Simply Pan Roasted Red Cabbage
The easiest recipe for red cabbage that is pan roasted, directly on the stove top, and topped with a simple vinaigrette.
Servings: 4 sides
Calories: 209kcal
Equipment
- large cast iron pan or frying pan
Ingredients
- 1 small red cabbage
- 1 teaspoon salt
- 1/4 teaspoon black pepper
To Make the Vinaigrette
- 1/3 cup olive oil
- 1/3 cup lemon juice may sub apple cider vinegar
- 1 teaspoon yellow or brown mustard
Instructions
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 1/3 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.
Notes
- 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.
Nutrition
Calories: 209kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 634mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1585IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 1mg