Roasted red cabbage (actually, some would argue it looks more like PURPLE cabbage) is so incredibly easy to make in the oven, it’s ridiculous. Simply toss with oil, cook, drizzle with cider vinegar, and sprinkle with salt.
Honestly? We’d never thought to put cabbage in the oven. Until now. And now that we’ve experienced oven roasted red cabbage, we’re sad it took us this long to figure it out. Just slice it, slick it with olive oil, and slide it in the oven. The longer the cruciferous veggie stays exposed to heat, the crisper it gets. Spectacular side with roast chicken or pork or even noodles or grain bowls or, gosh, so many things! Let us know how you intend to serve it in a comment below.–Renee Schettler Rossi
Roasted Red Cabbage
- Quick Glance
- 10 M
- 50 M
- Serves 4 to 6
- 1 medium head red cabbage (about 3 pounds or 1.4 kg), cored and outer leaves removed, cut into bite-size pieces (about 16 cups)
- 1/3 cup extra-virgin olive oil (80 ml)
- 1 1/2 tablespoons apple cider or balsamic vinegar (optional)
- Kosher salt (about 1 teaspoon)
- 1. Preheat the oven to 425°F (220°C). Have a couple rimmed baking sheets handy.
- 2. Place the cabbage pieces in a nonreactive bowl with the oil and gently toss to combine, not worrying if the chunks of cabbage separate into individual leaves. Spread the cabbage in a single layer on the baking sheets and roast until the thinner leaves are crisp and the desired degree of brown at the edges, 10 to 40 minutes, depending on the thickness of the cabbage leaves. Keep an eye on any thin cabbage leaves as you may need to remove them from the sheet pan early if they start to get too crisp and brown. Although honestly? The crisper the cabbage, the better it tastes.
- 3. Remove the pans from the oven and, if desired, splash the vinegar over the cabbage and toss with tongs. Generously sprinkle with salt (we cannot overemphasize that this is better with ample salt!) and serve immediately.