Don’t serve boring roasted cabbage, jazz it up with dried cherries and paprika. A little sweet and spicy additions transform plain cabbage into a side dish that compliments any weeknight dinner.
Once Spring hits, I hit up the farmers market and plan my meals around what is locally fresh. This week I found cabbage and decided to experiment with it. I have to admit, other than coleslaw, I don’t cook a lot with cabbage. However, roasting cabbage in the oven, changes the flavor of this vegetable completely.
Roasted cabbage, while delicious, can be a little bland, but this recipe really jazzes things up. I used hot paprika so that it had a little kick and then at the end, added dried cherries for some sweetness. Since roasted cabbage doesn’t have much texture, I threw in some pecans for some crunch and flavor.
This is a really simple but fantastic way to try those spring cabbages that are turning up. Mine was only $.99 per head, you can’t beat that! Cabbages are a fall to early Spring vegetable, so grab some while they are at their peak.
Why you’ll love
- Cabbage is an inexpensive side
- It’s a light dish that will accompany many different main dishes
- Roasting vegetables gives them so much flavor
- It’s both sweet and savory
What you’ll need
- Cabbage – you’ll need to use a had of cabbage that you slice. The pre shredded cabbage you can find for coleslaw is cut too small to roast
- Smoked paprika– if you don’t want it spicy, then use regular paprika
- Garlic powder
- Olive oil
- Dried cherries– you could substitute raisins instead but I prefer the tartness of the cherries
- Roasted pecans – you could also use walnuts
How to make roast cabbage in the oven
Preheat oven to 450º, it needs to be hot to get crispy edges.
Cut cabbage into 1 inch slices and spread onto an oiled baking sheet.
Combine paprika and garlic powder and sprinkle over the top. Drizzle with about 3 teaspoons of olive oil and then salt and pepper to taste.
Roast for 25-30 minutes, turning once until the edges are crispy and slightly toasted.
Add cherries and pecans before serving.
When you’ve run out of ideas for vegetables to serve, don’t forget about cabbage. You can find in year round in the grocery and it can add a lot of flavor without too many calories.
FAQs and tips
To receive the most nutrients from cabbage, eat it raw in salads or shredded on a sandwich.
Cabbage is a very versatile vegetable and can be enjoyed many ways, being an underrated and underused food. Coleslaw, soup, filling, toppings for sandwiches, stir-frys, salads, in dumplings or egg rolls.
Yes, this vegetable freezes well.
MORE side dishes
Adapted from The Forest Feast
Roasted Cabbage in the Oven with Dried Cherries
- 1 head cabbage cut into 1 inch slices
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 3 teaspoons plus olive oil
- ½ cup dried cheeries
- ½ cup roasted pecans
- salt and pepper
- Preheat oven to 450º.
- Cut cabbage into 1 inch slices and spread onto a foil lined baking sheet. Combine paprika and garlic powder and sprinkle over the top. Drizzle with about 3 teaspoons of olive oil and then salt and pepper to taste.
- Roast for 25-30 minutes, turning once until the edges are crispy and slightly toasted.
- Add cherries and pecans before serving.
Barbara’s Tips + Notes
- Make sure the oven is pre-heated before adding the cabbage so that it cooks quickly and you get some crispy edges.
- You can use walnuts instead of pecans .
- If you don’t want it spicy, use sweet paprika which is milder.
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