If you have never tried Roasted Red Cabbage, you are missing out. It has a strong and peppery flavor and even after roasting the cabbage keeps its crisp texture while still being tender.
I add parmesan cheese and balsamic vinegar to my recipe because I like the sweet and salty flavors mixed with the tangy kick. It pairs great with roasted purple cabbage.
Not only is this recipe great as a veggie side dish, but it also holds its own as the star! Create a vegan or vegetarian meal with these roasted cabbage steaks as the main dish.
For other recipes that make cabbage the star, you should try Slow Cooker Cabbage and Air Fryer Cabbage.
Why You’ll Love This Roasted Red Cabbage Recipe
- Budget-friendly: Cabbage is a super inexpensive vegetable and most of the other ingredients needed are pantry staples.
- Great as a main or side dish!
- Customizable recipe: This roasted cabbage recipe is so versatile. You can use any seasoning you like to make it your own.
Ingredients
These are the most important ingredients in this recipe. They are essential to make the best oven-roasted red cabbage ever!
- Cabbage: Choose a fresh head of red cabbage. Green cabbage also works well though it tastes sweeter and milder.
- Olive oil: I brush the steaks with olive oil to help them roast and get some nice color. You can also use avocado oil or vegetable oil if you like.
- Parmesan cheese: A sprinkle of freshly grated parmesan cheese adds a sharp, salty flavor that goes great with the cabbage and the vinegar. Stop by your grocery store's deli section to pick up a wedge of parmesan. It always tastes best when you grate it yourself!
- Balsamic vinegar: The balsamic vinegar has a tangy and strong flavor with a hint of sweetness that brightens up the peppery cabbage.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegan-friendly: Use vegan cheese or skip it all together to make this roasted cabbage recipe vegan.
- Asian-style: Try using soy sauce instead of balsamic vinegar and add some ground ginger and garlic to the steaks while they roast for Asian flair.
- Spicy: Season the cabbage with red pepper flakes or cayenne pepper for a kick. For a smoky and spicy flavor try a bit of our chipotle powder.
How to Make Cabbage Steaks
Here are the instructions on how to make roasted red cabbage. While you wait for your oven to preheat to 400 degrees F, line a baking sheet with aluminum foil or parchment paper. This way, you get the cabbage steaks right in the oven once they are prepared!
Step 1: Slice the cabbage. First, remove the outer leaves from the head of the cabbage. Then, slice it into 1-inch steaks. Be sure to leave the core so the steaks stay intact.
Step 2: Brush with olive oil. Lay the cabbage steaks on the prepared baking sheet and brush both sides of each one generously with olive oil.
⭐️ Pro Tip: If you are unsure of how to cut cabbage steaks, don’t worry! Think of them as “cabbage rounds” and slice them all the way through into 1-inch slices. It’s so easy.
Step 3: Season the steaks. Sprinkle the salt and pepper on each side of the steaks as well.
Step 4: Roast the cabbage. Place the pan into the oven and roast the cabbage for about 35 minutes. They will be golden brown and easy to pierce with a fork when they are fully cooked.
Step 5: Add the cheese and vinegar. Top each steak with 1 tablespoon of parmesan and 1 teaspoon of balsamic vinegar.
Step 6: Melt the cheese. Place the cabbage back into the oven and cook it for another 5-8 minutes or until the cheese is melted.
Step 7: Serve. Make your favorite side dish or protein and enjoy a tasty dinner!
⭐️ Hint: Removing the outer leaves from the cabbage ensures that you don’t end up with tough parts.
If you enjoy this recipe, you may also enjoy our Homemade Honey Buffalo Cauliflower Bites or our delicious Jalapeno Creamed Corn recipe.
Storage
- Refrigeration: Store any leftover roasted red cabbage in an airtight container. They will stay fresh in the refrigerator for up to 4 days. Freezing leftovers isn't a good idea.
- Reheating: For best results, reheat the leftovers in an air fryer or oven at 350 degrees F for about 5 minutes or until heated through.
Serving Suggestions
- I love pairing pork with roasted cabbage. Sous Vide Pork Chops and Slow Cooker Chinese Pork Chops are some of my favorite ideas.
- This recipe is also fantastic with Garlic Chicken Thighs and Apricot Chicken if you prefer chicken.
- Are you making a vegetarian dinner? Try Air Fryer Parmesan Potatoes and Twice Baked Potatoes as yummy side dish options.
Recipe Tips
- Don’t microwave the leftovers: Reheating the cabbage in the microwave can make it limp and mushy. I recommend using an air fryer or oven to reheat leftovers and preserve the texture.
- Cut the cabbage into wedges: If you would like smaller pieces, make roasted red cabbage wedges instead of steaks. Keep an eye on them in the oven because they make take less time to cook.
- Use good quality ingredients: Good parmesan and high-quality balsamic vinegar will ensure that you have the best-tasting result.
Recipe FAQs
Yes! Line the bottom of the air fryer basket with foil or parchment, and cut to fit properly. Roast at 400 degrees F and check on them after 15 minutes. I find certain air fryer models cook food a little bit faster.
Absolutely. Be sure to oil your grates well so the cabbage doesn’t stick. Keep the temperature at 400 degrees F. Watch them closely so they don’t get too much char. Once you have a nice color on both sides and it’s tender, it’s ready. It should take around 15-20 minutes.
Video
More Delicious Dishes with Cabbage
Do you like cabbage recipes? Here are some more recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Roasted Cabbage Steaks with Balsamic Vinegar
Ingredients
- 1 large head red cabbage
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 6 tablespoons freshly grated parmesan cheese divided
- 2 tablespoons balsamic vinegar divided
Optional Garnish
- fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Remove any tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds, making "steaks." Try to keep the core intact to hold the slices together.
- Place the cabbage steaks on the prepared baking sheet. Brush each steak with olive oil, using about ½ Tablespoon per steak.
- Season the cabbage steaks with salt and pepper to taste.
- Transfer the baking sheet to the preheated oven and roast the cabbage steaks for 25 minutes, or until the edges are golden brown and crispy, and the cabbage is tender when pierced with a fork.
- Remove the cabbage steaks from the oven and top with 1 Tablespoon parmesan cheese and 1 teaspoon balsamic vinegar on each steak.
- Return to the oven and roast for an additional 5-8 minutes or until parmesan cheese is melted.
- Remove from the oven and top with fresh parsley. Serve.
- Serve the roasted cabbage steaks hot as a flavorful side dish or a light vegetarian main course.
Video
Notes
- Don’t microwave the leftovers: Reheating the cabbage in the microwave can make it limp and mushy. I recommend using an air fryer or oven to reheat leftovers and preserve the texture.
- Cut the cabbage into wedges: If you would like smaller pieces, make roasted red cabbage wedges instead of steaks. Keep an eye on them in the oven because they make take less time to cook.
- Use good quality ingredients: Good parmesan and high-quality balsamic vinegar will ensure that you have the best-tasting result.
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