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Roasted Red Cabbage Recipe

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This Roasted Red Cabbage recipe features tender, caramelized cabbage slices infused with a flavorful marinade of olive oil, balsamic vinegar, honey, mustard, and spices. Roasting enhances the natural sweetness and adds a delightful char, making it a simple yet delicious side dish perfect for any meal.

Ingredients

For the Cabbage

  • 1 head red cabbage

For the Marinade

  • 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

For Garnish

  • 1 tablespoon chopped parsley

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees F to ensure it is hot enough for optimal roasting and caramelization of the cabbage.
  2. Prepare Cabbage: Trim the bottom off the red cabbage, then cut it in half lengthwise. Slice each half into 1/2-inch-thick slices to allow even roasting and marinade absorption.
  3. Make Marinade: In a medium bowl, whisk together olive oil, balsamic vinegar, honey, whole grain mustard, garlic powder, onion powder, red pepper flakes, kosher salt, and black pepper. Using a wide shallow bowl with a flat bottom helps coat the cabbage evenly.
  4. Marinate Cabbage: Dip each cabbage slice on both sides into the marinade, ensuring each piece is well coated. Arrange the slices on a baking sheet in a single layer without overlapping to allow even roasting.
  5. Roast Cabbage: Place the sheet pan in the oven and roast for 20-25 minutes, until the cabbage is browned in spots and caramelized at the edges, which enhances the flavor and texture.
  6. Garnish and Serve: Once roasted, sprinkle chopped parsley over the cabbage slices for a fresh, vibrant finish before serving.

Notes

  • The cabbage slices should be arranged without touching to ensure proper roasting and caramelization.
  • Adjust the red pepper flakes to your spice preference for more or less heat.
  • Leftover roasted cabbage can be refrigerated for up to 3 days and reheated gently.
  • Using fresh parsley as a garnish adds color and a mild herbal note.

Find it online: https://marthatasty.com/roasted-red-cabbage-recipe/