Description
This roasted red cabbage recipe features caramelized cabbage wedges coated in a flavorful mix of olive oil, balsamic vinegar, honey, and spices. Roasted to tender perfection with a slight char, this healthy side dish is both vegan and gluten-free, making it a versatile addition to any meal.
Ingredients
Scale
Vegetables
- 1 medium red cabbage, cut into 1-inch thick wedges
Marinade
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and prepare: Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Arrange cabbage wedges: Place the red cabbage wedges in a single layer on the prepared baking sheet to allow even roasting on all sides.
- Mix the marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, garlic powder, salt, black pepper, and optional red pepper flakes until well combined.
- Coat the cabbage: Brush the marinade generously over all sides of the cabbage wedges, ensuring they are fully coated for maximum flavor and caramelization.
- Roast the cabbage: Place the baking sheet in the oven and roast for 25 to 30 minutes, flipping the wedges halfway through cooking to promote even caramelization and tender texture.
- Garnish and serve: Once roasted and caramelized, transfer the cabbage wedges to a serving platter and sprinkle with chopped fresh parsley before serving.
Notes
- For extra richness, drizzle the roasted cabbage with tahini or sprinkle with crumbled feta cheese just before serving.
- Alternatively, cut the cabbage into thick slices instead of wedges for easier serving and a different presentation.
