Pink Himalayan Roasted Cabbage

Last weekend my husband found a killer deal on cabbage. To be honest, I have never ate cabbage, ever. But he promised he knew what to do with it so we bought a few heads. A week later, the cabbages were still sitting on my counter so I decided that I needed to cook them! I’ve never cooked cabbage before so I turned to my trusty Pinterest to find something and boy did I. Here is my recipe  adapted from Martha Stewarts.


  • 4-6 tablespoons extra-virgin olive oil
  • 1  cabbage, cut into 1-inch slices
  • Himalayan Pink Salt
  • Cracked Black Pepper


Preheat oven to 400 degrees.

Spray bottom of jelly roll pan with cooking spray.

Cut cabbage into 1-inch wedges and layer on pan.

Mix olive oil, pepper and salt in bowl.

Then spread on Cabbage wedges.

Roast until cabbage is tender and edges are golden, 30 to 45 minutes.


  1. Wendy @ ABCs and Garden Peas says

    This is fantastic with vinegar, too! Cabbage is so good for you, and so affordable. You’ve inspired me to buy some when I shop this week!

  2. I love cabbage, but have never eaten it this way! It looks delicious and I definitely have to give this a try! Thanks!

  3. Mary Gallardo says

    I love cabbage! I have never heard of pink himalayan salt though. It sounds interesting.

  4. I love roasted vegetables and have gotten my family eating so many different varieties. We have yet to try cabbage but I’m certainly anxious after reading this recipe!

  5. I trie this it is awesome…..???

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