Roasted Red Cabbage Recipe
If you’re on the hunt for a side that will steal the show, this Roasted Red Cabbage Recipe delivers in every way: gorgeous color, rich tangy flavor, and melt-in-your-mouth texture. Red cabbage takes on a whole new personality when it hits the oven—turning tender, sweet, and lightly crisped at the edges. Finished with a splash of balsamic and a kiss of honey, each wedge tastes like a little celebration on your plate. Whether you’re serving a festive feast or a simple weeknight dinner, this is a veggie that stands out from the crowd.
Ingredients You’ll Need
The beauty of this dish really comes from thoughtfully chosen, simple ingredients. Each one plays a key role in building the savory flavor, balanced sweetness, and irresistible color that makes this Roasted Red Cabbage Recipe so special.
- Red cabbage: The star of the show, its beautiful hue turns even more vibrant and appetizing after roasting.
- Olive oil: Helps achieve those crisp, caramelized edges and adds a subtle richness.
- Balsamic vinegar: Lends tang and a slight sweetness that pairs perfectly with cabbage.
- Honey or maple syrup: Adds just the right touch of sweetness and encourages beautiful browning.
- Garlic powder: Brings depth of flavor without overpowering the natural taste of the cabbage.
- Salt: Brightens the flavors and balances the sweetness.
- Black pepper: Gives a gentle kick and harmonizes all the other seasonings.
- Red pepper flakes (optional): For those who like a pinch of heat.
- Fresh parsley: Adds freshness, color, and a hint of herby flavor right before serving.
How to Make Roasted Red Cabbage Recipe
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 425°F. This high heat is the secret to getting the perfect roasted texture—tender in the middle with crisp, caramelized edges. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. It makes the whole process breezy and keeps those beautiful cabbage wedges intact when you flip them.
Step 2: Cut and Arrange the Cabbage
Take your red cabbage and, using a sharp knife, slice it into 1-inch thick wedges. Try to keep the core intact for each wedge; this helps hold the layers together as they roast. Arrange them in a single layer on the prepared baking sheet, giving each piece a bit of space so they roast rather than steam.
Step 3: Whisk the Marinade
In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, garlic powder, salt, black pepper, and a sprinkle of red pepper flakes if you like some heat. This mixture brings a perfect balance of sweet, tangy, and savory—the ultimate flavor boost for your Roasted Red Cabbage Recipe.
Step 4: Brush and Coat
With a pastry brush (or just a spoon), generously brush the marinade over each cabbage wedge, making sure to get it into all the nooks and crannies. Flip and brush the other side too—don’t be shy! This is your ticket to bold flavor in every bite.
Step 5: Roast, Flip, and Finish
Slide the baking sheet into the oven and roast for 25 to 30 minutes. About halfway through, flip the wedges to ensure both sides get caramelized and tender. You’ll know they’re done when the edges are slightly crisp and the centers are beautifully soft.
Step 6: Garnish and Serve
Transfer the roasted cabbage to a serving platter and shower with fresh parsley. The green pops against the purple, making them as visually stunning as they are tasty. Serve warm and enjoy every flavorful forkful!
How to Serve Roasted Red Cabbage Recipe
Garnishes
There’s something magical about simple garnishes that add both flavor and flair. Sprinkle chopped fresh parsley just before serving for brightness and aroma. For a little extra luxury, try a light drizzle of tahini or a dusting of crumbled feta—the creamy tang is the perfect complement to the sweet-sour cabbage.
Side Dishes
Pair this Roasted Red Cabbage Recipe with just about anything: it holds its own alongside hearty main courses like roast chicken, pork chops, or grilled tofu. Try it alongside mashed potatoes, grain salads, or even tucked into a wrap for an unexpected twist.
Creative Ways to Present
Turn heads by serving these cabbage wedges as a rustic appetizer platter, complete with your favorite dips. Or, slice the roasted wedges into ribbons and toss into grain bowls, tacos, or hearty winter salads. The jewel-toned wedges make every plate look festive and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Red Cabbage Recipe keeps well in the refrigerator for up to four days. Store it in an airtight container to preserve its flavor and texture. Pop it into salads, sandwiches, or simply reheat for a quick, satisfying side.
Freezing
This recipe can be frozen, although the texture may soften a bit once thawed. Allow the roasted cabbage to cool completely, then pack into freezer-safe bags or containers. Freeze for up to two months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, spread the cabbage wedges out on a baking sheet and warm in a 375°F oven for about 10 minutes. This helps restore their lovely caramelized edges. You can also reheat in a skillet over medium heat for a quick fix—just add a splash of water and cover for a few minutes to steam through.
FAQs
Can I use green cabbage instead of red?
Yes, you can substitute green cabbage if that’s what you have on hand. The flavor will be slightly milder, and the color will differ, but the recipe still works beautifully.
Is this Roasted Red Cabbage Recipe vegan?
Absolutely! Simply use maple syrup instead of honey for a completely vegan dish. Every other ingredient is plant-based and perfect for vegan or vegetarian diets.
How do I avoid soggy cabbage?
Give your cabbage wedges plenty of space on the baking sheet and don’t overcrowd them. Roasting at a high temperature also helps drive off excess moisture, ensuring crisp edges and tender centers.
Can I prep the cabbage in advance?
Definitely. You can cut the cabbage into wedges and whisk together the marinade up to a day in advance. Store both separately and assemble when ready to roast for maximum freshness.
What’s the best way to cut cabbage for this recipe?
Slice the cabbage into thick, 1-inch wedges, keeping the core attached when possible. This holds the leaves together during roasting and gives you those stunning, fanned-out results.
Final Thoughts
I hope you fall in love with this Roasted Red Cabbage Recipe as much as I have. There’s something utterly satisfying about a dish that’s as gorgeous as it is simple—and every bite bursts with flavor. Give it a try, and let it brighten up your table or surprise your next dinner guest!
Print
Roasted Red Cabbage Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Enjoy the delightful flavors of this Roasted Red Cabbage recipe, where tender cabbage wedges are caramelized to perfection with a balsamic glaze. A simple, yet elegant side dish that adds a pop of color to any meal.
Ingredients
Main Ingredients:
- 1 medium red cabbage cut into 1-inch thick wedges
- 3 tablespoons olive oil
For Balsamic Glaze:
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare Cabbage: Arrange the red cabbage wedges in a single layer on the sheet.
- Make Glaze: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, salt, pepper, and red pepper flakes.
- Coat Cabbage: Brush the glaze over cabbage wedges, ensuring all sides are coated.
- Roast: Roast for 25-30 minutes, flipping halfway, until caramelized and tender.
- Serve: Transfer to a platter, sprinkle with parsley, and serve.
Notes
- Enhance with tahini or feta for added richness.
- Try slicing cabbage for easier serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 wedge
- Calories: 120
- Sugar: 7 g
- Sodium: 260 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
