St. Patrick's Day Recipe: Roasted Red Cabbage

March 11, 2015

If you are tired of traditional boiled cabbage with your corned beef, try this delicious yet simple roasted cabbage recipe.  A whole head of cabbage is cut into wedges and roasted with garlic olive oil.  When it is piping hot straight from the oven, fresh lemon juice is squeezed over the top to add brightness to the dish.  If you have ever been unsure about cabbage, this recipe will definitely change your mind for the better. 

Roasted Cabbage


1 head of red cabbage
1/4 cup extra virgin  olive oil
1 tablespoon finely minced garlic
kosher salt and freshly ground black pepper, to taste
1 lemon, halved


Step 1: Preheat the oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper, foil, or a silicone baking mat and set aside.

Step 2: In a small bowl, combine the olive oil and garlic together and stir until well incorporated.

Step 3: Very carefully cut your cabbage in half.  And then cut each half into quarters (they should look like wedges).

Step 4: Using a pastry brush or silicone brush, brush all sides of the cabbage generously with the garlic olive oil.  Make sure that the olive oil drips in between the leaf layers.  Season all sides generously with salt and pepper.

Step 5: Roast the wedges for 25 to 30 minutes. They should be tender and have darkened edges. Remove from oven and squeeze the lemon over the top. Serve hot.



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