Simple Roasted Red Cabbage Recipe

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Simple Roasted Red Cabbage Recipe

Subtly sweet, crispy roasted red cabbage is an easy side dish recipe that pairs well with just about anything. Take 5 minutes to whip up spicy garlic mayo to drizzle on top, and suddenly the whole family will be asking you to make cabbage again!

Course Side Dish

Cuisine American

Keyword Baked Red Cabbage, Crispy Red Cabbage, Roasted Red Cabbage, Roasted Red Cabbage Recipe, Simple Red Cabbage Recipe

Prep Time 10

Cook Time 40

Servings servings

Calories 126kcal

Author Faith Gorsky

Ingredients

1 medium head red cabbage cored, chopped into 1 to 2-inch pieces, and leaves pulled apart (about 2 to 2 1/2 pounds)
6 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt (use less if using fine salt)
1/2 teaspoon coarsely ground black pepper

US Customary - Metric

Instructions

Prep. Preheat the oven to 425F. Get out a large baking tray. Cut the cabbage in half, cut out the core, chop it into 1 to 2-inch pieces, and then pull apart the leaves. (TIP: The more you separate the leaves, the crispier your cabbage chips will be. Make it how you like it!)
Season. Put the chopped cabbage on a large baking tray, drizzle on the olive oil, sprinkle on the salt and pepper, and toss to coat. Spread it out in an even layer.
Roast. Roast until the cabbage is tender, and charred and crispy along the outside, about 35 to 45 minutes, tossing every 15 minutes or so.

Video

Notes

Storage: Cool to room temperature, and then store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a 375F oven for 5 to 8 minutes, in a 350F air fryer for 3 to 5 minutes, or in a skillet on the stovetop over medium heat for 3 to 5 minutes. I don't recommend reheating it in the microwave because it'll be soggy.
Serving Suggestion: Try roasted cabbage with spicy garlic mayonnaise drizzled on top!
Net Carbs: 6 grams per serving

Nutrition