You can’t have corned beef without cabbage. Well…you can, but that would just be ridiculous. Traditionally, the corned beef and cabbage are boiled or slow cooked together, but we’re Instant Pot people, so we roast our vegetables while the corned beef is cooking. Our Roasted Green Cabbage goes perfectly with our Instant Pot Corned Beef or just about any meal. For St. Patrick’s Day, try with our Roasted Baby Potatoes, and Thyme Roasted Carrots and Parsnips, too.Print
- 1 head green cabbage (about 2 1/2 pounds)
- 3 cloves garlic, halved lengthwise
- 2 tbsp avocado oil
- Generous pinches of salt and ground black pepper, to taste
- Place oven rack at top position and preheat oven to 400 degrees F.
- Add oil and garlic to a small bowl, then remove dark outer leaves from cabbage.
- Slice cabbage crosswise into 3/4 to 1″ rounds or “steaks”.
- Generously brush both sides of each cabbage slice with oil, sprinkle with salt and pepper, and place on a rimmed, nonstick baking sheet. You will use all the oil in the bowl at this time. Place the garlic cloves between the slices, along the center of the pan.
- Cover with foil and roast for 10 minutes. Remove foil (reserve the foil) and roast another 10 minutes, until bottoms start to caramelize. Carefully flip the slices and roast another 10-20 minutes, until desired tenderness is reached, and the slices are caramelized on both sides. Transfer to a platter and tent with reserved foil. Let sit 5 minutes, then serve immediately.
Secure loose outer layer of slices with toothpicks before brushing with oil. Carefully remove all toothpicks before serving.
Total cooking time will depend on slice thickness.
- Prep Time: 5
- Cook Time: 30-40
- Category: Sides, Vegetables
- Method: Oven Roasting
- Cuisine: American
Keywords: cabbage, roasted cabbage, green cabbage, keto, paleo, vegan, gluten-free, grain-free, low-carb, low-fat, St. Patrick’s Day