Roasted red cabbage develops a very different flavor in the oven than boiled or braised red cabbage. The edges become slightly crispy while the inside stays soft and juicy. The Habibi Veggie Kruidenmix gives the cabbage a warm, spiced flavor without needing a bunch of separate spices.

Serve the roasted red cabbage as a side dish or turn it into a light vegetarian meal with feta, walnuts and a fresh yogurt sauce.

Serves: 4
Preparation: 10 minutes
Oven time: 35–40 minutes
Total time: about 50 minutes

Ingredients

• 1 medium red cabbage
• 3 tablespoons olive oil
• 2 teaspoons Habibi Veggie Kruidenmix
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 75 grams feta
• 40 grams walnuts
• A handful of fresh parsley
• Black pepper to taste
• Optional salt to taste

For the yogurt sauce

• 150 grams Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon tahini
• Black pepper to taste

Preparing the red cabbage

Preheat the oven to 200 °C or 180 °C fan. Line a large baking tray with parchment paper.

Remove any damaged outer leaves from the red cabbage. Cut the cabbage through the core into four quarters and cut each quarter in half again. You will have eight sturdy wedges.

Leave a bit of the hard core in place. This helps the wedges hold together better while roasting.

Method

1. Place the red cabbage wedges next to each other on the baking tray.
2. Mix two tablespoons of olive oil with the Habibi Veggie Kruidenmix and black pepper. Brush the cabbage on both sides with the spiced oil.
3. Roast the red cabbage for 20 minutes in the middle of the oven.
4. Carefully turn the wedges. Brush them with the remaining tablespoon of olive oil and roast for another 10 minutes.
5. Meanwhile, mix the balsamic vinegar with the honey. Brush the cabbage with this mixture after 30 minutes.
6. Return the tray to the oven for another 5 to 10 minutes. The cabbage is done when the inside is soft and the outer edges are slightly caramelized.
7. For the sauce, mix the Greek yogurt with the lemon juice, tahini and some black pepper.
8. Arrange the roasted red cabbage on a platter. Crumble the feta over it and add the walnuts and chopped parsley.
9. Serve the yogurt sauce on the side or spoon a few spoons over the roasted cabbage.

Why do we add the balsamic later?

Balsamic vinegar and honey contain natural sugars. If you add them at the start, the edges can burn before the red cabbage is cooked.

By adding the balsamic-honey mixture only in the last 5 to 10 minutes, the cabbage gets a nice glossy and lightly caramelized exterior.

How long does red cabbage need in the oven?

Cabbage wedges need about 35 to 40 minutes at 200 °C. Exact cooking time depends on the thickness of the wedges.

Pierce the thickest part with a sharp knife. The red cabbage should be soft but doesn't need to fall apart. The slightly dark edges actually add a lot of flavor.

What to serve with roasted red cabbage?

This roasted red cabbage is delicious with:

• Roasted potatoes or sweet potato
• Couscous, bulgur or pearl couscous
• Chickpeas or lentils
• Pan-fried chicken or lamb
• A vegetarian burger
• Hummus and flatbread
• A winter salad with apple or pear

With the yogurt sauce, feta and walnuts you can also serve the dish as a light vegetarian meal.

Variations on the recipe

Vegan: replace the honey with maple syrup, omit the feta or use a plant-based alternative and choose plant-based yogurt.

Heartier: add a can of drained chickpeas to the baking tray. Mix them with a little olive oil and Habibi Veggie Kruidenmix and roast them for the last 20 minutes as well.

With pomegranate: sprinkle a handful of pomegranate seeds over the red cabbage before serving. They add freshness, color and a lightly sweet flavor.

Without the yogurt sauce: serve the roasted red cabbage with hummus or a simple dressing of tahini, lemon juice and water.

More red cabbage recipes

Prefer to cook red cabbage the classic way? Then check our recipe for red cabbage with apples.

In our blog about red cabbage you will also find practical information on cooking, braising and using raw red cabbage, plus more tasty red cabbage recipes.

Frequently asked questions

1. Do you need to parboil red cabbage before putting it in the oven?

No, parboiling is not necessary. Cut the cabbage into not-too-thick wedges and roast it directly in the oven.

2. Can you store roasted red cabbage?

Yes. Store the cooled red cabbage for up to three days in a sealed container in the refrigerator. Reheat it in the oven or air fryer.

3. Can you eat the hard core?

The core is edible but can remain a bit firm. Leave a small part during roasting to keep the wedges together. You can leave the hard piece on the plate when eating.

4. Can this recipe be made in the air fryer?

Yes. Roast smaller wedges for about 18 to 22 minutes at 180 °C. Turn them halfway and add the balsamic glaze in the last five minutes.

5. Which cheese goes well with roasted red cabbage?

Feta and soft goat cheese pair particularly well. For a milder taste you can also use ricotta.