Description
This Roasted Red Cabbage recipe offers a simple, flavorful way to enjoy vibrant red cabbage with a crispy, caramelized exterior and tender inside. Perfect as a healthy side dish, the cabbage wedges are seasoned with olive oil and salt, then roasted in the oven to bring out their natural sweetness and texture.
Ingredients
Scale
Ingredients
- 1 head of red cabbage
- 3 tablespoons extra virgin olive oil
- Salt to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the cabbage.
- Prepare the cabbage: Remove any damaged outer leaves from the head of red cabbage, then cut the cabbage into thick wedges, keeping the core intact so the wedges hold their shape during cooking.
- Season the cabbage: Place the cabbage wedges on a baking sheet. Drizzle each wedge evenly with the extra virgin olive oil and sprinkle salt to taste over them, ensuring even coating and flavor.
- Roast the cabbage: Place the baking sheet in the preheated oven and roast the cabbage for about 25-30 minutes. Halfway through, flip the wedges to ensure even roasting and caramelization on both sides.
- Check for doneness and serve: The cabbage is done when the edges are nicely browned and slightly crispy and the inner leaves are tender. Remove from the oven and serve warm as a nutritious and flavorful side dish.
Notes
- For extra flavor, sprinkle with freshly ground black pepper or your favorite herbs before roasting.
- Leftover roasted cabbage can be stored in an airtight container in the refrigerator for up to 3 days.
- Consider serving with a squeeze of lemon juice or a drizzle of balsamic glaze for added brightness.
- This recipe is naturally vegan and gluten-free.
