Tired of having the same old roasted vegetables for dinner? Try these roasted red cabbage wedges instead. Roasting red cabbage with balsamic vinegar and pomegranate molasses makes an easy and unexpectedly flavorful side.
Cabbage is a vegetable that’s sadly often forgotten. Sure we’ll occasionally shred one up to toss in a slaw or wrap, but for the most part it’s not something we give much thought to, which is a shame really given how versatile it can be.
Cabbage has quite a few wonderful qualities: it’s is easy to find, inexpensive and stores well for a long time in the fridge. It also happens to be delicious roasted.
Why roast cabbage?
While roasting may not be what first comes to mind when you think of preparing cabbage the high heat of the oven completely transforms its texture and flavor, bringing out it’s natural sweetness and turning the crisp and crunchy vegetable into one that’s meltingly tender on the inside with caramelized edges.
Roasted red cabbage is an easy side; apart from a bit of slicing the oven does all the work while you get on with the rest of the meal. I like to roast mine with a touch of balsamic vinegar and pomegranate molasses for a flavorful accompaniment to any meal.
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Red Cabbage – Look for a cabbage that’s firm and brightly colored with no wilted leaves.
- Olive Oil – For roasting.
- Balsamic Vinegar – A hint of acidity contrasts nicely with the sweet flavors of the dish.
- Pomegranate Molasses – Its sweet/tart flavor is a perfect match for red cabbage and brings a unique depth of flavor but you can also use maple syrup or honey.
- Walnuts – A handful of toasted walnuts adds a bit of crunch.
- Pomegranate Seeds – A sprinkle of fresh pomegranate seeds adds a pop of freshness and color to the final dish.
How to Roast Red Cabbage:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You start by cutting your cabbage into equal sized wedges and place them on a parchment lined baking sheet.
- Next you whisk together the olive oil, vinegar and pomegranate molasses and brush half the mixture onto the wedges.
- Into the oven they go where they roast at 425F before getting flipped, brushed with the remaining marinade and placed back in the oven until tender and caramelized.
- The walnuts are added in the last few minutes of roasting so as not to burn and the wedges are served warm with a sprinkling of pomegranate seeds over the top.
- When slicing your wedges keep the core attached so that the leaves stay together once roasted.
- Allow space between the wedges to ensure they roast evenly instead of steam.
- Keep an eye on the walnuts once they go in the oven as nuts can easily burn.
And that is how you turn a ho-hum vegetable into a stellar side. Enjoy!
More Cabbage Recipes:
Roasted Red Cabbage
Roasting red cabbage with balsamic vinegar and pomegranate molasses makes an easy and unexpectedly flavorful side.
- 1 medium head of red cabbage, cut into 8 wedges
- 2 Tablespoons/30ml extra virgin olive oil
- 1 Tablespoon/15ml balsamic vinegar
- 1 Tablespoon/20ml pomegranate molasses
- ½ teaspoon fine sea salt
- ⅛th teaspoon freshly ground black pepper
- ¼ cup/30g walnuts, finely chopped
- ¼ cup/44g pomegranate seeds (optional)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Space cabbage wedges evenly on sheet.
- In a small bowl whisk together the oil, vinegar, pomegranate molasses and ½ teaspoon salt. Brush half the mixture evenly over all sides of the cabbage wedges. Top with freshly ground black pepper.
- Roast wedges for 15 minutes, then remove pan from oven and flip each wedge. Brush wedges with the remaining half of the balsamic mixture and return to oven. Continue roasting until browned at the edges and tender in the center, about 15 minutes more.
- In the last 2-3 minutes of roasting sprinkle chopped walnuts across the wedges and return to oven keep a close eye on the walnuts so as not to burn.
- Remove from oven, top with pomegranate seeds if desired and serve immediately.
VARIATIONS: Use maple syrup or honey instead of pomegranate molasses. Use hazelnuts instead of walnuts. Omit pomegranate seeds if desired.
STORAGE: Roasted cabbage is best served immediately.
DIETARY INFO: Gluten-Free, Grain-Free, Vegetarian, Paleo, Egg-Free, Dairy-Free, Nut-Free, No Refined Sugar
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Amount Per Serving: Calories: 215Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 279mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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