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.
Trim the bottom off the cabbage and cut it in half lengthwise. Then cut it into 1/2-inch-thick slices.
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.
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.
Roast the cabbage for 20-25 minutes until browned in spots and caramelized at the edges.
Sprinkle with parsley before serving.
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Notes
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.