Roasted Red Cabbage Recipe (+Video) | Seeking Good Eats (2024)

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Roasted Red Cabbage Recipe (+Video) | Seeking Good Eats? ›

Cut into wedges or steaks and sprinkle with olive oil, salt, and pepper. Lay on a baking sheet and roast in an oven at 425F until tender, turning halfway. Drizzle with olive oil and season with salt and pepper. Air fry cabbage wedges or steaks at 350F to 375F for about 20 to 25 minutes until tender.

Pickled red cabbage is an excellent match for cheese, cold meats and smoked fish. Red cabbage braised with vinegar and apples makes a traditional sweet and sour recipe to accompany a roast and beautifully spiced versions are commonly found at Christmas celebrations served with turkey, goose or baked ham.

While similar in flavor to its green counterpart, red cabbage tends to have a more pronounced earthy taste, complemented by a subtle underlying sweetness. This vibrant vegetable easily elevates coleslaws and salads with its bold color and distinctive crunch.

Sautéed red cabbage is a versatile side dish you can serve with a variety of main dishes including pork chops, sausages (especially smoked sausages), roast pork, roast chicken, duck, lentils, beans, and chickpeas. Also, try it with a boldly flavored fish such as salmon.

Learn How to Make Fermented Sweet Red Cabbage to create a tasty side dish that's rich in probiotics and natural sweeteners.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Fiber content: Red cabbage is a good source of dietary fiber, which aids digestion and promotes bowel regularity. Fiber also helps regulate blood sugar levels, lower cholesterol, and maintain a healthy weight. Vitamin K: Red cabbage is high in vitamin K, which plays a crucial role in blood clotting and bone health.

Salt is your friend: Salt acts as a natural counter to bitter tastes. Adding a bit more salt or something salty like capers to bitter-tasting cabbage will dampen the bitter tastes and increase the sensation from the natural sugars.

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that's related to broccoli, cauliflower, and kale. It's sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste.

Is red cabbage good for colon? ›

Moreover, red cabbage juice boosted regulatory T cells, promoting an anti-inflammatory immune balance, further lowering colonic inflammation.

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.

Conveniently, you can freeze red cabbage, again, with shredding and blanching before freezing generally being the best method to use. The only thing to consider is that red cabbage can stain, so cover your workstation and wear gloves while chopping to avoid making a mess.

It is important to mention that cabbage is a great prebiotic food - meaning that the fiber in it provides fuel for the good bacteria in our large intestines. So if you are making a point to feed your gut with foods containing good bacteria, like yogurt and kefir, be sure to feed the bacteria some good cabbage.

It's Good for Your Digestion

That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong. Its juice also can help stomach ulcers heal.

When selecting a red cabbage, the color should be vibrant. You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked.

Cabbage contains a sugar called raffinose, which is left undigested until the bacteria in the gut ferment it. This fermentation can cause gas and bloating. Cooked cabbage is more digestible, and eating it will probably result in less gas.