Sometimes, all I want for dinner is a big plate of vegetables. Usually it’s broccoli or brussels sprouts, but tonight the only vegetable that wasn’t spoken for was a wilted head of red cabbage, so I had to make do.

Roasted Red Cabbage

These are fabulous, even when made with the wilty cabbage from the back of the fridge. The roasting takes away any cabbagey funk, and leaves a lovely sweet flavor with a touch of smokiness on the crispy edges.

This is so simple I almost feel silly about posting a recipe, but it’s such a quick and tasty way to enjoy cabbage that I had to share. I think you’ll find that these are delicious enough for a dinner party, but easy enough for any old weeknight dinner.

PS – I’ve gone over roasting vegetables in greater detail here.

Roasted Red Cabbage


  • 1 red cabbage
  • 2 tablespoons avocado oil (or grapeseed)
  • 1 dash sea salt (or kosher salt)
  • 1 dash black pepper


Wash cabbage. Cut into slices about 3/4" thick and brush with oil. Place slices on sheet tray and sprinkle with salt and pepper. Bake for 20-25 minutes at 400 or until the edges are golden.

Recipe and photographs from Mayhem in the Kitchen!

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