Roasted cabbage with walnut and capers oil


If you are trying to improve your diet, adding cruciferous vegetables to your meal plan is a good place to start!

Today’s recipe is simple, cheap and super tasty! Baked cabbage with walnut and caper oil tastes great with bread, groats, meat substitutes … I like it best with mashed potatoes.

5 healthy reasons to eat more cabbage

Despite its impressive nutrient content, cabbage is often overlooked but if you are truly trying to improve your diet, adding this cruciferous vegetable to your meal plan is a good place to start!
1. Immune Booster
Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease and certain cancers, as well as: Vitamin K, Folate, Manganese, Vitamin B6, Calcium, Potassium and Magnesium. In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols.
2. Reduces Inflammation
Cabbage is considered one of the top 10 best food sources of glutamine. Glutamine is a strong anti-inflammatory agent, helping to reduce joint pain, arthritis, and ease allergies.
3. Fights cancer
It has been known for years that consumption of cruciferous vegetables is associated with lower cancer risk. 4. Improves Digestion
Its fiber and water content can help maintain a healthy digestive tract. Eating cabbage in fermented form [ also known as sauerkraut ] gives you a boost of probiotics, one of the best things for a healthy digestive system and gut.
5. Reduces the Risk of Heart Disease
Cabbage contains nearly twenty different flavonoids and fifteen different phenols. These antioxidant nutrients play a role in decreasing your risk of several cardiovascular diseases. Cabbage also contains the beneficial minerals calcium and potassium, which help regulate blood pressure.

Besides the health benefits, cabbage is a very versatile vegetable. You can eat it raw, cook it, bake it, make kimchi and sauerkraut with it …

roasted cabbage

Roasted cabbage with walnut-caper oil

Servings 4 servings
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • oven


  • 1 head cabbage
  • 4 tbsp olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed
  • 1 clove garlic large, finely chopped
  • 1 tsp garlic powder
  • 2 tbsp walnuts finely chopped
  • 2 tbsp capers finely chopped
  • 2 tbsp parsley finely chopped
  • salt to taste
  • freshly ground pepper to taste


  • Peel the outer cabbage leaves [ if necessary ] and put the whole cabbage in boiling water
  • Cook for 10 minutes, then remove carefully from the pot and set aside to drain off and cool a little
  • In the meantime, preheat the oven to 350F [ 180°C ]
  • Cut the cabbage into thick slices
  • Place cabbage on a baking sheet lined with baking paper, brush with a spoon of olive oil, season gently with salt, pepper and garlic powder
  • Put in the oven and bake for 30 - 35 minutes
  • In the meantime - mix the remaining olive oil with lemon juice, parsley, garlic, walnuts, capers and a pinch of salt and pepper
  • Take the cabbage out of the oven and drizzle with walnut-caper oil


In the summer, you can easily prepare the cabbage on the grill
Try walnut-caper oil on roasted cauliflower, broccoli, romanesco or other baked/grilled veggies
You can prepare nut and caper oil 2-3 days in advance [ store in the fridge ].
Don't like capers? Add a few finely chopped olives or a gherkin.
Nutritional value - portion
Energy value 220 kcal | Carbohydrates 25 g | Protein 10 g | Fat 12 g | Fiber 0.25 g
Course: Appetizer, Main Course
Keyword: cabbage, capers, easy, gluten free, healthy, walnuts
oven baked cabbage

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Cooked with by Magdalena Wrona.
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