With a honey balsamic marinade, this roasted red cabbage is an easy recipe with simple ingredients that’s an incredibly versatile side dish. You’ll never overlook this vegetable again.
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.
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:
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. 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 leftovers 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.
Asian Cabbage Salad
Apple Cabbage Salad
Sesame Soba Noodles
Sesame Ginger Noodles
With a honey balsamic marinade, this roasted red cabbage is an easy recipe with simple ingredients that is an incredibly versatile side dish. You’ll never overlook this vegetable again.
The cabbage is best served warm. Leftovers can be stored in an airtight container in the refrigerator up to 2 days. They are best eaten cold.
Keywords: roasted red cabbage, roasted cabbage
Haven’t made it yet, but I will!
★★★★★