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Roasted Balsamic Red Cabbage

Irresistibly Sweet Roasted Balsamic Red Cabbage Recipe

Roasted Balsamic Red Cabbage is a delightful side dish that transforms ordinary cabbage into a sweet, tangy experience.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage
  • 1 head Red Cabbage A vibrant head will add texture and sweetness when roasted.
  • 2 tablespoons Olive Oil Ensures perfect roasting; feel free to swap it for avocado oil.
  • 1 teaspoon Sea Salt Enhances flavor; use kosher salt for added texture.
For the Dressing
  • 3 tablespoons Balsamic Vinegar Provides a tangy sweetness.
  • 1 tablespoon Honey Adds sweetness; substitute with maple syrup for a vegan option.
For the Spices
  • 1 teaspoon Fennel Seeds Imparts an aromatic flavor; toasting enhances flavor.
  • 2 tablespoons Parsley Leaves Roughly chopped; garnish for freshness.

Equipment

  • Baking Tray
  • small jug
  • dry frying pan
  • mortar and pestle

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (356°F).
  2. In a small jug, combine balsamic vinegar, honey, and olive oil, stirring well until blended.
  3. In a dry frying pan, toast the fennel seeds over medium heat for 3 minutes, then grind them with sea salt.
  4. Slice the red cabbage into quarters, trimming woody stems and tough leaves.
  5. Place cabbage segments cut side down on the prepared baking tray.
  6. Brush cabbage segments with the balsamic mixture and sprinkle with half of the ground spice mix.
  7. Roast the cabbage for 35-40 minutes, checking for tenderness and crispy edges in the last 10 minutes.
  8. Remove from oven, let cool slightly, sprinkle remaining spice mix and chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 55mgCalcium: 100mgIron: 1mg

Notes

Best served fresh, but can be stored in an airtight container for up to 3 days in the fridge. Can be frozen for up to 2 months.

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