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Easy Whole Roasted Cabbage with Garlic Butter Potatoes

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A whole roasted cabbage with garlic butter potatoes: a one-pan, low-effort showstopper that yields crisp caramelized outer leaves, a tender silky core, and golden, crackly potatoes—ready in about an hour and serving six.

Ingredients

  • 1 large whole green cabbage
  • 1½ lbs baby potatoes, halved
  • 4 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • ½ teaspoon chili flakes (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup vegetable broth
  • 1 tablespoon lemon juice

Instructions

  1. Heat the oven to 425°F (220°C) and lightly grease a large rimmed baking dish or sheet pan. Peel off any loose or damaged outer cabbage leaves, trim just the stem base so it sits flat, and leave the core intact.
  2. Whisk the melted butter, olive oil, minced garlic, smoked paprika, onion powder, thyme, Italian seasoning, chili flakes, salt, and pepper in a bowl until speckled and fragrant.
  3. Toss the halved baby potatoes with about one-third of the garlic butter mixture, patting them dry first for the best browning, then arrange them cut-side down around the edges of the pan.
  4. Set the cabbage in the center of the pan and spoon the remaining garlic butter over the top, working some between the outer leaves so the seasoning penetrates.
  5. Pour the vegetable broth into the bottom of the pan (around, not over, the cabbage) to create steam, cover the pan loosely with foil, and roast for 25 minutes, until the outer leaves begin to soften.
  6. Remove the foil, baste the cabbage with pan juices (repeat once more if desired), then roast uncovered 20 to 25 minutes more until outer leaves are deeply golden with crisp, dark edges and a paring knife slides into the center with little resistance.
  7. Drizzle the lemon juice over the cabbage and potatoes, let the pan rest for 5 minutes, then cut the cabbage into thick wedges and spoon pan juices over each serving.

Notes

  • Dry your potatoes well: Pat halved potatoes dry so the cut side browns into a crackly, golden bottom.
  • Choose a heavy cabbage: A tight, dense green cabbage stays silky in the center; loose heads can dry out.
  • Butter between the leaves: Gently pry the outer leaves and spoon in garlic butter so the smoked paprika, thyme, and garlic season beyond the surface.
  • Pour broth around, not over: Add vegetable broth to the bottom of the pan so spices stay on the leaves and steam keeps the core tender.
  • Test the center, then tent: Slide a paring knife into the core to test doneness; if potatoes brown first, tent the pan with foil.
  • Add lemon at the end: Squeeze lemon after roasting to preserve its brightness and cut through the richness.
  • Timing note: If your cabbage weighs more than about 2½ pounds, add 10 to 15 minutes to the covered roasting time.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375°F oven for 10–15 minutes to restore crisp edges. The cabbage freezes better than the potatoes—cook extra cabbage if you plan to freeze.

Nutrition

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