< Return to Seasonal Recipes

Roasted Red Cabbage


1 head red cabbage, cored and outer leaves removed, cut into bite-size pieces
⅓ cup olive oil
1 ½ tablespoon apple cider vinegar
Sea salt


  1. Preheat the oven to 425°F. Gently toss cabbage with oil on a large rimmed baking sheet. Spread in a single layer.
  2. Roast until the thinner leaves are crisp and the desired degree of brown at the edges, 25-35 minutes, depending on the thickness of the cabbage leaves. Keep an eye on any thin cabbage leaves as you may need to remove them from the sheet pan early if they start to get too crisp and brown. Half way through, stir cabbage.
  3. Remove the baking sheets from the oven and, if desired, splash the vinegar over the cabbage and toss with tongs. Generously sprinkle with salt.