Roasting red cabbage in the oven totally transforms the flavor and texture! Red cabbage wedges become sweeter and crispy and caramelized on the edges. Drizzled with a simple homemade balsamic reduction sauce, this is a simple and nutritious veggie side dish you can pair with any weeknight meal.

oval plate with 4 roasted red cabbage wedges

Red cabbage is one of the prettiest vegetables IMHO. While I usually use it to make a cabbage slaw for tacos, I also adore roasting red cabbage!

Cabbage is a cruciferous vegetable, in the same family as broccoli, Brussels sprouts, kale, and cauliflower.

These vegetables are highly nutritious, and as a Registered Dietitian, I make a concerted effort to enjoy them several times a week.

If you’re looking for a new way to enjoy cabbage, you have to try roasting it in the oven! The high heat caramelizes the edges and makes them extra crispy and sweet.

Cut into wedges and drizzled with balsamic glaze, they make for a beautifully presented, healthy side dish you could pair with anything like salmon, cod, or tofu.

roasted red cabbage wedges ingredients measured out

Ingredients

Roasted red cabbage wedges are delicious simply seasoned in olive oil, salt, pepper, and garlic powder.

You’ll also need a batch of my homemade balsamic glaze (or use store bought). You can use any leftover balsamic glaze to make maple balsamic Brussels sprouts or balsamic roasted root vegetables.

When shopping for cabbage, choose smaller heads if they are available. You can cut smaller heads into 4 wedges, or a larger cabbage into 8 wedges.

Feel free to add any additional seasonings you enjoy!

Kitchen equipment needed

  • Baking sheet
  • Chef’s knife, 8 inch
  • Cutting board
  • Measuring spoons and cups
  • Large mixing bowl
  • Small saucepan

Visual step-by-step instructions

red cabbage cut into 4 wedges on a wood cutting board
1. Peel off any dirty or damaged outer leaves of the cabbage. Cut cabbage into wedges, no more than 3 inches wide, so that each wedge is still attached to the core. For smaller cabbage, cut into 4 wedges, or 8 wedges for a large cabbage.
red cabbage wedges in a mixing bowl
2. Put the cabbage wedges in a large mixing bowl and add the seasonings and olive oil. Use your hands to gently toss the cabbage so each wedge is well coated in oil and seasonings.
4 purple cabbage wedges on a baking sheet
3. Place the cabbage wedges, cut side down, on a baking sheet. Roast in the oven for about 15 minutes.
4 purple cabbage wedges on a baking sheet
4. Flip the cabbage so the other cut side is down, and continue to roast for 10-15 minutes.
oval plate with 4 roasted red cabbage wedges
5. While cabbage is in the oven, make the balsamic glaze on the stovetop. Plate the cabbage, cut sides up, and drizzle with a few teaspoons of balsamic glaze.

Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheat on a baking sheet in the oven set to 350°F for 10-15 minutes, or until warmed through.

Serving suggestions

This roasted cabbage with balsamic glaze is a versatile side dish you could pair with any entree like fish, chicken, or pasta!

Here are a few favorites from my blog that would taste great with this recipe:

two roasted red cabbage wedges on a baking sheet

Red cabbage nutrition benefits

Red cabbage, along with other cruciferous veggies, are incredibly nutritious!

One cup of red cabbage provides:

  • 2 grams of dietary fiber
  • 1.3 grams of plant-based protein
  • 993 IU vitamin A (20% of your daily needs)
  • 50.7 mg vitamin C (85% of your daily needs)
  • 34 mcg vitamin K (42% of your daily needs)

In addition to these nutrients, red cabbage is loaded with antioxidants like anthocyanins and sulforaphane.

These plant compounds help protect our cells from free radicals and may fight off diseases, including heart disease and certain types of cancer.

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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oval plate with 4 roasted red cabbage wedges

Balsamic Roasted Red Cabbage Wedges

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: side dish
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
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Description

Roasting red cabbage in the oven totally transforms the flavor and texture! Red cabbage wedges become sweeter and crispy and caramelized on the edges. Drizzled with a simple homemade balsamic reduction sauce, this is a simple and nutritious veggie side dish you can pair with any weeknight meal.


Ingredients

Scale

Roasted Red Cabbage Wedges

  • 1 small head red cabbage
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • Few cracks of black pepper

Balsamic Glaze

  • 1 1/2 cups balsamic vinegar


Instructions

  1. Preheat oven to 400°F. 
  2. Slice cabbage into 4 wedges, about 3 inches wide, through the core so each piece is still attached to the core. If using a larger head of cabbage, slice into 8 wedges.
  3. In a large mixing bowl, toss the cabbage wedges in the olive oil, garlic powder, salt, and pepper. Make sure the wedges are well coated in olive oil, and if they seem a little dry, add a bit more.
  4. Place the cabbage wedges on a baking sheet, cut side down, a few inches apart from each other.
  5. Roast in the oven for 15 minutes. Flip the wedges so the other cut side is down, and continue to roast for 10-15 minutes until edges are browned.
  6. While the cabbage wedges are roasting, prepare the balsamic glaze on the stovetop. Bring the balsamic vinegar to a boil in a small pot on the stovetop.
  7. Reduce the heat so the vinegar is at a rapid simmer, and cook for 15-20 minutes, until it has reduced by at least half and has a thickened, syrupy consistency.
  8. Plate the cabbage wedges on a serving platter and drizzle with a few teaspoons of balsamic glaze (or as much as you would like)!

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheat on a baking sheet in the oven set to 350°F for 10-15 minutes, or until warmed through.