Roasted red cabbage wedges burst with vibrant flavors from garlic and lemon, creating an unexpectedly delicious twist on a classic ingredient. The caramelized edges and tender centers deliver a delightful texture contrast, while the subtle heat enhances its natural tanginess. This dish transforms ordinary cabbage into a culinary gem worth savoring.

Jump to Recipe

I’ve always thought red cabbage was nothing special until I decided to give it a try in this Roasted Red Cabbage With Lemon And Garlic recipe. It ended up being one of those dishes that totally changed my mind.

I started with a medium red cabbage, cored and roughly chopped into wedges, and tossed it in olive oil, garlic, and freshly squeezed lemon juice, along with a bit of zest to boost the flavor. I added salt, pepper, and even a pinch of red pepper flakes for that subtle kick, and roasted it till it turned beautifully caramelized.

I was surprised to see how nutrient-rich the cabbage is, with plenty of fiber and vitamins. It reminds me of some classic techniques like boiled or sautéed red cabbage but with a roasted twist that makes it perfect as a side or even a light main dish.

Enjoy this simple yet bold take on cabbage!

Why I Like this Recipe

I really love this recipe for a few reasons. First off, the mix of garlic and lemon really brings out a zesty tang that makes the cabbage taste surprisingly awesome. I never thought cabbage could be so flavorful until i tried this version.

Another thing i like about it is how simple and quick it is to prep. Even with a few basic ingredients, the process of roasting makes the cabbage have crispy edges and a tender center that totally beats the usual boiled texture.

Also, i appreciate that its a healthier alternative that still feels like a treat. It feels like i’m doing something good for me without missing out on the bold flavors i crave.

Lastly, i dig the subtle heat from the red pepper flakes. It gives it that little extra kick without overpowering the citrus and garlic balance.

Ingredients

Print Recipe (No Advertisments)

Red cabbage: Crunchy, fiber rich, vitamins, a great low calorie carb that adds color.
Olive oil: Healthy fats, authentic flavor enhance dish texture; not too greasy.
Garlic: Strong and aromatic it gives warmth and remedy benefits like a natural boost.
Lemon: Tangy juice, vitamin C source that makes dish bright, fresh and well balanced.
Salt: Enhances each flavor, elevates the natural taste of veggies simply.
Red pepper flakes: Provide a subtle heat kick that balances lemon and olive oil.
Lemon zest: Lively, aromatic boosts citrus flavor added to roasted dish slightly.
Extra olive oil: Optionally extra drizzle adds extra richness.

Ingredient Quantities

1 medium red cabbage, cored and roughly chopped into wedges or thick slices

2 to 3 tablespoons olive oil (you can add a little more if needed)

4 cloves garlic, minced or thinly sliced

Juice of 1 lemon (freshly squeezed, please)

Zest of 1 lemon (optional but really boosts the flavor)

Salt to taste

Freshly ground black pepper to taste

Optional: a pinch of red pepper flakes for a subtle heat kick

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 400°F.

2. Place the chopped red cabbage wedges in a large bowl and drizzle with 2 to 3 tablespoons of olive oil.

3. Add the minced garlic to the cabbage along with the juice of one lemon and, if using, the zest of one lemon.

4. Season the mixture with salt, freshly ground black pepper and a pinch of red pepper flakes if you want a little heat.

5. Mix everything well so all the cabbage pieces are evenly coated.

6. Arrange the cabbage in a single layer on a baking sheet, making sure the pieces aren’t crowded for even roasting.

7. Roast in the preheated oven for about 25 to 30 minutes, turning the cabbage halfway through to ensure it gets a nice color and texture.

8. Once the edges start to crisp up and the cabbage is tender, remove it from the oven and serve immediately while its hot.

