This roasted red cabbage recipe delivers on looks, and more importantly, taste. Slices are dipped in a marinade made with honey and balsamic vinegar. The result is an easy side dish that roasts in 20-25 minutes.
It may not be as popular as its fellow cruciferous veggies like cauliflower, broccoli and brussels sprouts, but I’m here to make the case for humble cabbage. Lately, I’ve been very into these crunchy leaves as the base for salads and more.
But I don’t always keep it raw. For this roasted red cabbage, I quickly marinate slices of cabbage in a honey balsamic mixture before putting them on a baking sheet and sliding it into the oven.
If you’re usually meh on cabbage, you have to try roasting it. The leaves get crispy and caramelized on the edges and it brings out a kind of nutty flavor that goes perfectly with the acidity of the vinegar and the sweetness of the honey.
Onions: Red cabbage and onions are a great combination, the onion adds a nice sweetness and a little bit of sharpness to the cabbage. Vinegar: Red cabbage is often paired with vinegar, which helps to bring out its natural sweetness and adds a nice tangy flavour.
You Need This Red Cabbage Recipe – Trust Me
This grocery store standby may be officially named red cabbage, but I won’t correct you if you call it purple cabbage. The color is beautiful and bright. When you roast it, it does darken, but it still has that signature violet hue.
You are probably wondering if you can use green cabbage (a.k.a. regular white cabbage) instead, and the answer is yes. They are very similar in taste and texture.
Also, if you are trying to eat on a budget, cabbage is a great choice. The density of the leaves packs in a lot for the money for healthy recipes. Cabbage has vitamin A, vitamin C, vitamin K, Vitamin B6 and lots of antioxidants. It’s low carb and low in calories if that’s on your mind, and you’re looking for a healthy side dish.
This is what you need:
- Cabbage: My first choice is red cabbage for its deep purple color, but you can also use green cabbage.
- Olive oil: Make sure to reach for your bottle of extra-virgin olive oil for this recipe since it has very few ingredients. You want the best flavor possible.
- Balsamic vinegar has such a distinct essence to it. If you prefer something lighter, you can substitute with sherry vinegar, apple cider vinegar or red wine vinegar.
- Honey gives the marinade something a little bit sweet. If you want the recipe to be vegan, swap it for maple syrup.
- Mustard: A teaspoon of whole grain mustard like Dijon helps the marinade mix together and adds flavor.
- Garlic powder & onion powder: Any chance I get to use ingredients from my spice drawer, I take it. Rather than mincing garlic and risking it burning in the oven, this potent dried powder version and onion add so much, especially when paired together.
- Red pepper flakes: Just a pinch gives the marinade a hint of heat.
- Salt & black pepper: These seasonings are a must for the flavor of the overall dish.
- Parsley: The roasted cabbage is finished with chopped fresh herbs.
How To Make Roasted Red Cabbage
1. Prep the cabbage. Remove any wilted outer leaves. Trim the bottom off the whole cabbage with a sharp knife. After that, cut it in half lengthwise. Then cut it into 1/2-inch-thick slices.
2. Make the marinade. Whisk together the olive oil, balsamic vinegar, honey, mustard, garlic powder, onion powder, red pepper flakes, salt and pepper. I like doing this in a wide bowl with a flat bottom. While not required for the recipe, it does help get the slices in the marinade.
3. Dip the cabbage slices on each flat side into the marinade. I find this is much easier than using a pastry brush, and you can really coat the raw cabbage.
4. Place the slices on a large rimmed baking sheet. They should be in a single layer and not touching or overlapping. Like you would with any roasted vegetables, you want to maximize their contact with the pan to encourage browning.
5. Roast the cabbage until it is crisp and browned at the edges and caramelized. This takes 20-25 minutes. There’s no need to flip the cabbage. When you move the slices, some of the outer leaves may come apart. Just try to keep them intact as best as you can.
6. Serve topped with chopped parsley.
These cabbage wedges are such an easy side dish. But you can treat them like red cabbage steaks and turn them into a main if you serve them on top of cooked lentils or rice. They look beautiful on the dinner table. I know it is mixing cuisines, but I would also consider adding a dollop of hummus for a store-bought sauce too if you are thinking vegetarian main dish or grain bowls.
Roasted cabbage is best eaten warm right after it comes out of the oven. You can store leftover cabbage in an airtight container in the refrigerator up to 2 days. They will lose their crispy edges. At that point, I recommend eating the cabbage cold and not trying to reheat it.
You can thinly slice a head of cabbage and keep it raw for salads and slaws. Cabbage is also wonderful roasted, braised or sauteed.
When you cook cabbage it has a slightly sweeter taste than it does raw. In this recipe I make a honey-balsamic marinade to enhance its roasted flavor.
Did you make this red cabbage recipe? Please leave a rating and comment below. Thanks!
Simple Sautéed Red Cabbage Recipe – EatSimpleFood.com
FAQ
What goes well with red cabbage?
What flavors pair with cabbage?
What is the flavor profile of red cabbage?
Is there a season for red cabbage?
Which is better, red cabbage or green cabbage?
Both types of cabbage are healthy and have nutritional benefits. However, red cabbage, like all vegetables in this color, is very rich in antioxidants, and therefore gains an advantage compared to green.
What does red cabbage taste like?
Red cabbage is such a versatile vegetable. It can be used in recipes raw or cooked and it’s very popular in coleslaw recipes and for unstuffed cabbage bakes or cabbage soup. It adds such a great crunch to salads with its lightly peppery taste and when cooked, it has a nice sweet flavor when baked in a casserole or as a side with a meat entree.
What are the best red cabbage recipes?
Simply supply the cabbage while we bring you our roundup of some of our best and most unique red cabbage recipes. This simple recipe from Rachael Ray is the best way to showcase the natural flavors of red cabbage. Just a simple sauté with onions, cider vinegar, a touch of sugar and mustard seeds leaves you with a perfect side dish to any meal.