This simple yet elegant roasted cabbage recipe is a testament to the transformative power of roasting.
Traditionally, cabbage recipes were thought of as simply boiled, or sometimes sautéed with a dab of butter. As a result, cabbage hasn’t always had the best reputation as a side dish and I can understand why. Roasting cabbage, on the other hand, elevates the cabbage’s natural sweetness and texture.
In this side dish recipe, tender cabbage wedges are roasted in the oven until they’re caramelized and irresistibly golden brown on the edges. It can end right there if you would like it to, but I recommend you keep going! A delicate drizzle of balsamic reduction as a finishing touch adds a burst of tangy sweetness and the result is an elevated side dish that doesn’t taste anything like the boring and bland cabbage of your childhood!
How to Roast Cabbage
Fun facts about cabbage:
- Cabbage is a Cruciferous vegetable which is one of the best type of vegetables you can eat. They are rich in vitamins & minerals, and high in fiber.
- Cabbage contains the powerful antioxidants of choline, beta-carotene, lutein, and zeaxanthin as well as the flavonoids kaempferol, quercetin, and apigenin.
- Cabbage is known to be associated with improved health, weightless and beautiful skin.
Cabbage is readily available most of the year, but technically “in season” during fall and spring. Summer crops are harvested in late Autumn. Winter cabbage crops are harvested in Spring. This is why we see cabbage side dishes featured alongside other fall vegetables such as carrots, brussel sprouts, squashes & parsnips . We see it make a seasonal appearance again in Spring, right in time for St. Patrick’s day recipes.
How to roast any vegetable
I roast a great deal of vegetables using this same technique. They are healthy, easy, beautiful, and roasted vegetable leftovers of any kind are perfect tossed into a salad or into a frittata.
