This easy recipe for roasted red cabbage with olive oil is the simplest, tastiest side dish that you didn’t know you needed for your weekly dinner lineup! When tossed with olive oil and salt and roasted at a high temperature in the oven, the humble cabbage transforms into something so sublimely sweet and so deeply caramelized that it’s impossible to resist taking just one more bite. Ready in about 30 minutes, and absolutely perfect to make with all your cozy fall and winter meals.
The joy of the simplest (& yummiest!) roasted cabbage
Simple roasted veggies are one of our go-to side dishes for wholesome, busy weeknight dinners.
They usually only require a couple of ingredients (oil + salt being the two most basic – although you can always add some extra dried spices to change things up), and have that “set and forget it” energy that makes eating well convenient and easy.
And roasted red cabbage has to be one of our favorites.
Cabbage, in general, is such an underrated veggie. I often say it’s even my favorite vegetable. It is so versatile, and can be used for everything from soups to salads to slaws.
I tested this recipe two different ways. The first was with the cabbage cut into wedges. And the second was with the cabbage chopped into bite-sized pieces.
While both were yummy, I ended up settling on the chopped cabbage.
We liked it so much better this way because it was:
- Easier to prepare – the chopping requires less precision than cutting a head of cabbage into wedges.
- AND also you get so many more caramelized + crispy edges when it’s in small pieces (👈🏼 which is, IMO, the best part!).
🌿 If you love a simple roasted veggie side dish as much as we do be sure to take a look at our recipes for 15-Minute Oven Roasted Broccolini, Lemon Garlic Roasted Asparagus, Perfectly Caramelized Mexican Roasted Cauliflower, and Crispy 5-Ingredient Roasted Sweet Potatoes!
How to make this super simple cabbage dish
👉🏼 You’ll need a large rimmed baking sheet for the best bits of perfectly roasted cabbage. It’s important you make sure the cabbage has plenty of room on the pan to prevent is from steaming instead of caramelizing. A large sharp knife will help with the cutting of the cabbage, but besides those two items you don’t need anything special to make this recipe!
Serving suggestions
Roasted cabbage can easily be served as a side for SO 👏🏼 MANY 👏🏼 MEALS!
We love eating it with meatloaf and mashed potatoes, in rice bowls, or alongside some simple baked chicken breasts with a salad or another side dish.
The options are gloriously endless!
If you enjoyed this roasted red cabbage we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place for questions, and super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
Print
Roasted Chopped Red Cabbage With Olive Oil (Side Dish)
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This easy recipe for roasted red cabbage with olive oil is the simplest, tastiest side dish that you didn’t know you needed for your weekly dinner lineup! When tossed with olive oil and salt and roasted at a high temperature in the oven, the humble cabbage transforms into something so sublimely sweet and so deeply caramelized that it’s impossible to resist taking just one more bite. Ready in about 30 minutes, and absolutely perfect to make with all your cozy fall and winter meals.
Ingredients
- 1 small to medium red cabbage – about 2 – 2 1/2 pounds, any larger and your pan will likely be overcrowded*
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt, plus more to taste
Instructions
- Preheat oven to 450 degrees.
- Cut cabbage. Start by cutting your head of cabbage into quarters down the middle. Next, lay each piece on one of the flat sides and cut out the stem at an angle. Chop each quarter into 1 1/2 – 2-inch pieces. It’s okay if some of the clusters of chopped cabbage stick together – you don’t have to pull apart each individual layer. They will start to separate when you toss them with olive oil and when you stir during cooking. It may seem like a lot of cabbage, but it shrinks considerably once roasted.
- Add cabbage to a large, rimmed baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to thoroughly combine – being careful to make sure the salt is evenly distributed. Spread the cabbage evenly on the baking sheet and transfer it to the oven.
- Roast for 25-30 minutes, pulling out once or twice to stir. The cabbage is done when plenty of the edges are frizzled and crispy, and the cabbage is tender throughout. If, after 30 minutes, the cabbage doesn’t seem caramelized enough, bump up the heat to broil to finish crisping up for another couple of minutes.
- Remove from the oven and season to taste with more salt if needed. Serve hot and enjoy!
Notes
Using a large baking sheet is really important to ensure that the cabbage roasts and caramelizes instead of steaming, which can easily happen if the baking sheet is too crowded. If the amount of cabbage you have chopped fills the baking sheet too full, I suggest setting some aside to roast in a separate batch or to use in another recipe.
For a special touch and to elevate the dish, you can always add some chopped fresh parsley, dill, or chives after it comes out of the oven. A fresh squeeze of lemon juice would also be lovely!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Oven baked
- Cuisine: American
Leave a Reply