Roasted Cabbage with Olive Tapenade


Olive tapenade turns roasted cabbage into a fancy appetizer.

Roasted Cabbage Olive Tapenade
Photo: Andy Lyons
Prep Time:
15 mins
Roast Time:
35 mins
Total Time:
50 mins


  • 2 1.25-1.75 pound heads red and/or green cabbage, trimmed and cut lengthwise into 1-inch slices (discard cores)

  • 1 shallot, halved and sliced

  • 4 cloves garlic, minced

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup olive oil

  • ¼ cup olive tapenade


  1. Preheat oven to 425ºF. Place cabbage in a 15x10-inch baking pan, overlapping slightly if necessary. Sprinkle with shallot, garlic, salt, and pepper and drizzle with oil.

  2. Roast 35 to 40 minutes or until cabbage is tender, turning once. Top slices with olive tapenade.

Nutrition Facts (per serving)

107 Calories
7g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 107
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 206mg 9%
Total Carbohydrate 10g 4%
Total Sugars 5g
Protein 2g
Vitamin C 53.1mg 266%
Calcium 61mg 5%
Iron 0.8mg 4%
Potassium 256mg 5%
Folate, total 61.9mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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