I always keep sweet potatoes and cabbage recipe in my kitchen. They’re cheap, hearty, and stay fresh for days. One night, I threw them together out of convenience and I ended up loving the combo.
The sweetness of the potatoes plays so well with the earthy crunch of cabbage. This recipe is now a regular part of my weeknight rotation.
It’s simple, filling, and packed with flavor. If you want something healthy that still feels cozy, you’ll love this sweet potato and cabbage dish as much as I do.
❤️ Why I Love This Sweet Potato and Cabbage Recipe
I love this recipe because it’s real, honest food. I don’t need fancy ingredients or hours in the kitchen. Just a handful of staples, a hot oven, and 45 minutes later—I’ve got something warm, flavorful, and satisfying.
Here’s why I keep making it:
- It’s simple. I toss everything on one pan and let the oven do the work.
- It’s healthy. Sweet potatoes give me fiber and vitamins, and cabbage is packed with antioxidants.
- It’s flexible. I can eat it as a main dish or serve it with whatever protein I have on hand.
- It’s budget-friendly. I always appreciate recipes that are easy on my wallet but still feel nourishing.
- It tastes amazing. The spices bring it to life, and the roasted edges give it that perfect texture.
If you love comfort food that actually loves you back, you’ll probably enjoy this dish as much as I do.
How To Make Sweet Potato And Cabbage Recipe?
🕒 Quick Overview
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Fusion
Yield: 4 servings
🧰 Equipment Needed
- Large baking sheet
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring spoons
- Spatula
🧂 Ingredients
- 2 medium sweet potatoes, peeled and cubed
- ½ head of green cabbage, chopped
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
👩🍳 Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C) to preheat.
2. Prepare the Vegetables
In a large mixing bowl, combine the cubed sweet potatoes, chopped cabbage, and sliced red onion. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss everything together until the vegetables are well-coated with the oil and spices.
3. Roast the Vegetables
Spread the seasoned vegetables evenly on a large baking sheet. Place in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the cabbage is slightly crispy on the edges.
4. Serve
Remove from the oven and let cool slightly. Transfer to a serving dish, garnish with fresh parsley if desired, and serve warm.
🥗 Nutrition Facts (Per Serving)
- Calories: 220
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 4g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
🍽️ Serving Suggestions
This roasted sweet potato and cabbage recipe dish pairs wonderfully with grilled proteins like chicken or tofu. For a heartier meal, serve it over a bed of quinoa or brown rice.
A dollop of plain Greek yogurt or a sprinkle of feta cheese can add a creamy contrast to the roasted vegetables.
💡 Tips and Variations
- Add Protein: Incorporate chickpeas or black beans before roasting for added protein.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Herbaceous Twist: Mix in fresh herbs like thyme or rosemary before roasting for an aromatic touch.
- Citrus Zing: Squeeze fresh lemon or lime juice over the dish before serving to brighten the flavors.
🌿 Health Benefits
Sweet potatoes are rich in beta-carotene, which the body converts into vitamin A, essential for vision and immune function.
Cabbage provides dietary fiber and vitamin C, supporting digestive health and immunity. Together, they offer a nutritious combination that’s both satisfying and beneficial for overall health.
🧊 How I Store Leftovers
When I make a big batch, I always save the leftovers—they reheat beautifully. I let the dish cool down to room temperature, then I pack it into an airtight container. I keep it in the fridge for up to 4 days.
If I want to stretch it longer, I freeze it. I scoop it into a freezer-safe container, label it, and store it for up to 2 months. When I’m ready to eat, I thaw it in the fridge overnight and reheat it in the oven or on the stovetop.
I always try to reheat it on a pan instead of the microwave—it keeps the edges a little crispy, just the way I like it.
📝 Note
For even roasting, ensure the vegetables are spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, affecting the texture.
📌 Conclusion
This sweet potato and cabbage recipe always reminds me how simple ingredients can turn into something really satisfying.
I don’t need to overthink it or make it fancy. When I roast these two together with a few spices, it just works. I love how this dish fits into any season—light enough for warmer days and cozy enough for chilly ones.
It fills me up, fuels my body, and brings a little joy to my table. If you try it, I think you’ll feel the same way.