Something magical happens when you roast red cabbage in the oven. It brings out a mild sweetness in the cabbage. In this easy roasted red cabbage dish I pair it with mint, roasted hazel nuts and some chili flakes. It is a surprising and delightful combination of flavors. This dish is so easy to make and a perfect side dish or main corse with a sallad or some cooked quinoa.
This is such a flexible recipe you can really use whatever you have at home, as long as you have the main staple, the red cabbage! I got this recipe from a friend after a dinner party at her house. I have made it many times since and this is my version of it. I have made it with countless variations of herbs and nuts. Some of the other flavour combos to try are: walnuts and parsley, peanuts and cilantro, pistachios and chives, pine nuts and basil. If you are allergic to nuts roasted and salted sunflower seeds are also really good! Let me know which your favourite combination turns out to be.
If you like this roasted red cabbage recipe, here are some more recipes to try:
Something magical happens when you roast red cabbage in the oven. It brings out a mild sweetness in the cabbage. In this easy roasted red cabbage dish I pair it with mint, roasted hazel nuts and some chili flakes.
- 1 large red cabbage, sliced
- 2 tablespoon olive oil
- salt and pepper to taste
- 10 fresh mint leaves or parsley
- chili flakes to taste
- 1 handfull roasted hazel nuts, or walnuts, chopped
Start by preheating your oven to 175C (350F)
Line a large baking tray with parchment paper.
Rinse the cabbage and remove any damaged outer leaves. Cut 4 slices of the center part that are about 2cm thick, leaving the stalk in so they hold together. Save the sides for another recipe.
Place the cabbage slices on the baking tray and brush with olive oil on both sides and salt and pepper to taste.
Bake in the oven for 20-30 minutes depending on the size of your cabbage. Turn the cabbage halfway through cooking. You know they are cooked when a sharp knife easily pierces the stalk.
Let them cool slightly and then move to a serving tray and sprinkle with the roasted hazel nuts, mint and chili flakes.
Serve warm and Enjoy!