Roasted cabbage is one of the most underrated roast veggies - something magical happens in the oven and this once crunchy, grassy and slightly bitter vegetable transforms into a sweet caramelized, buttery roast with slightly charred, crispy edges. It's perfect as a side dish, with noodles, or as a salad or buddah bowl.
Course Side Dish
Cuisine Australian
Keyword cabbage, cabbage recipe, plant based roast, red cabbage, roast cabbage, roast dinner, roasted red cabbage, roasted vegetables, vegan roast
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 233kcal
Cost $8
Equipment
Roasting tray or dutch oven
Ingredients
Red Cabbage
1/2head of red cabbage
olive oil
salt
Peanut Sauce
1/2cupsmooth natural peanut butter
1/4cupwater
1/2fresh limejuiced
2tbspsoy sauce
1tspfresh gingerminced
2clovesgarlicminced
1/4tspsmoked paprika
To serve
fresh coriander
Instructions
Preheat oven to 220C/425F. Cut the cabbage in half, through the core, then cut those pieces in half again so you have 4 wedges.
Coat cabbage wedges in oil and generous pinch of salt. Roast for 45 minutes, until edges are crispy with some slight charring. Cabbage should be tender.
Combine all sauce ingredients in a serving jug or small bowl and mix well.
Once the cabbage is done, serve immediately with sauce drizzled over the top and garnish with coriander leaves.