The easiest recipe for red cabbage that is pan roasted and caramelized, directly on the stove top, and topped with a simple vinaigrette. Sometimes, these types of healthy, simple, and easy vegetable dishes are best. Serve with crusty bread or maybe even some focaccia!
Red cabbage is a nutritious, cruciferous vegetable that is rich in vitamin C, vitamin K along with small amounts of calcium, magnesium, and zinc. It is also a rich source of fiber, anthocyanins, and antioxidants.
This is a very simple dish with only 3 or 4 ingredients. Nonetheless, it’s one of my favorite way to enjoy cabbage. And it’s so easy and pretty!
Here’s an overview of how to make it:
Overview of Steps
From start to finish, this stovetop roasted red cabbage can be finished in under an hour (about 30 minutes cooking time in addition to prep and clean up).
- Cut the cabbage in half, wash it, and core it.
- Cut into large chunks and place in a large pan (I used cast iron) and place over medium high heat.
- Season well with salt and pepper and a little olive oil (~1 TBP)
- Heat until a little wilted and keep turning the cabbage in the pan.
- Add a little water to the pan (maybe ⅓ cup), cover, and heat until wilted.
- After the cabbage has wilted (about 20 minutes or so), uncover, turn/stir, and keep cooking until it is very tender.
- Remove from stove, add vinaigrette, toss/combine well, and enjoy.
For a more “hand-offs” cooking approach, slice the cabbage into wedges and roast in the center of the oven for about 15 minutes, then flip over and roast for another 15 minutes for a total of 30 minutes (set oven at 450 F).
Substitutions, Variations, Serving Suggestions
- Use green cabbage instead of red cabbage.
- Add bacon (sauté a few slices of chopped bacon before adding the cabbage).
- Add green apple slices and raisins for a sweeter dish.
- Add sliced sausage and cumin seeds for a Czech style dish.
- Top tacos or bratwurst sandwiches with roasted cabbage.
- Serve along side of grilled cheese sandwiches made with fresh baked sandwich bread.
- Enjoy as side dish to turkey meatloaf, or even turkey meatballs with some hot and fresh sandwich rolls.
Tips and Storage
- Cook to your liking; some like this a bit crispier, but I love it cooked down a bunch until it’s super tender with caramelized edges.
- Cover the pan midway through cooking to trap steam for faster cooking.
- Finish by uncovering pan to get crispy edges and more caramelization.
- Leftovers keep in the refrigerator for 3 to 4 days or frozen for 3 to 4 months.
Simply Pan Roasted Red Cabbage
- large cast iron pan or frying pan
- 1 small red cabbage
- 1 teaspoon salt
- ¼ teaspoon black pepper
To Make the Vinaigrette
- ⅓ cup olive oil
- ⅓ cup lemon juice may sub apple cider vinegar
- 1 teaspoon yellow or brown mustard
To Pan Roast the Cabbage (Stove Top)
- Slice cabbage in half, rinse well, and remove the core.
- Cut the cabbage into chunks. Add to a large saute pan (I used cast iron.
- Add salt and pepper, a tablespoon of olive oil, and begin to cook over medium high heat until the cabbage has softened a bit (10 minutes or so).
- Add about ⅓ cup of water and cover the pan. Let cook for about 10 to 15 minutes more until it is very soft. Keep checking the cabbage to make sure it's not too dried out and add a few tablespoons of water if needed. You don't want it to steam so don't add too much water, just enough to prevent it from burning.
- In the meantime, begin to make the vinaigrette (see below).
- After the cabbage has softened, remove cover from the pan, and continue to cook, turn, and caramelize the cabbage for another 10 to 15 minutes until it is at the desired softness and crispiness.
- Remove pan from heat, add vinaigrette, toss, and adjust for salt and pepper if needed. Enjoy.
To Make the Vinaigrette
- Add all ingredients to a pint sized jar or small glass bowl and stir or shake well.
Alternate Cooking Method (Oven Roasted)
- Cut the cabbage into slices (or small chunks) and toss with olive oil and salt/pepper.
- Roast for a total of 30 minutes at 450F. Check after 15 minutes and flip or toss.
- Drizzle with vinaigrette and enjoy.
- Cook to your liking; some like this a bit crispier, but I love it cooked down a bunch until it’s super tender and well caramelized.
- Cover the pan to trap steam for faster cooking.
- Enjoy as side dish to turkey meatloaf, or even turkey meatballs with some sandwich rolls.
- Keeps in the refrigerator for 3 to 4 days or frozen for 3 to 4 months.
- Some say adding a capful of apple cider vinegar when cooking promotes a bright purple color.
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