Roasted Red Cabbage sprinkled with pistachios is just the easy vegetable side you’ve been looking for. It’s crispy and flavorful, takes just 5 minutes to prep the cabbage wedges and get them into the oven…but what really makes this vegan side dish stand out is that it makes vegetables fun, beautiful and delicious! Winner, winner, roasted cabbage steak dinner!
Looking for more Healthy Passover Recipes? Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover.
I make a lot of raw cabbage recipes like russian dressing cole slaw, miso slaw, and easy purple cabbage salad...but cooked cabbage recipes can be simple and delicious too….like my easy curried cabbage recipe!
You’ll love how these cabbage wedges have crispy edges and tender centers…a great way to use up a whole head of cabbage. I’m not sure why they call it red cabbage when it’s clearly purple, and when you cook the cabbage it becomes even more purple….let me know in the comments what you call it, or why it’s called red!
Ingredient Notes
- Optional: A sprinkle of garlic powder or onion powder, a pinch of red pepper flakes, a squeeze of lemon juice, balsamic vinegar or a splash of maple syrup could be added to enhance this simple dish.
Cut cabbage into steaks
You will need a sharp knife and a wooden cutting board to easily turn a head of cabbage into steaks that will roast up beautifully.
First, break off any outer leaves that are damaged or wilted. Then rinse the cabbage under running water and pat dry.
Place the cabbage head upside down (with the stem side facing up) on the cutting board. Halve the cabbage, making sure to cut through the core.
Next, place one half of the cabbage cut side down and cut that in half straight through the core.
Now, continue to cut into slices about ½″ thick. You will get about 8 cabbage steaks out of each half, depending on how large your head of cabbage is. Thick slices of cabbage will be easier to serve as cabbage steaks, thinner slices will be easier to mix up as a cabbage ribbons side dish.
Roast
I think it’s easiest to cut cabbage into steaks and then roast them. When you cut cabbage into wedges you can lay the whole piece flat side down. You could use a large cast iron skillet to cook the cabbage, but you’ll get more space using a large rimmed baking sheet.
It’s important that the cabbage slices fit in a single layer, so use two pans if needed.
Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes in preheated 425 oven.
Then, sprinkle on chopped nuts and return to oven for an additional 10 minutes. The cabbage will be golden and tender and the pistachios will be crunchy with a perfectly roasted flavor.
How to serve
This veggie side dish is equally good served as Cabbage Steaks or as Cabbage Ribbons…and either way you can enjoy the cabbage hot, room temperature or serve it cold with a splash of balsamic vinegar as a cabbage salad!
- Sprinkle on some fresh chopped parsley or cilantro and transfer cabbage steaks to a platter.
- If you’re looking for another vegan steak option, try my cauliflower steak with chimichurri.
Debra’s Pro Tips
- For those who find raw cabbage hard to digest, this is a wonderful alternative. Start slow, eating smaller amounts, until you build up your tolerance to this uber healthy cruciferous vegetable.
- You can use parchment paper to line your baking trays if desired, but I like the crispy underside roasted vegetables develop while cooking straight on the pan.
- Total cooking time will be about 20-25 minutes, but it will vary depending on how thick your cabbage slices are. Obviously thick pieces will need longer to cook.
- Try my dairy-free parmesan cheese to sprinkle on top….next level, I promise!
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📖 Recipe
Roasted Red Cabbage
Rate this RecipeIngredients
- 1 head red cabbage cut into ½" thick wedges
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped pistachios
Instructions
- Preheat oven to 425
- Cut through center core of cabbage to halve. Then cut each half into ½" wedges.
- Arrange cabbage wedges in a single layer on large rimmed baking sheet.
- Drizzle with olive oil, sprinkle with salt and pepper. Bake 15 minutes.
- Sprinkle on pistachios.
- Roast for another 5-10 minutes, until golden and caramelized.
- Serve warm or at room temperature.
- Refrigerate any leftovers and serve cold.
Notes
Storage
- Meal Prep: This is a great make ahead recipe because you can serve it room temperature or cold, straight from the fridge.
- Store: In an airtight container in the fridge for up to a week.
- Reheat: You can re-crisp in a 425 degree oven for about 10 minutes or in a heavy skillet over medium-high heat.
- Freezer: I do not recommend freezing this red cabbage dish. The texture will be altered and it will taste watery.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Elizabeth
Loved the addition of pistachios! Thanks for the recipe!
Debra Klein
You’re welcome…I love the added crunch!
Gloria
This is the perfect side dish for dinner tonight. It will pair well with pork tenderloin.
Debra Klein
Love making this as a simple side.
Megane
We love this dish. The pistachios with the cabbage are perfection. Absolutely recommend this recipe.
Debra Klein
Thanks so much…I totally agree.
Helen at the lazy gastronome
This cabbage is amazing. It’s sweet and savory and the pistachios add a perfect crunch!
Debra Klein
Thanks Helen!
Tina
I love how easy to make this red cabbage dish is! I sprinkled mine with pistachios as suggested and it was amazing.
Debra Klein
Thanks Tina…so glad you enjoyed it.
Deb
How do you make this , or any of your recipes oil free?
Debra Klein
For this roasted red cabbage, I would brush on a little mild vinegar (like rice vinegar) instead of drizzling with the oil. You can sort my recipes by dietary category and be taken right to the no oil recipes if you’d like. Otherwise, I usually give substitutions and instructions in recipes to accommodate.
Deb
Would brushing on with rice vinegar be good for all roasted veggies? Would a spray work as well? Can you give alternatives such as this to the regular recipes? I like it when you mention how cutting the sweetener is an option! Thanks!
Aidel
Baked cabbage is easy to make and tastes delicious!
Debra’s instructions in all her recipes are clear and easy to follow!
Debra Klein
Thank you Aidel….always trying to help make things clear so you can get into the kitchen and make recipes like this roasted cabbage with delicious results.
Aidel
Easy to make , satisfying and delicious. Thanks for idea of pistachioc