Roasted Red Cabbage
Roasted red cabbage (actually, some would argue it looks more like PURPLE cabbage) is so incredibly easy—and surprisingly satisfying—to make in the oven. Simply toss with oil and cook.
Ingredients
- 1 medium head red cabbage, cored and outer leaves removed, cut into bite-size pieces (about 16 cups)
- 1/3 cup extra-virgin olive oil
- 1 1/2 tablespoons apple cider or balsamic vinegar (optional)
- Kosher salt (about 1 teaspoon)
Instructions
- Preheat the oven to 425°F (220°C). Have a couple rimmed baking sheets handy.
- Place the cabbage pieces in a 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.
- 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.
- Honestly? The crisper the cabbage, the better it tastes. Just be forewarned you'll lose some of that vibrant and rich jewel-toned hue.
- Remove the baking sheets 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!). Serve immediately.
Nutrition
Serving: 1portion | Calories: 229kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 58mg | Fiber: 4g | Sugar: 9g