Roasted Red Cabbage: A Love Letter
This is my (very short) love letter to roasted red cabbage. I never knew roasted red cabbage was a thing. One day I just happened to have some leftover raw red cabbage sitting in the fridge from making my big batch salad, and since I love roasting veggies I decided to cut some up and throw it in with the carrots I was roasting. I was so surprised at how DELICIOUS it was! The cabbage caramelizes and crisps up in the oven and is absolutely delectable. Even my husband is obsessed. I just made it for my family last week and they LOVED it and couldn't stop raving about it! Do yourself a favor and give it a go - it’s SO easy to make and so delicious. This side dish is the perfect addition to your next holiday gathering or dinner party!
INGREDIENTS:
1 Red Cabbage
3-4 Garlic Cloves (roughly chopped)
Olive Oil
Salt & Pepper
INSTRUCTIONS:
Preheat oven to 400F. Cover sheet pan(s) with aluminum foil and drizzle some olive oil on the foil.
Peel back outer layers of red cabbage. Cut the cabbage stem so that the cabbage lies flat on the cutting board. Cut in half (or quarters) and cut in thick slices. Place slices on the foil, then drizzle more olive oil over the slices. Sprinkle with salt and pepper, and add freshly chopped garlic on top. Place in the oven and cook for 25-30 minutes, or until carmelized and the edges are slightly crispy.
Serve as a side dish, or on top of some arugula, couscous and goat cheese!
Pro tip: You can also throw in lots of other veggies like carrots, broccoli, sweet potatoes, or brussels sprouts to roast alongside the cabbage for a big sheet pan meal!
