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Easy Roasted Red Cabbage

A simple yet gourmet side dish that transforms red cabbage into a sweet and crunchy delight, perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: European
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small head red cabbage (about 500 grams or 1 lb.) Look for a cabbage that feels heavy for its size with vibrant leaves; this ensures freshness.
  • 1 tablespoon olive oil I prefer using high-quality extra virgin olive oil for its fruity flavor.
  • 1 tablespoon balsamic vinegar Adds a lovely tang! Try using aged balsamic for an even richer taste.
  • 2 teaspoons honey or maple syrup Either option adds a glorious sweetness; adjust to taste.
  • 1 teaspoon Dijon or German mustard This brings depth to the flavor. I love using Maille Mustard for its punchy taste!
  • 1/2 teaspoon sea salt Use fine sea salt for even distribution.
  • 1/2 teaspoon black pepper Freshly cracked for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 220 degrees C (430 degrees F). This high heat is essential for that lovely caramelization!
  2. Quarter the cabbage and remove the white core. Discard it. Finely chop the cabbage into bite-sized pieces and place them in a mixing bowl.
Mixing
  1. Add the olive oil, balsamic vinegar, honey or maple syrup, mustard, salt, and pepper to the bowl. Using your hands, mix very well, making sure to massage the cabbage until each piece is thoroughly coated.
Roasting
  1. Transfer the cabbage mixture to the prepared baking sheet in an even layer.
  2. Roast for about 10-15 minutes, or until the edges are browned and caramelized yet still slightly crunchy. Toss halfway through for even cooking.
Serving
  1. Take them out when they’re just cooked through and still have a bite. Serve immediately for the best flavor!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven for the best texture. You can chop the cabbage a day in advance; just cover tightly and refrigerate until ready to roast.