Introduction

This roasted chopped red cabbage recipe is a simple and delicious way to bring out the natural sweetness of the vegetable. Tossed with olive oil and kosher salt, it becomes tender with crispy, caramelized edges that make a perfect side dish for any meal.

A white plate holds a large heap of crispy cooked purple cabbage pieces with some burnt edges, showing different shades of deep purple and black with a slightly shiny texture. A silver spoon with a simple pattern on the handle is partially placed inside the pile, lifting some cabbage on the left side of the plate. The plate sits on a white marbled surface with a striped cloth partially visible at the top left corner. The dish looks rustic and crunchy with varied cabbage leaf shapes and sizes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small to medium red cabbage (about 2 to 2 1/2 pounds)
3 tablespoons olive oil
3/4 teaspoon kosher salt, plus more to taste

Instructions

Step 1: Cut the cabbage into quarters down the middle. Lay each quarter flat and cut out the stem at an angle. Chop each quarter into 1 1/2 to 2-inch pieces, allowing some clusters to stay together as they will separate during cooking.
Step 2: Place the chopped cabbage on a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss thoroughly to combine and distribute the salt evenly. Spread the cabbage evenly on the sheet.
Step 3: Roast the cabbage in the oven for 25 to 30 minutes, stirring once or twice during cooking. It is done when the edges are frizzled and crispy, and the cabbage is tender.
Step 4: If the cabbage isn’t caramelized enough after 30 minutes, broil for an additional 1 to 2 minutes to crisp it further. Remove from oven and season with more salt if desired.
Step 5: Serve hot and enjoy this simple, flavorful side dish.

Tips & Variations

Use a rimmed baking sheet to prevent cabbage pieces from slipping off when tossing and stirring.
If your cabbage is larger than 2 1/2 pounds, roast in batches or use two pans to avoid overcrowding which can prevent caramelization.
For extra flavor, add freshly cracked black pepper or a sprinkle of smoked paprika before roasting.
Try finishing with a squeeze of lemon juice or a drizzle of balsamic vinegar for a bright contrast.

Storage

Store leftover roasted cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve crispness, avoiding microwave reheating which can make it soggy.

How to Serve

A baking tray filled with one layer of roasted purple cabbage pieces that are unevenly cut, some with slightly curled edges. The cabbage has a mix of deep purple and black charred parts, showing a crispy texture from roasting. The tray is a warm brown color and rests on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green cabbage instead of red cabbage?

Yes, green cabbage works well for roasting and will yield similar tender, caramelized results with a slightly different flavor.

How do I know when the cabbage is done roasting?

The cabbage is ready when it is tender throughout, and many edges have turned crispy and frizzled. It should have a roasted, caramelized aroma and appearance.

Roasted Chopped Red Cabbage with Olive Oil Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

This Roasted Chopped Red Cabbage recipe delivers tender, caramelized cabbage with crispy, frizzled edges, perfect as a flavorful side dish. Tossed in olive oil and kosher salt, then oven-roasted until richly golden and tender, this simple and healthy dish enhances red cabbage’s natural sweetness and texture with minimal ingredients and effort.

Author: Lila
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Ingredients

1 small to medium red cabbage – about 2 to 2 1/2 pounds
3 tablespoons olive oil
3/4 teaspoon kosher salt, plus more to taste

Instructions

Cut the cabbage: Cut the head of cabbage into quarters down the middle. Lay each quarter on a flat side and cut out the stem at an angle. Chop each quarter into 1 1/2 to 2-inch pieces, allowing some clusters to stay together as they will separate during cooking.
Prepare the cabbage for roasting: Place the chopped cabbage in a large rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss thoroughly to evenly coat all pieces with oil and salt. Spread the cabbage in an even layer across the baking sheet.
Roast the cabbage: Transfer the baking sheet to a preheated oven and roast for 25-30 minutes. Stir the cabbage once or twice during roasting to ensure even cooking and caramelization.
Finish roasting: The cabbage is ready when the edges are crispy and frizzled and the pieces are tender throughout. If the cabbage isn’t caramelized enough after 30 minutes, switch the oven to broil and broil for a few minutes to further crisp the edges, watching carefully to avoid burning.
Season and serve: Remove the cabbage from the oven and taste. Add more kosher salt if needed. Serve hot as a delicious side dish and enjoy.

Notes

Choose a smaller cabbage to avoid overcrowding the pan, which can prevent proper roasting and caramelization.
Do not peel apart every cabbage leaf; letting some clumps remain helps retain moisture and texture.
Stirring once or twice during roasting promotes even cooking and browning.
Adjust seasoning at the end to suit your taste preferences.

Keywords: Roasted cabbage, vegetarian side dish, healthy roasted vegetables, red cabbage recipe, oven roasted cabbage