This recipe for Sheet Pan Everything Cabbage is a fantastic easy to make side dish that will convert even the biggest cabbage haters. Buttery Roasted Cabbage with Everything but the bagel seasoning brings out the natural sweetness in the cabbage. Great for St. Paddy's but I bet you'll be making this recipe more than just once a year.
When preparing corned beef and cabbage the cabbage always takes a back seat. It’s always mushy overcooked slop while the potatoes and corned beef are just right. This recipe gives cabbage the respect it truly deserves by cooking it separately and treating it with care. This sheet pan everything cabbage recipe is quick and easy to prepare so its great when you're looking for a simple side dish or a St. Paddy's Day Side that will blow everyone away.
When cutting the head of cabbage the goal is to end up with 8 equal wedges that each have the stem attached to hold the wedge together. If you have a smaller head of cabbage you may only cut the wedges into 4-6 portions. Start by removing any loose dark colored leaves and give the cabbage a rinse. After washing the cabbage be sure to pay it dry before slicing. I always start with the stem pointed straight up and cut the head in half slicing straight through the center. Next I cut each half into quarters. Finally taking each quarter and slicing those wedges in half for a total of 8 equal pieces.
After the cabbage is cut and portioned it’s time to season. I like to take the butter out ahead of time so it is soft and easily spread over the cabbage wedges. I try to brush both sides of the wedges with butter so when they roast in the oven the butter will caramelize the cabbage on both sides. The butter also helps the everything bagel seasoning to attach to the cabbage.
This recipe could also be done on the grill for a charred flavor element. I would grill on both sides until I got a good sear then rotate to indirect heat until the cabbage was tender. Sadly on the day I prepared this recipe it was raining and I didn’t feel like dealing with that. Both methods work great and it’s a fantastic side dish to go with more than just corned beef.
Place all ingredients into a dry clean mason jar and shake to combine. Seal tightly and store for up to 6 months in a cool dry place