This roasted red cabbage is golden and crisp, sweet and savory, and the perfect 30-minute side dish to make for weeknight meals because it requires just 5 ingredients!
I am a huge fan of cabbage, especially roasted red cabbage. Red cabbage has sweet undertones that are highlighted when it is roasted at high heat, which is exactly what we do in this recipe.
This roasted red cabbage has golden crispy edges, a crisp but tender bite, and a sweet flavor emphasized by a splash of rice vinegar and scoop of yellow miso.
All you need is 30 minutes, a few ingredients, and a sheet pan to make delicious roasted red cabbage! Serve with teriyaki noodles, tofu stir fries, or anywhere you need a quick serving of vegetables.
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Why this recipe works
- High heat: The key to delicious vegetables, including red cabbage, is roasting them at high heat. This creates crispy edges without overcooking the actual cabbage. Trust me, I use this method for crispy sweet potato, roasted butternut squash, and spicy roasted eggplant.
- Quick side dish: All you need is 5 minutes to prep the cabbage. Serve it alongside fried rice or as a side with dinner.
- Gently sweet: Adding just a splash of rice vinegar not only turns the cabbage a vivid pink, but it emphasizes the natural sweetness of cabbage. I love this addition so much that I also use it with the cabbage in my vegan chickpea curry.
Ingredients
- Red cabbage, also sometimes known as purple cabbage. This recipe is written for 2 pounds of cabbage, which is equal to one small head or ½ a large head. This yields roughly 8-10 cups of shredded cabbage. Have leftover cabbage? Make quick pickled cabbage!
- Neutral oil: I typically roast vegetables with canola oil because it can handle high heat and has a neutral flavor. Other options include vegetable oil, peanut oil, avocado oil, or olive oil.
- Miso: This adds umami flavor and pairs well with the rice vinegar and cabbage. I use white miso but yellow or red work well. Find miso in the international aisle at most grocery stores and use leftovers in sweet potato grain bowls, vegetarian cashew dressing, and roasted summer vegetable pasta.
- Kosher salt: Diamond Crystal kosher salt is my go-to salt, but any variety works.
- Rice vinegar: This has a twofold purpose. It adds flavor, but it also turns the roasted cabbage a beautiful vivid pink/purple color.
How to prep cabbage
- Slice the cabbage in half: Using a sharp knife (this is my knife that I love), slice the red cabbage in half from tip to core.
- Core the cabbage: Carefully cut out the core of the cabbage.
- Shred the cabbage: Slice the cabbage in half again from tip to core. Thinly slice each half, aiming for about ¼ to ½-inch pieces. A variety of sizes creates a variety of textures, so don't worry too much about uniformity.
Step-by-step instructions
- Oil and salt: Transfer the sliced cabbage to a full-size sheet pan. One sheet pan fits about two pounds of shredded cabbage. Drizzle the cabbage with oil, miso, and sprinkle with salt. Use a spatula (or your hands, which I prefer) to toss the cabbage so that it is well coated.
- Roast: Roast the cabbage at 400F for 12 minutes. Remove the pan from the oven and stir the cabbage. This promotes even cooking. Return to the oven for 5 to 8 more minutes, or until the cabbage is golden around the edges. The finished cabbage will still have some crunch to it but will be significantly softer and crisp around the edges.
- Drizzle the roasted cabbage with rice vinegar. The cabbage will instantly become more vivid. Enjoy immediately.
Cassidy's top tips
- Make it spicy: I love adding chili garlic sauce to cabbage to bring some heat. I recommend using a pastry brush to brush the chili garlic sauce (or sambal oelek) onto the shredded cabbage at the same time as the oil.
- Remove the wilted outer leaves of the cabbage before slicing it. These leaves tend to be softer, so they don't roast as well.
- Don't overcrowd the baking sheet. The cabbage needs airflow to get those crispy, golden edges.
FAQ
Can I roast the cabbage in steaks instead of shredded?
Yes, this recipe also works with thicker slices of cabbage. Add an additional 5 minutes of cooking time or 20-25 minutes total.
Does this cooking method work with green cabbage?
Yes, this recipe also works with green cabbage. No ingredient or cooking time changes are needed, other than swapping green cabbage for red.
Storage tips
- Storage: Best within 3 to 4 days. Keep refrigerated in a closed container.
- Reheating: I recommend reheating the roasted red cabbage on the stovetop over medium heat. Reheating it in the microwave just warms it up, whereas sauteing it on the stove top gives it some texture.
- Prep in advance: The cabbage can be shredded several days in advance.
More ways to serve cabbage
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Roasted Red Cabbage
Crisp yet tender roasted cabbage is made with simple ingredients and is easy to make with just a sheet pan and a few pantry staples.
Equipment
Ingredients
- 2 pounds red cabbage one small head or ½ a large head
- 1 tablespoon canola oil or another neutral oil
- 1 heaping tablespoon yellow miso (roughly 1 ½ tablespoons of miso) white or red also work
- ½ teaspoon kosher salt
- rice vinegar to taste
Instructions
- Preheat the oven to 400F.
- Slice the cabbage in half from tip to core. Carefully cut the core out of each half of cabbage. Slice the cabbage again from tip to core, so that you have four pieces of cabbage total. Thinly slice each piece, aiming for about ¼-inch pieces. A variety of sizes creates a variety of textures, so don't worry too much about uniformity.
- Transfer the cabbage to a full-size sheet pan. In a small bowl, whisk together the oil and miso. Drizzle the cabbage with the miso oil and sprinkle with salt. Use a spatula or clean hands to toss the cabbage so that it is well coated.
- Roast the cabbage at 400F for 12 minutes. Remove the pan from the oven and stir. Return to the oven for 5 to 8 more minutes, or until the cabbage is golden around the edges.
- Drizzle the cabbage with rice vinegar. The cabbage will instantly become more vivid. Enjoy immediately.
Video
Notes
- This recipe also works with green cabbage.
- For ¼-inch cabbage steaks instead of shredded cabbage, add 5 minutes to the total cook time and flip halfway through.
- Roasted red cabbage keeps well in the fridge for 3 to 4 days. To reheat, add it to a medium skillet over medium heat. Cook until hot throughout and crisp, just 3 to 4 minutes.
Nutrition
Calories: 109kcalCarbohydrates: 17gProtein: 4gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 464mgPotassium: 558mgFiber: 5gSugar: 9gVitamin A: 2534IUVitamin C: 129mgCalcium: 104mgIron: 2mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Erin says
This was delicious, but I did make some edits. I used about 1 1/2T sesame oil and 2T olive oil. I also used more like 1/4 cup white miso and did not add extra salt. I also added the rice vinegar with the other sauce ingredients ahead of time. I will make this again and again. Nice new side dish for our rotation!!
Cassidy Reeser says
Sounds delicious!! More miso is always a good call 🙂
Canadian_Cupcake says
This is an amazing recipe. There is no slaving over the stove and the cabbage is cooked just right—it still has a crunch and nutrients are preserved. I sprinkled just a bit of salt and added low sodium soy sauce for extra liquid. I did a taste test before and after adding the rice vinegar at the end and found it formed a delicious briney sauce with the miso (although just a drizzle is perfect or else the sauce becomes too acidic). First time making anything from this site and will keep it as a go-to!
Cassidy Reeser, MS, RD says
Thanks so much for the review!! 🙂