Home All Recipes The BEST Crispy Roasted Red Cabbage

The BEST Crispy Roasted Red Cabbage

by roselevit

I think most vegetables taste best when roasted with oil, salt, pepper, and maybe a few other spices. It’s hard to beat freshly-roasted, crispy vegetables straight from the oven, so I prepare almost all my vegetables this way. It’s foolproof and delicious – what’s not to love?

Cabbage has a bit of a bad rap because people have only ever eaten it boiled, which makes it limp and slimy. A tragedy! It’s a well-kept secret that cabbage is one of the most delicious vegetables when it’s prepared well. Roasting brings out its wonderful natural sweetness, giving it the same kind of sweet-salty umami flavor typically found in fancy restaurant Brussels sprouts. I promise you’ll like it even if you think you don’t like cabbage.

The dry heat from roasting crisps the cabbage and turns it a deep, dark, caramelly purple. Roasted in simple spices and a liberal amount of oil, it’s irresistible. Seriously. When my boyfriend tried it, he exclaimed “FUCK ME SIDEWAYS THAT IS SO GOOD.”

So, friends and enemies, here’s a cabbage recipe that can make self-respecting young men go into fits of passion. Maybe I should have started with that.

The BEST Crispy Roasted Red Cabbage

This recipe will change your mind about cabbage forever. It's crispy, caramelly, and deeply flavorful, providing the perfect accompaniment to roasted meat. It's incredibly easy to make, requires only 6 ingredients, and takes less than half an hour to cook. Enjoy!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 people


  • 1 red cabbage
  • 3 tbsp avocado oil or other high heat oil
  • ¾ tsp garlic powder
  • ¾ tsp paprika
  • Salt and pepper to taste


  • Preheat the oven to 425º F.
  • Remove the outer leaves from the cabbage. Rest it on the flat side and cut vertically down the middle. Each half has a triangular fibrous white stem near the bottom; cut along each side of the stems and use your fingers to tear them away. Discard the stems.
  • Lay each half flat-side down on the cutting board and cut crosswise into very thin strips.
  • Add the cabbage to 2-3 baking sheets, breaking it apart with your fingers. Toss with the oil and spices, including salt and pepper to taste. I like to add a liberal amount of salt.
  • Roast for 10 minutes, then stir the cabbage around for even roasting. Roast an additional 5-10 minutes until deeply colored and crispy.
  • Serve hot as a side dish. I love this cabbage with roasted chicken!
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