How to Roast Red Cabbage | Easy Recipe!

This easy Roasted Red Cabbage is a delicious, vibrant, and high-fiber side dish. A quick roast brings out its subtly sweet & peppery flavor!

Looking for a nutritious and simple veggie side? This Roasted Red Cabbage is the dish for you! Tender red cabbage with crispy golden edges serves as a wholesome and filling vegetable side.

Red cabbage is a relatively low-carb and high-fiber vegetable in the Brassica family (think Brussels sprouts!). It’s naturally high in vitamin C, and is also a good source of vitamin A and potassium. I personally love cabbage because it’s always available in grocery stores, and is pretty budget-friendly too! When looking for cabbage, try to choose one that feels heavy for its weight and has vibrant outer leaves.

INGREDIENTS FOR ROASTED RED CABBAGE

Raw cabbage is crunchy and has a peppery undertone, but roasted red cabbage is tender, slightly earthy, and sweet. It doesn’t need much to taste great, which is why I kept this recipe pretty simple — but see the “flavor variations” section of this post for ways to spice it up!

I prefer to roast my red cabbage in extra-virgin olive oil, but any neutral-tasting oil will work as well. You can easily modify this recipe to use up half (or multiple!) heads of cabbage – just adjust the oil, salt, and pepper to taste.

HOW TO ROAST CABBAGE

You have two options when roasting cabbage: (1) finely dicing it, or (2) cutting it into wedges. I mostly prefer to do the latter and cut each wedge at an angle, so the fan of each cabbage is still connected to the central root. It’s as easy as 1-2-3!

1. Cut the cabbage into wedge-shaped pieces, then place on a baking sheet
2. Drizzle generously with oil, salt, and pepper
3. Bake until tender and the edges are crispy!

You can choose to finely chop your cabbage as well – I like to do this when tossing it into grain bowls or salads. It cooks a little faster in the oven too, but you need to make sure it’s spread out well on your baking sheet to prevent it from getting soggy.

FLAVOR VARIATIONS:

The flavor of red cabbage only needs some oil, salt, and pepper to shine, but it lends to versatility too. Try sprinkling (or drizzling) some of these seasonings over your cabbage before roasting for a tasty twist:

• Curry: 1 tablespoon curry powder blend (+ up to 1/2 teaspoon cayenne, if you like a kick!)
• Tex-Mex: 2 teaspoons ground cumin + 2 teaspoons ancho chili powder
• Italian: up to 1 tablespoon Italian seasoning, plus a drizzle of balsamic vinegar, if you’d like
• “Cheesy”: 1 tablespoon nutritional yeast + 1 teaspoon garlic powder
• Sweet & Spicy: red chili flakes, to taste, plus a drizzle of maple syrup or agave
• ​Smoky: 2 teaspoons smoked paprika + 1 teaspoon garlic powder
• “Honey” Mustard: mix 1 tablespoon each mustard, maple syrup, and oil together, then brush on each cabbage wedge

I like to serve my roasted red cabbage as a hearty veggie side dish alongside some plant-based protein and another roasted vegetable. You can also put this cabbage in sandwiches, salads, or grain bowls as well!

If you’re looking for more recipes using red cabbage recipes, you’ll also love this Garlic & Ginger Coleslaw, this Sheet Pan BBQ, and this Rainbow Quinoa Salad with Red Curry Dressing!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Roasted Red Cabbage Recipe

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This easy Roasted Red Cabbage is a delicious, vibrant, and high-fiber side dish. A quick roast in the oven brings out its subtly sweet and peppery flavor!

• Author: Caitlin Shoemaker

Ingredients

Scale 1x2x3x

• 1 head of red cabbage (or however much you’d like!)
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions

1. Prep: Preheat the oven to 425F and grease a large baking sheet (or line with parchment paper, or a silicone mat).
2. Slice the Cabbage: Carefully cut the cabbage in half vertically, so half of the root is on each side of the cabbage. Place the flat side of the cabbage on your cutting board, then cut the cabbage into 1″ angles “wedges” – so the inner part of the cabbage is still connected to the portion of the core and holds together. Repeat with the other cabbage half, if using.
3. Season the Cabbage: Place the cabbage wedges on the baking sheet, then drizzle generously with oil, salt, pepper, and other spices, if desired (see recipe notes). For a lower-fat option you can also lightly spray the cabbage with spray oil.
4. Bake: Bake for 25 to 30 minutes, or until some of the edges of the cabbage and browned and crispy.
5. Serve: Remove from the oven and serve warm, and as desired. Leftovers can be stored in the refrigerator for up to 5 days.

Notes

• Curry: 1 tablespoon curry powder blend (+ up to 1/2 teaspoon cayenne, if you like a kick!)
• Tex-Mex: 2 teaspoons ground cumin + 2 teaspoons ancho chili powder
• Italian: up to 1 tablespoon Italian seasoning, plus a drizzle of balsamic vinegar, if you’d like
• “Cheesy”: 1 tablespoon nutritional yeast + 1 teaspoon garlic powder
• Sweet & Spicy: red chili flakes, to taste, plus a drizzle of maple syrup or agave
• ​Smoky: 2 teaspoons smoked paprika + 1 teaspoon garlic powder
• “Honey” Mustard: mix 1 tablespoon each mustard, maple syrup, and oil together, then brush on each cabbage wedge
• This recipe will work with green cabbage as well!