Roasted Red Cabbage
Red cabbage (often called purple cabbage) is a beautiful side dish. I’m teaching you how easy it is to roast it so that it’s tender with crispy edges!
Update: This recipe was originally published in 2017 and has been republished with all new photos.
Red cabbage. Purple cabbage. Whatever you call it, if you’re not eating it you’re missing out. Why is it that this bright vegetable is often overlooked in the produce section? Not by me, friends. I go straight to that glorious shade of purple (it is very purple even if it’s often referred to as red cabbage) like a magnet.
So let’s talk about this Roasted Red Cabbage.
First, don’t be intimidated by the color. It tastes just like the more popular green cabbage.
Steamed cabbage can be a little bland. Roasting makes the naturally mild flavor pop a bit more. Plus it’s gives you some nice little crunchy pieces that are so tasty.
One head is so inexpensive. I can purchase one for less than $2 but make 8 servings from it. Good luck finding a more economical side dish.
It’s good for you. In fact it has even more health benefits than green cabbage! It’s rich in antioxidants as well as vitamins A, C, and K. Plus it’s low in calories.
The color is downright gorgeous. You just can’t beat this stunning shade of purple and I do love a colorful plate of food.
Three ingredients. Approximately 30 minutes. That’s it.
This simple recipe is barely even a recipe really. I’m just showing you how easy it is to roast cabbage (no matter what color it is) and trying to show people that there’s no need to be intimidated by this vibrant veggie. It’s truly so easy to make!
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Red cabbage
- Olive oil
To make this recipe you’ll slice the cabbage into thin strips. I like to make mine about 1/8 to 1/4 inch wide. This ensures I’ll get those crispy bits I mentioned earlier.
Spread cabbage on a baking sheet. Drizzle with extra-virgin olive oil. Then season with salt. Bake until cabbage is tender with some charred crispy edges!
Red vs Green Cabbage
Both red and green cabbage are good for you and delicious. But guess what? Red cabbage actually has more vitamin A, vitamin C, and overall antioxidants!
Despite these few nutritional differences, red and green cabbage taste the same. I personally enjoy both! Feel free to use green cabbage in this recipe if that’s what you have on hand.
How to customize this simple cabbage
This is a basic side dish – perfect and very simple roasted cabbage. Enjoy as is OR add other seasonings to change the flavor.
A few suggestions:
- Garlic powder is a delicious addition that will still keep this side mild.
- For a bolder flavor add a little chili powder or paprika.
- Sprinkle with 1/4 tsp crushed red pepper flakes for heat.
- Want to add more saltiness and a bit of dairy? Stir in parmesan cheese after roasting.
Can you meal prep with this cabbage?
Absolutely! Just as with all roasted vegetables, they’re best fresh because that’s when you can really appreciate those crispy pieces. But I reheat these all the time! Keep in mind that reheated cabbage will be delicious and a bit softer.
More side dishes like this:
Herb Roasted Brussels Sprouts & Broccoli
Roasted Red Cabbage
- 1 head of red cabbage
- 3 tbsp extra virgin olive oil
- salt to taste
- Preheat oven to 400 degrees.
- Slice cabbage into thin strips. I like to make mine about 1/8 to 1/4 inch wide. This ensures I’ll get those crispy bits I want. Spread the shredded cabbage on a large baking sheet.
- Drizzle olive oil over the cabbage.
- Add salt.
- Bake for 20-25 minutes, stirring occasionally. You will know it's done because you'll have some beautiful brown crispy pieces mixed in with the bright purple.
One Comment on “Roasted Red Cabbage”
I was hesitant to make this, not sure why when I love roasted vegetables. I made it last weekend and LOVED it. So easy and delicious. And I followed your lead and added the leftovers to my breakfast hash each day this week. Yum!