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Roasted cabbage with olive tapenade

Roasted cabbage with olive tapenade

A delicious and crunchy recipe made in USA. The kind of simple dish that comes as a good surprise and that you can’t wait to replicate at home… many thanks to Chloé for sharing.

Roasted cabbage with olive tapenade

6 March 2023
: 6 to 8
: 5 min
: 40 min
: 45 min
: Very easy

The leftovers are delicious too even cold.


  • 500 to 700g of white or green cabbage trimmed and cut into 3cm-wide slices
50 to 100g sliced shallots
4 garlic cloves
  • sea salt and freshly ground pepper

  • more or less 80 ml olive oil 
100g black tapenade

  • Step 1 Preheat oven to 210°. Rinse the cabbage. Place the 3cm-slices on wax paper in a large baking pan, overlapping slightly if necessary.
  • Step 2 Cut the shallots into 2 and thinly slice them, crush the garlic, and sprinkle all over the cabbage. Drizzle with olive oil over the preparation, add salt and pepper, and place in the oven for a total of 30 to 40 minutes. Turn the slices over after the first 20 minutes. To avoid excessive darkening of the cabbage, lower the heat if necessary.

  • Step 3 When done, roughly top the slices with black olive tapenade and serve immediately.

Good to know!

The first time I had it, it was with grilled chicken: soooo tasty! I also like to have it light and vegan-style with just a green salad. Serving it with grilled or steamed fish is also a great combination.

Black olives tapenade can be bought in the supermarkets, but if you rather have it homemade, you might as well make Maryse’s recipe. It can be stored for several weeks.

Cabbages come in a variety of types, sizes, and shapes: you have the white one, the green one, the red cabbage, and the curly one also named kale, just to name a few. The white cabbage will be used in the famous sauerkraut recipe. When choosing your cabbage, make sure it’s heavy with spotless leaves, and a tight core. You may store it in the vegetable compartment of your refrigerator for up to 3 weeks.


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