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!

Frequently Asked Questions

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

5 from 1 vote
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 8 servings
From the book, Gather, a perfect, easy side dish for your next dinner!


  • 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


  • 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.


Calories: 132kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 459mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1560IU | Vitamin C: 102mg | Calcium: 112mg | Iron: 2mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 8 servings
Calories: 132
Keyword: roasted cabbage

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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Recipe Rating


  1. 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!

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

  2. 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

  3. 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?

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

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

  5. 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.

    1. 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.