Dairy Free

Gather’s Roasted Green and Purple Cabbage

at a glance
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8 servings

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This roasted green and purple cabbage comes together in no time, has the most delicious flavor, and will give your dinner table a fun splash of color.

Oh boy, do I have a treat for you today! This past Spring, one of the most gorgeous cookbooks I have ever seen hit the shelves. Bill and Hayley Staley of Primal Palate dedicated their third and most stunning book to “the art of Paleo entertaining.” Gather walks you through 17 different occasions with full menus and tips for early meal prep to help make your entertaining lives easier. It’s the book that you want on your coffee table; filled with the recipes you can’t wait to taste; written by two adorable people you hope invite you for one of their fabulous dinner parties one day.

Gather’s Roasted Green and Purple Cabbage | Fed+Fit-2

Bill and Hayley graciously gave me permission to share one of Gather’s striking vegetable side dishes with you all! The book is FILLED with mouth-watering, straightforward recipes sure to please even the most discerning crowd. This roasted green and purple cabbage recipe is no exception. Order your own copy here (it would make a GREAT gift!), and find Bill & Hayley at Primal Palate here.

Gather’s Roasted Green and Purple Cabbage | Fed+Fit-3

Green and Purple Cabbage Ingredients

Just a handful of ingredients (most of which I’d be willing to bet you have in your kitchen already) come together to make this seriously tasty cabbage dish. Here’s what you’ll need:

  • Green Cabbage – for this recipe, you’ll need 1 medium green cabbage and…
  • Purple Cabbage – …1 medium head of purple cabbage.
  • Butter – to jazz up the cabbage, you’ll need a 1/3 cup of melted grass-fed butter,…
  • Dried Herbs + Seasonings – …1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, 1 tablespoon of dried sage, and salt + pepper to taste.

How to Cook Green and Purple Cabbage

Y’all, this recipe is perfect for serving to a group, and it could not be easier to make! Here’s how you’ll do it:

  1. Preheat – first, preheat your oven to 400°F.
  2. Peel, Cut, and Season the Cabbage – peel the outer layers of the cabbage away and cut into 8 wedges each. Then, lay the cabbage into a baking dish and cover with the melted butter, thyme, rosemary, sage, salt, and pepper.
  3. Bake – stick the buttery, seasoned cabbage in the oven to bake at 400°F for 45-60 minutes.
  4. Serve + Enjoy!
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What is the use of purple cabbage?

Purple cabbage is used just as green cabbage is! Using both here makes this dish really appealing to the eye (not just the taste buds!).

Can you cook purple cabbage the same as green cabbage?

You can! You’ll roast ALL of the wedges (both green and purple) for the same amount of time here.

What does purple cabbage taste like?

Purple and green cabbage are super similar, but purple cabbage does tend to be just a tinge sweeter (in flavor) and softer (in texture) than green cabbage.

Gather’s Roasted Green and Purple Cabbage | Fed+Fit-23

Many thanks to Bill and Hayley Staley and the team at Victory Belt Publishing for graciously providing a copy of the book for this review.

Gather’s Roasted Green and Purple Cabbage

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Prep Time: 5 mins
Cook Time: 45 mins
Servings: 8 servings
From the book, Gather, a perfect, easy side dish for your next dinner!

Ingredients  

  • 1 medium green cabbage
  • 1 medium purple cabbage
  • 1/3 cup grass-fed butter melted
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 F.
  • Peel the outer layers of the cabbage away and cut into 8 wedges each. Lay the cabbage into a baking dish and cover with the melted butter, thyme, rosemary, sage, salt and pepper.
  • Bake at 400F for 45-60 minutes.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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  1. thekoshercavegirl says

    thekoshercavegirl —  12/16/2013 At 12:03

    My issue with cabbage is that it tends to stink up my kitchen! Haha
    But your recipe is visually stunning, and cabbage is so yummy, that I think it’s totally worth it.

    • fedandfit says

      fedandfit —  12/16/2013 At 12:06

      I know what you mean! This dish, however, doesn’t have that cabbage stink! The combination of seasonings and butter made my kitchen smell fantastic.

  2. Toby Rodgers says

    Toby Rodgers —  04/28/2015 At 15:52

    This looks amazing, I was hoping to try this with Ghee instead, any thoughts?

    • Kelly says

      Kelly —  05/23/2015 At 02:32

      Hi Toby! I think ghee would be a perfect substitute for butter!!

  3. Carolyn says

    Carolyn —  05/16/2017 At 14:35

    I’m on a low salt and calorie diet is this recipe for the roasted red and green cabbage good for my diet, what benifits would I get from this dish?

    • Cassy says

      Cassy —  06/11/2017 At 15:25

      That’s truly only a question you can answer, Carolyn! I don’t know your medical history well enough to give a firm recommendation. The cabbage have an abundance of vitamins and minerals available. If you’re curious, I recommend searching for nutrition facts online.

  4. Terese Guttiere says

    Terese Guttiere —  04/06/2019 At 10:48

    I am on a dairy free diet due to IBS is olive oil a good substitute for butter and what amount…This receipe looks awesome

  5. Allison Schalck says

    Allison Schalck —  04/20/2022 At 23:22

    We loved this! I even added carrots in 1/2-inch slices, cut on the bias. The color combination was just beautiful when brought to the table. And this recipe did not stink the kitchen with cabbage smell at all. I would like to try it again with ghee, I think it would work out quite nicely!

    • Melissa Guevara says

      Melissa Guevara —  04/25/2022 At 20:54

      We are so glad to hear that you loved the recipe! Thank you for taking the time to share with us. -Melissa

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