Roasted Red Cabbage Wedges
Rated 4.2 stars by 25 users
Roasted red cabbage wedges cooked in the oven with honey, mustard and balsamic vinegar. This simple baked recipe is a healthy side for roast dinner. It turns an unassuming veggie into a culinary triumph bursting with flavour and a delicious lighter alternative to roast potatoes.
Ingredients
- medium red cabbage
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4 tbsp organic sunflower oil
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2 tbsp mustard
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1 tbsp linden honey
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1 tbsp balsamic vinegar
- kosher salt
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freshly ground black pepper
Directions
Remove the outer leaves of the cabbage and then cut into eight equal-sized wedges.
In a small bowl, whisk the oil, mustard, honey, and vinegar until fully combined, then set aside.
Preheat the oven to 220°C. Place the cabbage wedges in a large roasting pan and drizzle with oil—season with salt and black pepper, and roast for 20 minutes.
Turn the cabbage wedges over, then roast for 15-20 minutes until the edges are browned.
Drizzle the cabbage with the vinaigrette.
