Roasted Red Cabbage Recipe
Red cabbage wedges roasted hot and fast until the edges go dark and sweet. Four ingredients, one sheet pan, and a side dish that actually holds attention on the plate.
Servings: 6 servings
Calories: 106kcal
Ingredients
- 1 medium red cabbage
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- lemon wedges for serving (optional)
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Trim the stem end of the cabbage, leaving the core intact. Cut into 6 wedges.
- Brush the cabbage wedges all over with the olive oil, then season evenly with the salt and black pepper.
- Arrange the wedges cut-side down on the prepared baking sheet, leaving space between them.
- Roast for 15 minutes, then carefully flip the wedges.
- Continue roasting for 10-15 minutes, until the edges are deeply caramelized and crisp and the cabbage is tender.
- Serve immediately with lemon wedges for squeezing over the top, if desired.
Notes
Recipe Card Tips
- Leave the core attached. It's what holds each wedge together through the full roast, and trimming it out early causes the layers to separate and burn unevenly.
- Don't crowd the pan. If your sheet pan is on the smaller side, roast in two batches, since crowded wedges steam instead of caramelizing.
- Trust the dark edges. The char that looks close to burnt is where the natural sugars caramelize, and pulling the pan too early trades flavor for a paler, less sweet result.
Nutrition
Serving: 1wedge | Calories: 106kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 426mg | Potassium: 342mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1561IU | Vitamin C: 80mg | Calcium: 64mg | Iron: 1mg