Roasted Red Cabbage With Lemon And Garlic Recipe

I wrote a Roasted Red Cabbage with garlic and lemon recipe that quietly became my favorite for the surprising way it reimagines a simple vegetable.

I thought red cabbage was one of those forgettable veggies until this roasted red cabbage with garlic flipped the script. It sneaks sweet charred bits and bold garlic hits that arent shy, so it became one of my most surprising favorites.

Who knew boring old cabbage could feel so ahmazing? Its weird because sometimes it reads like a classic Roasted Red Cabbage side, and other times it hints at Garlic Butter Roasted Cabbage riffs ive had in tiny restaurants, but in my kitchen it kept doing tiny weird delicious things that made me taste it again and again.

Ingredients

• Red cabbage: crunchy, packed with fiber and vitamin C, low calorie, adds earthy-sweet color.
• Olive oil: heart healthy monounsaturated fats, brings richness and helps caramelize, use sparingly.
• Garlic: pungent, adds savory depth, may boost immunity, use more if you like bold flavor.
• Lemon: bright acidity and vitamin C, zests up flavor and balances roasted sweetness.
• Honey or maple: optional sweet touch, balances acid, adds caramel notes when roasted a bit.
• Parsley: fresh herb finish, adds color and bitter note, has vitamins A and K.
• Black pepper: adds warmth and bite, enhances savory notes, small antioxidant benefits.

Ingredient Quantities

• 1 medium red cabbage, about 2.5 to 3 pounds
• 3 tablespoons extra virgin olive oil
• 3 to 4 garlic cloves, minced (use more if you like it garlicky)
• 1 lemon, zested and juiced
• 1 tablespoon honey or maple syrup, optional
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh parsley, optional for garnish

How to Make this

1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment or foil for easy cleanup.

2. Remove any ragged outer leaves from the cabbage, cut it into 6 to 8 wedges through the core so each wedge holds together, about 1 to
1.5 inches thick.

3. Zest the lemon, then juice it. Mince 3 to 4 garlic cloves (use 4 if you love garlic).

4. In a bowl whisk 3 tablespoons extra virgin olive oil, the minced garlic, lemon zest and juice, 1 tablespoon honey or maple syrup if using, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat.

5. Brush or toss the cabbage wedges with the mixture making sure the cut sides are well coated. Reserve any leftover dressing for basting.

6. Arrange the wedges cut-side down on the sheet pan with some space between them so they caramelize instead of steam.

7. Roast for about 25 to 35 minutes until the edges are deeply browned and the centers are tender. Check at 20 minutes and flip once if you want more char on both sides.

8. If you saved extra dressing, baste the cabbage once or twice during roasting, but be careful the garlic can burn if applied too early.

9. Remove from the oven, squeeze a little more lemon over the top, taste and adjust salt or pepper. Sprinkle 2 tablespoons chopped fresh parsley and extra red pepper flakes if you like.

10. Let rest for 3 to 5 minutes and serve warm or at room temp. Leftovers are great reheated or chopped into salads.

Equipment Needed

1. Oven (preheat to 425°F)
2. Rimmed baking sheet
3. Parchment paper or aluminum foil
4. Chefs knife
5. Cutting board
6. Microplane zester or fine grater
7. Small bowl and a whisk or just a fork
8. Pastry brush or tongs for tossing/basting
9. Measuring spoons and oven mitts

FAQ

Roasted Red Cabbage With Lemon And Garlic Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil for a similar smoke point and neutral flavor, or use melted butter for a richer, slightly sweeter roast (use a little less so it doesn’t burn).
• Garlic: if you don’t have fresh, use 1/2 teaspoon jarred minced garlic or about 1/8 to 1/4 teaspoon garlic powder per clove; roasted shallot is a nice milder, sweeter alternative.
• Lemon (zest and juice): 1 lemon ≈ 2 tablespoons juice and 1 teaspoon zest, so you can use 2 tablespoons white wine or apple cider vinegar for the juice and grated orange zest if you need the citrus oils; bottled lemon juice plus a tiny pinch of sugar also works in a pinch.
• Honey or maple syrup: swap 1:1 with maple syrup or agave nectar, or use 1 tablespoon packed brown sugar for similar sweetness and a bit of caramel depth.

Pro Tips

1. Preheat and heat the pan too. Put your sheet pan or a cast iron skillet in the oven while it preheats so the cabbage hits a hot surface and gets instant sear instead of just steaming, and give each wedge space so they can brown properly.

2. Dont slather raw garlic on at the start or itll burn and turn bitter. Mix most of the garlic into the dressing but save a little, or add the garlic in the last 6 to 8 minutes so it flavors without burning. You can also grate the garlic fine so it spreads more evenly.

3. Keep a little dressing back and baste late. A quick brush of the reserved dressing halfway through and once near the end boosts browning and flavor, and if you like a bit more sweetness add a tiny spoon of honey or maple right before basting.

4. For extra char and texture flip once about two thirds through roasting, or finish under the broiler for 60 to 90 seconds while watching like a hawk. If you want more crunch cut wedges a touch thicker, if you want softer centers make them thinner.

5. Finish smart and reuse leftovers. Squeeze fresh lemon after roasting not before, taste and tweak salt, then sprinkle parsley. Leftovers reheat best in a hot skillet to bring back some crisp, or chop into salads and grain bowls for easy lunches.