Oven Roasted Red Cabbage with Balsamic-Honey Marinade
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Looking for a red cabbage recipe with a little twist? This Oven Roasted Red Cabbage has been a total game-changer for me! Coated in a balsamic-honey-mustard marinade and served with a refreshing minty goat cheese dip, it’s the perfect combo of simple, healthy, and incredibly delicious.
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Oven Roasted Red Cabbage with Balsamic-Honey Marinade
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Ingredients
For the Roasted Cabbage
- 1 medium Red cabbage
- 2 tbsp whole-grain mustard
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 3 tbsp olive oil
- Salt & pepper to taste
For the Whipped Goat Cheese
- 7 oz Fresh goat cheese (200g)
- 1/4 cup heavy cream
- 1 tbsp honey
- 1 lemon zested and juiced
- 2 tbsp fresh mint finely chopped
- 1 handful almonds roasted and chopped
Instructions
- Preheat your oven to 400°F (200°C). If using a convection (fan) oven, set it to 350°F (180°C). Cut the cabbage into 8 thick wedges. Keep a bit of the core intact so the wedges don't fall apart on the pan! Place them on a baking sheet lined with parchment paper.
- In a small bowl, mix the whole-grain mustard, balsamic vinegar, honey, olive oil, salt, and pepper.
- Brush the wedges with half of the marinade. Bake for 30 minutes.
- Remove from the oven, brush with the remaining marinade, and bake for another 10 to 15 minutes until the cabbage is tender and caramelized at the edges.
- In a bowl or food processor, whip the goat cheese with heavy cream and honey until smooth.
- Fold in the chopped mint, the zest of the lemon and a squeeze of lemon juice. Season with salt and pepper.
- Spoon a generous dollop of the whipped goat cheese dip onto the bottom of each plate. Top with two warm roasted cabbage wedges. Sprinkle with the crushed roasted almonds and fresh mint leaves.
Notes
- The mint-lemon goat cheese dip keeps well in the refrigerator for up to 48 hours. While the cabbage is best served fresh and warm from the oven, it’s also delicious the next day served cold as a salad or reheated in the oven.
- Serve this dish with a piece of crusty baguette or a pan-seared chicken breast.
- Not a fan of goat cheese? Simply swap it out for feta, skyr, or Greek yogurt to get that same creamy finish.
Nutrition
Why You’ll Love Roasted Red Cabbage
Red cabbage is often only served as a raw as a slaw or a holiday side dishes. But here, roasted in the oven, it tastes completely different and you’ll love it because the recipe is so simple!
- Minimal Effort, Maximum Flavor: You only need 10 minutes of prep for this one. Let the oven do the rest!
- A Nutrient Powerhouse: Red cabbage is a an amazing vegetable that often flies under the radar. It’s packed with antioxidants and Vitamin C, exactly what your immune system needs in winter.
- A Beautiful Contrasts: You have the warm, slightly sweet and sour cabbage, which meets the cool, airy goat’s cheese dip. It’s so refreshing and still warming!
Why you shouldn’t remove the stalk when roasting
When roasting in the oven, the stalk is really important for perfect results. It holds the fine layers of leaves together so that your “red cabbage steaks” don’t fall apart when you turn them.
- Stability: Keeps the slices in shape when roasting and serving.
- No waste: it becomes wonderfully tender in the oven and can simply be eaten.
- Time saving: less chopping during preparation.
More Dip Ideas To Serve With This Oven Roasted Red Cabbage
Once you’ve tried this method, you’ll see: Roasted red cabbage is incredibly versatile! Here are a few more ideas if you’re looking for a change from the goat’s cheese dip:
- Hummus: For an extra portion of protein, you can also serve the slices directly on a bed of hummus.
- Tahini dip: Mix tahini with lemon juice, a pinch of cumin and a little water for a vegan, nutty flavor. (see an example in this recipe)
- Crème fraîche dip: Classic with fresh herbs such as chives or parsley and a squeeze of lemon. (you can find the recipe here)
- Pesto: A dollop of green pesto goes perfectly with the roasted flavors of the cabbage.
What Do I serve With Roasted Red Cabbage?
This dish makes a wonderfully light lunch on its own. However, if you are a little hungrier or want to serve the cabbage as a side dish, it goes perfectly with:
- Chicken: It goes really well with a juicy chicken breast fillet or my chicken thighs in Air Fryer.
- Fish: It also goes well with a piece of roasted salmon!
- Satisfying side dishes: Add a portion of quinoa, couscous or simply a slice of toasted sourdough bread to dip in the goat’s cheese is ideal.
Meal prep tip: If you are planning for two days, you can simply heat the cabbage briefly in the pan or microwave the next day. However, it also tastes great warm as a base for a bowl with extra nuts and apple slices.
More recipes with Cabbage
If you liked this easy red cabbage recipe, you’ll love these simple and healthy lunch ideas for every day:
- Oven Roasted Cabbage with Tahini Sauce
- Cauliflower soup without potatoes
- Grilled pointed cabbage with tahini sauce
- Kale, goat’s cheese and hazelnut toast
- Red cabbage tart with goat’s cheese
FAQ – Oven Roasted Red Cabbage
No, that’s the best thing about this recipe! You can save yourself the extra pot and boiling water. If you roast the red cabbage directly in the oven, it cooks in its own moisture and the marinade. This keeps it much more aromatic, retains its beautiful color and – what is particularly important to me – all the valuable vitamins stay where they belong: in the vegetables!
This depends a little on how thick you cut the slices. It usually takes about 40 to 45 minutes 40 to 45 minutes at 375°F (or 350°F if you’re using a convection oven). After 30 minutes, I like to turn it once and brush it with the remaining marinade. But this is not a must!
Absolutely! Roasted red cabbage is a real all-rounder. If there’s any left over, it tastes wonderful the next day as a base for a winter salad. I like to mix the cold wedges with some salads, fresh apple pieces and maybe a few extra walnuts.
As this dish has a subtle sweetness and acidity due to the honey and balsamic vinegar, I recommend a wine that balances this out nicely. A dry but fruity white wine such as a Sauvignon Blanc or a Chenin Blanc is perfect. If you prefer red wine, go for a rather light, fruity wine such as a Pinot Noir – it goes wonderfully with the earthy roasted aromas of the cabbage.
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