Roasted Red Cabbage
User Reviews
5
Roasted Red Cabbage
Description
This Roasted Red Cabbage recipe begins with trimming loose outer leaves and cutting the cabbage into eight wedges, keeping the core attached to hold the shape. The wedges are coated with olive oil and sprinkled with baharat, a complex Middle Eastern spice blend, and salt. Roasting at 400 degrees Fahrenheit softens the cabbage, while the edges become slightly charred, enhancing flavor and texture.
The warm, earthy spices from baharat add depth beyond a typical roasted vegetable, complementing the natural sweetness and slight bitterness of red cabbage. After roasting, a squeeze of fresh lemon juice adds a bright acidity that balances the spices.
The cooked wedges can be served as a side dish to meats or salads. Adding toasted nuts or chopped scallions on top introduces crunchy and fresh elements that contrast nicely with the tender cabbage.
Ingredients
- 1 red cabbage with the loose outer leaves removed, medium
- 1 ½ tablespoons olive oil
- 1 teaspoon baharat spice blend
- salt to taste
- 2 tablespoons lemon juice
- nut optional for topping, toasted
- scallions (spring onions) optional for topping
Instructions
- Preheat oven to 400 degrees F / 200 degrees C / fan-assisted 180 degrees C / gas 6.
- Cut red cabbage into 8 wedges, making sure to leave the core as this keep the wedges intact.
- Place the wedges on a lightly oiled baking sheet and then brush the oil over the wedges.
- Sprinkle on the Baharat and salt.
- Bake cabbage in the preheated oven for about 20 minutes, until the cabbage is softened and the edges start to turn brown.
- Remove from the oven, drizzle on the lemon juice, add toppings (if desired), and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 28mg | 1% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 61.2mg | 68% |
| Calcium | 47mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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