Cabbage, it’s not sexy.
It’s not trendy or exotic-looking or as well-loved as kale, artichokes, or sweet potatoes.
It’s just… so plain.
But, enter the red cabbage (which should actually be called purple cabbage, in my opinion).
Red cabbage is crisp, bright, and vibrant. Suddenly, cabbage is looking a little better. More robust. Attractive, really.
After I read about Heather’s Dijon-Roasted Cabbage, I knew I could do some magic of my own with this often-ignored veggie. I wanted to roast it, but I wanted a deeper, darker flavor.
So I tossed it with sweet balsamic vinegar, satiny olive oil, and a flavorful mix of garlic, salt, pepper, cayenne, and – the rockstar ingredient in this recipe – brown sugahhhh.
After coming out of the oven, the balsamic roasted cabbage becomes tender and yet retains some of its crunch. It tastes like it was braised in tangy, spicy, garlicky syrup. It makes a kitchen smell all inviting and appetizing and warm. It is fantastic.
Balsamic Roasted Cabbage
Ingredients
2 cups shredded red cabbage
2 garlic cloves, minced
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
pinch of red pepper flakes
salt and pepper, to taste
Directions
- Preheat oven to 400 F.
- Toss all ingredients together and spread evenly on a baking sheet.
- Roast for 20-30 minutes, stirring every 10 minutes or so to make sure everything is cooked evenly.
- Serve warm or room temperature.
RecipeThis would be a great side dish. (Would be a great side dish if you don’t end up eating a whole bowl for dinner, like I did. Whoops.)
Sure, I have a thing for purple food. And yes, anything roasted with balsamic tastes like some sort of seduction on your taste buds. But really, this roasted red cabbage is so good, it’s just a few steps away from being sexy.
Tell me, are you a fan of cabbage?
Hi! I’m Bianca Garcia. I love food, running, yoga, sangria, and my job. I'm an advertising professional, social media enthusiast, blogger, freelance writer, and obsessive list-maker. I think about dessert constantly. 
via rss
I equate cabbage with kimchi. I equate kimchi with love. Thus, I love cabbage! Oh, and HAPPY BIRTHDAY!!!!
Love that. Thanks Michelle!
Bianca!! Happy Birthday!!! I hope you have lots of delicious cake. I love everything cabbage. Especially raw.
Still having cake as of right now ;) Thanks Elizabeth!
I don’t think I’ve ever roasted cabbage before. This sounds wonderful! Happy Birthday!
I love cabbage – my mom cooked with it a lot growing up, it was a staple side dish for a lot of her meals. but I do often overlook it for other vegetables and that should change!!
wow, you actually succeeded in making cabbage sound appetizing!
I actually do like cabbage – and love this technique! Happy birthday!!
Big cabbage fan here. Both red and green hold a place in my heart. I like to soften red onion, add shredded red cabbage and just cook it and cook it and cook it until it’s very very soft. Then I toss in a tablespoon of red wine vinegar and a tablespoon or so of dried cranberries and cook it for about four more minutes. Definitely give it a shot if you have the other half of the cabbage and are trying to figure out what to do with it.
Oooh thanks Molly I will try that soon!
I LOVE red cabbage! I like making a light slaw with it or doing a sweet and sour crock pot version. I will definitely give this a try.
it’s your birthday?! HURRAY! happy birthday bianca!
i love cabbage when it’s in cold slaw, but never had it any other way. sounds like an excellent side dish and i will be trying it soon!
Happy Birthday, Bianca!
And thanks for this cabbage recipe. I would have never thought of roasting red cabbage.
I love Napa cabbage a whole lot though. It’s probably the Asian in me. :o)
Thanks Chiara! I like napa cabbage too :)
My dad loves cabbage and I think I found just the thing to make him this weekend!!!
happy birthday :) love cabbage, and this sounds like an absolutely wonderful way to prepare it!
I LOVE cabbage!! Thanks for sharing this recipe, I will be trying it out soon!
Hi Jen, thanks for the comment! Hope all is well!
I’m a big fan! You did something extra special to it! I bet it’s absolutely delicious!
Happy Happy Birthday Bianca!! I had a side of cabbage slaw at the Parish Cafe, once, and it was amazing! It was mixed with thai basil and mint; I could have had that for dinner just by itself!
The fact that you said rockstar in this post made my morning.
So did the brown sugar caramelly cabbage. Way to STEP.IT.UP.
I am a big fan of cabbage, but I have not yet tried roasting it (I don’t know why, because I adore roasted brussel sprouts). Your recipe looks great with lots of good flavors.
I enjoy cabbage, but always have trouble thinking of interesting things to make with it. This recipe looks great!
Just made this tonight. Was wonderful, but very very spicy. Maybe my cayenne is stronger than yours? I will definitely be making this again, but will halve or even quarter the amount of pepper.
Hi, Julie! I’m glad you liked it, even if it was super spicy. Admittedly, I have a heavy hand with spice as I do have a very high tolerance for heat. I should’ve included a warning! Thanks for letting me know :) Have a great week ahead!