Description
A simple and flavorful roasted red cabbage recipe that transforms crunchy cabbage wedges into a tender, caramelized side dish with a hint of garlic and balsamic vinegar. Perfect as a healthy vegan accompaniment to any meal.
Ingredients
Scale
Ingredients
- 1 medium head red cabbage (cut into 1/2-inch thick wedges)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the cabbage: Cut the red cabbage into 1/2-inch thick wedges and arrange them in a single layer on the prepared baking sheet.
- Make the seasoning mixture: In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and black pepper until well combined.
- Coat the cabbage: Brush or drizzle the seasoning mixture evenly over both sides of each cabbage wedge to ensure full flavor coverage.
- Roast the cabbage: Place the baking sheet in the oven and roast for 25–30 minutes, flipping the wedges halfway through cooking. Continue until the edges are crispy and the centers are tender.
- Garnish and serve: Remove from oven, sprinkle with fresh chopped parsley if desired, and serve warm as a delicious side dish.
Notes
- Add a pinch of red pepper flakes for a spicy kick.
- This dish pairs excellently with roasted meats or grain bowls.
- Leftovers can be reheated in the oven or air fryer and still taste great.
