Roasted Red Cabbage

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Sides

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 109kcal

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

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.

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.