Think cabbage is just another boring vegetable? These roasted red cabbage wedges will quickly change your mind about that.
Cabbage is one of those vegetables that are either an afterthought or not thought of at all. But, it’s one of the ingredients I buy weekly for easy meals due to its versatility and also the length of time it lasts (we’re all about reducing food waste over here).
Why Roast Cabbage?
While raw cabbage has an unmatched crunchy flavor that’s great in salads and coleslaw alike, its flavor is more bitter when eaten raw. Roasting cabbage releases its natural sugars, making it sweeter and softer, while still holding onto some of its texture, as in… it doesn’t turn to mush.
Ingredients
Cabbage Wedges
- red cabbage (also called purple cabbage)
- extra virgin olive oil
- salt and pepper
Smoky Mustard Vinaigrette
- extra virgin olive oil
- champagne vinegar
- stone-ground mustard
- maple syrup
- smoked paprika
- salt & pepper
How to Make Roasted Red Cabbage Wedges
STEP 1
Peel off any outer cabbage leaves that are wilted or damaged and discard. Cut the cabbage in half lengthwise through the core (this helps keep each wedge intact). Now cut each half in half through the core again and cut each of those halves in half. Do this until you’re left with 8 wedges (they should all be roughly the same size).
STEP 2
Arrange the wedges in a single layer on a baking sheet and brush both sides with 1 tablespoon olive oil and season with salt and pepper. Cook for 35-40 minutes or until the wedges are soft and starting to lightly brown in a couple of places.
STEP 3
While the cabbage roasts, whisk together the vinaigrette ingredients in a small bowl and set aside.
STEP 4
Generously brush the roasted cabbage wedges with the vinaigrette once you remove them from the oven, making sure to get it in all the crevices. Serve warm.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make these roasted red cabbage wedges using what you already have? Here are some ideas…
- No red cabbage? ➝ green cabbage also will work, the color just won’t be as vibrant but the flavor will still be great
- No champagne vinegar? ➝ use white wine vinegar, apple cider vinegar, or red wine vinegar
- No stone-ground mustard? ➝ sub whole grain or dijon
- No maple syrup? ➝ use raw honey instead
- No smoked paprika? ➝ sub sweet paprika or another seasoning you enjoy
More Roasted Veggie Sides You’ll Love
- Simple Roasted Fingerling Potatoes
- Roasted Broccoli Caesar Salad (Dairy-Free)
- Maple and Miso Roasted Carrots
Roasted Red Cabbage Wedges With Smoky Mustard Vinaigrette
Ingredients
Cabbage Wedges
- 1 medium red cabbage
- 1 tablespoon extra virgin olive oil
- salt and pepper
Smoky Mustard Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons champagne vinegar or substitute
- 2 tablespoons stone-ground mustard or substitute
- 1 tablespoon maple syrup or substitute
- 1 teaspoon smoked paprika or substitute
- 1 teaspoon salt, to taste
- black pepper, to taste
Instructions
- Preheat your oven to 425°F. Peel off any outer cabbage leaves that are wilted or damaged and discard them. Cut the cabbage in half lengthwise through the core (this helps keep each wedge intact). Now cut each half in half through the core again and cut each of those halves in half. Do this until you're left with 8 wedges (they should all be roughly the same size).
- Arrange the wedges in a single layer on a baking sheet and brush both sides with the tablespoon of olive oil and season with salt and pepper. Cook for 35-40 minutes or until the wedges are soft and starting to lightly brown in a couple of places.
- While the cabbage roasts, whisk together the vinaigrette ingredients in a small bowl and set aside.
- Generously brush the roasted cabbage wedges with the vinaigrette once you remove them from the oven, making sure to get it in all the crevices. Serve warm.
Notes
- How can you make these roasted red cabbage wedges using what you already have? Here are some ideas…
- No red cabbage? ➝ green cabbage also will work, the color just won’t be as vibrant but the flavor will still be great
- No champagne vinegar? ➝ use white wine vinegar, apple cider vinegar, or red wine vinegar
- No stone-ground mustard? ➝ sub whole grain or dijon
- No maple syrup? ➝ use raw honey instead
- No smoked paprika? ➝ sub sweet paprika or another seasoning you enjoy
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