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!
1 head of red cabbage (or however much you’d like!)
Olive oil, for drizzling
Salt and pepper, to taste
Prep: Preheat the oven to 425F and grease a large baking sheet (or line with parchment paper, or a silicone mat).
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.
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.
Bake: Bake for 25 to 30 minutes, or until some of the edges of the cabbage and browned and crispy.
Serve: Remove from the oven and serve warm, and as desired. Leftovers can be stored in the refrigerator for up to 5 days.
Curry: 1 tablespoon curry powder blend (+ up to 1/2 teaspoon cayenne, if you like a kick!)