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Roasted Red Cabbage with Balsamic, Honey, and Mustard Recipe

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4.1 from 11 reviews

This roasted red cabbage recipe transforms a simple head of cabbage into a caramelized, flavorful side dish with a tangy balsamic vinegar and mustard marinade. Perfectly seasoned and roasted to bring out the natural sweetness, this easy 30-minute recipe serves 4 and adds a vibrant, healthy touch to any meal.

Ingredients

For the Roasted Red Cabbage

  • 1 head red cabbage
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon honey
  • 1 teaspoon whole grain mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat the oven: Set your oven to 400 degrees Fahrenheit (about 204 degrees Celsius) to prepare for roasting the cabbage.
  2. Prepare the cabbage: Trim off the bottom stem of the cabbage, cut it in half lengthwise, then slice each half into 1/2-inch thick slices to ensure even cooking.
  3. Make the marinade: In a medium-sized wide, shallow bowl, whisk together olive oil, balsamic vinegar, honey, whole grain mustard, garlic powder, onion powder, red pepper flakes, kosher salt, and black pepper until well combined.
  4. Coat the cabbage slices: Dip each cabbage slice into the marinade, ensuring both sides are evenly coated. Arrange the slices in a single layer on a sheet pan making sure they do not touch or overlap to allow proper roasting.
  5. Roast the cabbage: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, or until the cabbage is browned in spots and caramelized along the edges.
  6. Garnish and serve: Once roasted, sprinkle the cabbage with chopped parsley to add a fresh, herbal note before serving.

Notes

  • Do not overcrowd the pan when placing cabbage slices to ensure they roast evenly and develop caramelization.
  • Adjust red pepper flakes to taste for preferred spiciness level.
  • Honey can be substituted with maple syrup or omitted for a vegan option.
  • This dish pairs well with roasted meats or can be served as a warm vegetarian side.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are great reheated.

Find it online: https://bitezly.com/roasted-red-cabbage-with-balsamic-honey-and-mustard-recipe/