Spicy Balsamic Roasted Red Cabbage Wedges
These roasted red cabbage wedges are brushed with balsamic vinegar, olive oil and Italian seasoning, roasted at 400°F until tender with crispy edges, then topped with chili flakes and toasted pumpkin seeds.
Equipment
- Small bowl
- small skillet
Ingredients
- 1 medium red cabbage about 2 lb
- 3 tbsp balsamic vinegar swap red wine vinegar for a sharper flavor
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp Italian seasoning
- 1 tsp dried red chili flakes use less for mild
- ¼ cup pumpkin seeds raw hulled pepitas; already-roasted work too
- A few sprigs fresh oregano or parsley, to serve
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a small bowl, combine the balsamic vinegar, olive oil, sea salt and Italian seasoning.
- Remove any damaged outer leaves from the cabbage. Slice it into 1-inch-thick wedges, keeping a piece of the core on each wedge so the leaves hold together.
- Place the wedges on the baking sheet in a single layer.
- Using a pastry brush, coat both sides of each wedge with the balsamic mixture.
- Bake for 40 minutes, until a fork slides in easily and the outer leaves are crispy. If it's still firm, roast 5 minutes more and check again.
- While the cabbage bakes, roast the pumpkin seeds in a dry skillet over medium heat for a couple of minutes until slightly golden brown, shaking the pan often. Move them to a plate right away.
- Transfer the cabbage to a serving platter, sprinkle with chili flakes, pumpkin seeds and oregano, and serve immediately.
Recipe Notes
- Storage: refrigerate leftovers in an airtight container for up to 2 days. Freezing isn't recommended.
- Reheat: skillet with a splash of water on the bottom, simmer on medium about 5 minutes; or microwave, covered, 1 minute on medium. The edges soften after reheating.
- Store-bought roasted pumpkin seeds: skip toasting or warm them 1 minute.
- Serve with garlic yogurt (Greek yogurt + grated garlic + salt + lemon); not vegan—use a plant-based yogurt if needed.
Nutrition
Serving: 2wedges | Calories: 155kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 520mg | Potassium: 457mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1999IU | Vitamin C: 96mg | Calcium: 88mg | Iron: 2mg
