Roasted Red Cabbage Recipe

This 3-ingredient Roasted Red Cabbage recipe transforms this normally bitter vegetable into a mouthwatering side dish. The edges are caramelized and lightly crisp, while the center is buttery soft. Easy to customize with the seasonings of your choice! Vegan and Gluten-Free, Oil-Free Option.

Course How To

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 127kcal

Author Caitlin Shoemaker

Ingredients

For Plain Cabbage:

1 medium to large head of red cabbage or however much you’d like!
2 tablespoons olive oil plus more as needed (see notes for low-fat option)
Salt and pepper to taste

Flavor Variations (Optional):

Smoky: 2 teaspoons smoked paprika + 1 teaspoon garlic powder
“Honey” Mustard: 1 tablespoon each dijon mustard and maple syrup
Curry: 1 teaspoon salt-free curry powder blend + 1/2 teaspoon cayenne optional
Sweet & Spicy: 1/2 teaspoon red chili flakes + 2 teaspoons maple syrup or agave
Soy Ginger: 1 teaspoon each ground ginger and garlic powder 1 tablespoon soy sauce or tamari (omit the salt), and 1 teaspoon agave (optional)
Italian: 2 teaspoons of Italian seasoning + a drizzle of balsamic vinegar optional
Tex-Mex: 1 teaspoon each ground cumin and salt-free chili powder
“Cheesy”: 2 teaspoons nutritional yeast + 1 teaspoon garlic powder

Instructions

Prep: Preheat the oven to 415F and line a baking sheet with parchment paper or a silicone mat, or use a nonstick baking sheet.
Slice the Cabbage: Wash the cabbage and peel the outer few leaves of the cabbage, as they are often dirty and wilted. 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 into 4 angled “wedges” – do your best to keep a portion of the root in each wedge, so the leaves hold together. The wedges should be around 1” thick; if your cabbage is large, you may need to cut each half into more than 4 wedges. Do not make any wedges larger than 1 ½”, or they will not cook through properly.
Mix the seasonings (optional): Add any of the optional additional seasonings to a small bowl. Add the oil to the bowl along with a generous pinch of salt and pepper, and whisk until combined.
Season the Cabbage: Place the cabbage wedges on the baking sheet, then use a brush to generously coat the cut sides of the wedges with oil, then a sprinkle of salt and pepper. Flip the wedges and repeat with the other side. You can also choose to drizzle the oil on top, but the cabbage will cook less evenly.
Bake: Bake in the middle rack of the oven for 20 minutes, then flip the wedges and return to the oven for an additional 20 to 25 minutes, or until some of the outer edges of the cabbage are browned and crispy.
Serve: Remove from the oven and serve warm, as desired. Leftovers can be stored in the refrigerator for up to 5 days.

Video

Notes

Low-Fat Option: Omit the oil from this recipe and generously spray each side of the cabbage wedge with cooking spray instead.
Chopped Cabbage: You can also make this recipe with chopped cabbage if you’d like to mix it into salads, wraps or bowls. Cut the cabbage in half and remove the root, then chop into 1” pieces. Toss the pieces with oil and seasonings, then bake at 415F for only 20 to 25 minutes, until crispy.
Cabbage Varieties: This recipe will also work with green cabbage or napa cabbage

Nutrition