a baking sheet that is covered with parchment paper or a silicone mat. Drizzle with olive oil and season salt, massaging it into the cabbage to make sure it is evenly coated. 

Roast the cabbage for 20-30 minutes, until the smaller pieces have started to brown and the leaves are tender. 

Remove from the oven and sprinkle the fresh chopped chives over top. Serve warm alongside pan seared salmon or lamb chops!


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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