Roasted Cabbage Piccata
- 4 days ago
- 4 min read
Cabbage is officially the “it” vegetable of 2026! Whether you shred it for salads, ferment or roast it, cabbage recipes are here to stay! So, grab a cabbage from the cabbage patch and make my Roasted Cabbage Piccata recipe! This vegetarian dish is a meat-free spin on the classic Chicken Piccata: caramelized cabbage, glazed in a bright and fragrant lemon caper butter sauce and finished with a sprinkling of fresh herbs. If you don’t like cabbage, I suspect this recipe may change your mind!
Roasting cabbage is a game changer! The result – caramelized cabbage with crispy, charred edges and a soft, tender and melt-in-your mouth interior. This easy recipe starts off with a head of cabbage. The cabbage is cut into wedges, brushed with olive oil and seasoned to perfection. This cruciferous vegetable is roasted at a high temperature for just over 30 minutes, transforming the sometimes bitter leafy green into a soft and sweet indulgence. The heat draws out the natural sugars, giving the cabbage a nutty yet sweet profile while also promoting caramelization.
This wouldn’t be a Piccata dish without a Piccata sauce. A Piccata sauce is comprised of lemon, white wine, butter, capers and parsley. Although, shallots are not a common addition, I love adding them to this sauce. When fried, the shallots give this lemon caper sauce a delicate, mellow and sweet oniony flavour profile that cuts through the acidic nature of the lemon, wine and capers. Freshly squeezed lemon juice serves as the backbone of this sauce, imparting acidity, brightness and zesty tasting notes. Dry white wine, such as Pinot Grigio or Sauvignon Blanc, give this sauce a hint of crispiness, depth of flavour and complexity. The wine is also used to deglaze the pan, releasing any caramelized, flavourful bits stuck to the bottom of the skillet. Lemon juice and white wine work hand in hand, balancing the richness of the sauce and lightening it in the process. A handful of briny capers are added to the mix, imparting tanginess and salinity, while also giving the dish a pop of colour and a playful bite. A few pats of butter are added to emulsify or bind all the ingredients and give the sauce a creamy and rich flavour and velvety texture. All the ingredients combine to create a bright, briny, buttery, fresh, lemony and silky sauce that serves as the perfect accompaniment to the caramelized cabbage.
My Roasted Cabbage Piccata eats like a meal but works equally well as a side dish. This elegant, stunning and satisfying vegetarian dish couldn’t be easier to make, comes together in under one hour and uses a handful of simple and everyday ingredients. This cabbage recipe has no business being this good! Try it for yourself! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting cabbage recipes, try my Classic Borscht, Cabbage Pancakes, Dill Pickle Coleslaw, Vibrant Asian Slaw, Roasted Brussel Sprouts and Sautéed Cabbage with Apple recipes!
Prep Time: 5 minutes
Cook Time: 35 – 40 minutes
Total Time: 40 – 45 minutes
Serves: 6 – 8
Ingredients:
Roasted Cabbage
1 large head green cabbage, cut into 8 wedges (approx. 1 ½ kg)
2 ½ Tbsp extra virgin olive oil
1 tsp garlic powder
½ tsp kosher salt
¼ tsp freshly ground pepper
Lemon Caper Butter Sauce
3 Tbsp unsalted butter, divided
1 large shallot, peeled and finely chopped
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (See Notes below)
2 Tbsp freshly squeezed lemon juice (approx. ½ lemon)
Zest of 1 lemon
3 Tbsp capers, drained and rinsed
3 Tbsp fresh parsley leaves, finely chopped
Instructions:
Preheat the oven to 425F and line an 11” x 17” baking sheet with parchment paper.
Trim the stem and peel off the outer leaves and discard. Rinse and pat the cabbage dry.
Using a sharp knife, cut the cabbage in half and cut each of the halves into 4 equal wedges.
Place the cabbage wedges onto the parchment-lined baking sheet and brush the top and sides with olive oil. Season with garlic powder, salt and pepper.
Bake for 35 - 40 minutes or until caramelized and tender, flipping the cabbage over halfway through the cook time.
While the cabbage is roasting, to a medium stainless, steel skillet set over medium heat, add 2 Tbsp butter. Once hot, add the shallot and cook for 3 minutes or until slightly caramelized.
Add the white wine and simmer until reduced by half (approx. 2 minutes). Then, add the lemon juice, lemon zest and capers and cook for an additional 2 minutes.
Turn off the heat, add the remaining 1 Tbsp butter and swirl the sauce around until glossy.
Transfer the cabbage to a plate and drizzle the lemon caper butter sauce over top. Garnish with fresh parsley and serve and enjoy!
Notes:
Avoiding Alcohol: If you are abstaining from alcohol or prefer to cook without it, then don’t fret! Simply substitute the white wine in this recipe on a 1:1 basis with low sodium chicken stock or broth.
