Cabbage with Potatoes and Carrots

You will love this versatile and fabulously flavored Cabbage with Potatoes and Carrots. The sweet carrots taste so good with the savory flavor of the roasted potatoes. And the cabbage has a mild flavor that works perfectly with the spices and herbs that we will be using on it. This dish makes a great main course, as well as a side dish, and kids love it, too.

This is a healthy dish to serve because the vegetables are full of vitamins and minerals and the cabbage helps with digestion. Despite being without a protein, it's surprisingly satisfying, too. You can enjoy this as a light lunch or serve it alongside proteins, pastas, and rice. It's versatile enough that you can also substitute in different veggies or kick up the heat for a whole new flavor. This recipe is really great, so let's get to talking about what you'll be using to make it.

🎥Video Tutorial

🥘 Ingredients You’ll Need

• 1 medium cabbage (about 2–2.2 lbs / 900–1,000g)
• 2 medium carrots (about 6 oz / 170g), peeled and sliced
• 2 large potatoes (about 1 lb / 450g), peeled and cubed
• 1 tsp. garlic powder (3g)
• 1 tsp. oregano (3g)
• ½ tsp. paprika (1g)
• ¾ tsp. sea salt (4g), or to taste
• ¼ tsp. black pepper (1g)
• 3 tbsp. olive oil (45ml), or other kind
• ¾ cup vegetable broth (180ml) I used Better Than Bouillon, to make my broth.
• 1 tbsp. chopped parsley (4g)

👩‍🍳 How to Make Cabbage with Potatoes and Carrots

1. Prep the Cabbage. Cut the cabbage head in half, then slice each half into 3–4 wedges.

2. Arrange Everything. Place the cabbage wedges into a baking dish. Scatter the potato cubes and carrot slices around them.

3. Season Well. Sprinkle the vegetables with oregano, paprika, garlic powder, salt, and black pepper so every piece gets some flavor.

4. Add Oil. Using a pastry brush, coat the cabbage, potatoes, and carrots evenly with olive oil.

5. Pour in the Broth. Add the vegetable broth underneath the vegetables (not on top), then tightly cover the baking dish with aluminum foil.

6. Bake. Bake at 375°F (190°C) for 1 hour. Remove the foil and continue baking for 30 more minutes, until the veggies are tender and lightly browned.

7. Garnish & Serve. Sprinkle with fresh parsley and enjoy warm.

💡 Helpful Tips

• Choose fresh cabbage. Look for firm, compact heads with crisp, vibrant leaves.
• Cut evenly. Keep potatoes and carrots roughly the same size so they cook uniformly.
• Full-sized carrots work best. Baby carrots can be used, but slicing large carrots gives better flavor and texture.
• Remove foil halfway. This step ensures your veggies develop a nice golden edge and that irresistible roasted flavor.

🧀 Recipe Variations

• Add other veggies. Try onion, broccoli, cauliflower, parsnips, or celery.
• Use red cabbage. Just add a splash of vinegar to preserve its color.
• Make it spicy. Sprinkle red pepper flakes or drizzle Sriracha for a little heat.
• Add seeds. Caraway, cumin, or sesame seeds add an aromatic twist.

🧊 Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, warm in the oven or microwave until hot.

❄️ To freeze, cool completely, then freeze in a sealed container for up to 6 months. Thaw overnight in the fridge before reheating.

🍽️ Serving Suggestions

• Proteins. Enjoy this dish alongside Chicken Kebabs, Crunchy Baked Shrimp, Spinach Stuffed Flounder, or Air Fryer Pork Chops.
• Potatoes. Serve this Cabbage with Potatoes and Carrots with some Parmesan Mashed Potato Cakes, Philly Cheese Steak Fries, Roasted Green Beans and Potatoes, scalloped potatoes, or mashed potatoes.
• Grains. Pair this veggie dish with Rice with Mushrooms, Mediterranean Quinoa Salad, Baked Rice and Beans, or Easy Bulgur Salad.
• Pasta. Serve it with Paccheri Pasta in Creamy Tomato Sauce, Cheesy Cavatappi Pasta, Spaghetti with Olive Oil and Garlic, or Rasta Pasta.

❓ Frequently Asked Questions

Can I make this recipe oil-free?

Yes! Replace the oil with a splash of veggie broth or lemon juice before baking. It won’t crisp as much but will still taste delicious.

Can I use sweet potatoes instead of regular?

Absolutely. Sweet potatoes work beautifully and add a lovely hint of sweetness.

What if I don’t have an oven?

You can sauté everything in a large skillet with broth until the veggies are tender, then uncover and let them caramelize slightly.

✨ Final Thoughts

This Cabbage with Potatoes and Carrots is one of those humble dishes that never disappoints — wholesome, flavorful, and comforting in every bite. If you try it, let me know how your kitchen smelled while it baked! 💛

If you’ve tried this recipe or any other recipe on Cooktoria, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you take some photos of it, share them with me on Pinterest. I check every single one! 🥰

More tasty cabbage recipes to try:

• Steamed Cabbage
• Cabbage and Chicken
• Baked Cabbage
• Easy Pickled Cabbage
• Sautéed Napa Cabbage

💭 A Little Note from My Kitchen

Before you go… today’s note reminds us that cooking — and life — doesn’t require perfection; sometimes you just keep stirring, and everything comes together beautifully. 💛

With love,

Tania