Roasted Cabbage

Purple roasted cabbage on a tray


No matter what veggies you choose, roasting them ups the yum factor and also makes them easier to digest.

Cruciferous vegetables have something called goitrogens in them, and these goitrogens interfere with the uptake of iodine by the thyroid. Iodine is an essential mineral for thyroid health.

BUT roasting them (or cooking them in any way) actually significantly reduces their goitrogenic properties and the effect they have on the thyroid.

So please don't fear your cruciferous vegetables, just cook them! And if you are worried it won't taste good, trust me, you will be pleasantly surprised.


  • Drizzle of olive oil or olive oil spray
  • 1 large cabbage (red or green)
  • 1-2 tsp Fleur de Sel or good quality sea salt
  • 1 tsp garlic powder
  • Red pepper flakes and Ri’s Garlic Chili Oil to taste


  1. Preheat your oven to 400F/200C and line a baking tray with parchment paper.
  2. Remove the cabbage’s damaged outer leaves then cut it in half. You can then cut it into wedges or thick slices as shown in the picture. Make sure the cabbage is washed and dried well.
  3. Place the wedges in a single layer on the baking sheet and drizzle/spray with the olive oil, then season with salt, garlic powder, and red pepper flakes.
  4. Roast the cabbage for 20-30 minutes or until browned and crisp then add chili oil as preferred.
Tags: chili, recipe

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