Roasted Red Cabbage
With a honey balsamic marinade, this roasted red cabbage is an easy vegetarian side dish recipe.
Servings: 4
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F.
- 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.
Video
Notes
You can store leftovers in an airtight container in the refrigerator up to 2 days. Reheat them in a 350-degree F oven for 5-7 minutes. The leaves won't be as crispy on the edges as when you first roasted them.
I like to chop leftovers and eat them cold in a salad.
Nutrition
Calories: 136kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 654mg | Potassium: 529mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2427IU | Vitamin C: 121mg | Calcium: 100mg | Iron: 2mg