I first started roasting cabbage a long time ago and for some reason I got away from it. This spring, I have been trying many variations of this recipe and this roasted red cabbage with garlic vinaigrette is by far my favorite.
This recipe can be made with red cabbage, green cabbage, or both. The red cabbage has better flavor, in my opinion, and its dark color helps to keep the cabbage from looking burnt when it is nicely caramilzed and crispy.
The cabbage cooks down drastically, so when you are chopping you will feel like you are making more than you need. For every 2 cups of chopped cabbage, you will end up with about 1 cup of roasted cabbage.
Varaiations to the Roasted Red Cabbage with Garlic Vinaigrette recipe:
- Cooking time: When you make less cabbage, it will need less cooking time. Two cups chopped cabbage only needs 15 miuntes. When you make the full recipe, 4 cups of chopped cabbage, you will want the whole 20 minutes. If you want to double the recipe, you will want to use two baking sheets so the cabbage and spread out and not steam but roast.
- Changes to the Vinaigrette: Replace the garlic with shallots, fresh herbs, or dijon mustard for many variations to this dish that can make it sutable as a side to any entrée you desire.
- Chopped vs wedges: I do no recommend trying to make this recipe as cabbage wedges. The wedges may look pretty, but they do not cook evenly. Additinonally, wedges are very difficult to eat because they slide around on your plate and feel impossible to slice into bite sized pieces after roasting.
Roasted Red Cabbage with Garlic Vinaigrette
Prep time
Cook time
Total time
Author: Alison's Allspice
Serves: 3
Ingredients
- 4 cups roughly chopped red cabbage, about 1 inch pieces from about ½ lb
- 1 TBS olive oil (plus more for the dressing, see below)
- Sea salt to taste (~4 grinds on the grinder)
Garlic Vinaigrette
- 2 large or 3 small garlic cloves, minced
- 1 TBS red wine vinegar
- 1 ½ tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 F.
- Spread the cabbage on a parchment lined baking sheet. Toss with olive oil and sea salt. Roast in the preheated oven for 20 minutes, tossing half way.
- Meanwhile, make the vinaigrette by mixing together the garlic, white wine vinegar, olive oil, and a few twists of fresh cracked black pepper and sea salt.
- Pour vinaigrette over roasted cabbage. Toss to coat and serve.