Equipment Needed

1. Preheated oven (set it to 400°F)
2. Large mixing bowl (for tossing the cabbage with oil, garlic, and lemon juice)
3. Chef’s knife and cutting board (for chopping the red cabbage and mincing the garlic)
4. Lemon squeezer (to get the lemon juice out, if you have one)
5. Baking sheet (for spreading out the cabbage evenly before roasting)
6. Spatula or tongs (for turning the cabbage halfway through the roast)

FAQ

Can I use a different type of cabbage than red cabbage?

Sure you can use green cabbage but red cabbage gives this tnce of sweetness and color that you really miss out on if you change it.

Do I really need both lemon juice and zest?

The lemon juice is a must for that tangy kick, but adding the zest really boosts the flavor even more so its worth doing if you got one.

How long should I roast the cabbage for?

Generally its about 30 to 40 minutes in the oven, but make sure you watch it close so the edges don’t burn and the inside gets soft.

Can I roast the garlic along with the cabbage?

Absolutely, the garlic will roast along with the cabbage, mellowing out its flavor but still add that garlicky boost, which works great in this dish.

What if I like a little heat in my food?

Adding a pinch of red pepper flakes is a perfect trick if you want a slight spicy kick without overpowering the lemon and garlic flavors.

Roasted Red Cabbage With Lemon And Garlic Recipe Substitutions and Variations

If you dont have red cabbage, try substituting napa cabbage or savoy cabbage for a milder crunch its not exactly the same but works in a pinch
You can swap out olive oil with avocado oil or canola oil if you need a different flavor or if olive oil is too pricey
If you are out of fresh garlic, use garlic powder instead, about a half teaspoon for each garlic clove should do the trick
Instead of lemon juice, lime juice can add a similar tang just be sure to adjust for sweetness
For lemon zest, you might use a bit of orange zest which gives a different citrus aroma and enhances the flavor in a nice way

Pro Tips

1. When you cut the cabbage, try to make the pieces pretty even so they roast evenly. If some pieces are too small, they might burn while the bigger ones stay a bit crunchy.

2. Before you toss the garlic in, let it sit in the olive oil for a couple of minutes. It’ll help bring out a richer flavor throughout the dish.

3. Don’t be afraid to add a little extra olive oil if the cabbage looks dry. It not only prevents sticking but gives a more robust flavor.

4. Once it’s out of the oven, give a quick extra squeeze of lemon. It brightens up the flavor and makes the dish pop even more.

Roasted Red Cabbage With Lemon And Garlic Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Preheated oven (set it to 400°F)
2. Large mixing bowl (for tossing the cabbage with oil, garlic, and lemon juice)
3. Chef’s knife and cutting board (for chopping the red cabbage and mincing the garlic)
4. Lemon squeezer (to get the lemon juice out, if you have one)
5. Baking sheet (for spreading out the cabbage evenly before roasting)
6. Spatula or tongs (for turning the cabbage halfway through the roast)

Ingredients

1 medium red cabbage, cored and roughly chopped into wedges or thick slices
2 to 3 tablespoons olive oil (you can add a little more if needed)
4 cloves garlic, minced or thinly sliced
Juice of 1 lemon (freshly squeezed, please)
Zest of 1 lemon (optional but really boosts the flavor)
Salt to taste
Freshly ground black pepper to taste
Optional: a pinch of red pepper flakes for a subtle heat kick

Directions

Preheat your oven to 400°F.
Place the chopped red cabbage wedges in a large bowl and drizzle with 2 to 3 tablespoons of olive oil.
Add the minced garlic to the cabbage along with the juice of one lemon and, if using, the zest of one lemon.
Season the mixture with salt, freshly ground black pepper and a pinch of red pepper flakes if you want a little heat.
Mix everything well so all the cabbage pieces are evenly coated.
Arrange the cabbage in a single layer on a baking sheet, making sure the pieces aren’t crowded for even roasting.
Roast in the preheated oven for about 25 to 30 minutes, turning the cabbage halfway through to ensure it gets a nice color and texture.
Once the edges start to crisp up and the cabbage is tender, remove it from the oven and serve immediately while its hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.