Roasted Red Cabbage

Name: Roasted Red Cabbage
Cuisine: American
Ingredients: 1 head of red cabbage (or however much you’d like!); Olive oil, for drizzling; Salt and pepper, to taste

13 steps

This easy Roasted Red Cabbage is a delicious, vibrant, and high-fiber side dish. A quick roast in the oven brings out its subtly sweet and peppery flavor!

Updated at: Thu, 17 Aug 2023 02:54:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories334.4 kcal (17%)

Total Fat15.3 g (22%)

Carbs49.5 g (19%)

Sugars25.4 g (28%)

Protein9.6 g (19%)

Sodium954.6 mg (48%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 headred cabbage

or however much you’d like

Instructions

Step 1

Prep: Preheat the oven to 425F and grease a large baking sheet (or line with parchment paper, or a silicone mat).

Step 2

Slice the Cabbage: Carefully cut the cabbage in half vertically, so half of the root is on each side of the cabbage. Place the flat side of the cabbage on your cutting board, then cut the cabbage into 1″ angles “wedges” – so the inner part of the cabbage is still connected to the portion of the core and holds together. Repeat with the other cabbage half, if using.

Step 3

Season the Cabbage: Place the cabbage wedges on the baking sheet, then drizzle generously with oil, salt, pepper, and other spices, if desired (see recipe notes). For a lower-fat option you can also lightly spray the cabbage with spray oil.

Step 4

Bake: Bake for 25 to 30 minutes, or until some of the edges of the cabbage and browned and crispy.

Step 5

Serve: Remove from the oven and serve warm, and as desired. Leftovers can be stored in the refrigerator for up to 5 days.