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Slices of roasted red cabbage on a plate.

Roasted Red Cabbage

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian


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.


  • 1 head red cabbage
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon honey
  • 1 teaspoon whole grain mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped parsley


  1. Preheat the oven to 400 degrees F.
  2. Trim the bottom off the cabbage and cut it in half lengthwise. Then cut it into 1/2-inch-thick slices.
  3. In a medium bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, garlic powder, onion powder, red pepper flakes, salt and pepper. If possible, it helps to do this in a wide shallow bowl with a flat bottom.
  4. Dip each cabbage slice on both sides in the marinade. Place the slices on a sheet pan in a single layer. They should not be touching or overlapping.
  5. Roast the cabbage for 20-25 minutes until browned in spots and caramelized at the edges.
  6. Sprinkle with parsley before serving.


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