Active Time:25 minsTotal Time:55 minsServings:8Jump to Nutrition Facts

Active Time:25 minsTotal Time:55 minsServings:8

Active Time:25 mins

Active Time:

25 mins

Total Time:55 mins

Total Time:

55 mins

Servings:8

Servings:

8

Jump to Nutrition Facts

Jump to recipeGet ready to meet your new favorite side dish:Balsamic Roasted Red Cabbage!Cabbage is packed with antioxidants that fight inflammation one delicious bite at a time. Roasting the cabbage brings out its natural sweetness, while tangy balsamic vinegar and creamy goat cheese finish the dish. Healthy, tasty and full of flavor, this is one side dish you’ll come back to on repeat. Read on for our expert tips and tricks for making it below.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cutting cabbage through the core helps maintain its shape. Cut the cabbage head into quarters, then cut each quarter in half again, ensuring each wedge still has a bit of the core to keep it intact during cooking.To prevent the cabbage wedges from burning, brush them with the balsamic mixture halfway through cooking. Brushing the cabbage with the balsamic mixture at the beginning of the roasting process could result in the sugars cooking too quickly, which can lend an unpleasant bitterness.If you can, buy goat cheese in a log and crumble it yourself. Pre-crumbled cheese sometimes has anti-caking agents added to it that make it less creamy.Nutrition NotesCabbageis the star of this recipe. And it’s a tasty way to score cancer-preventing antioxidants. In addition to inflammation-fighting vitamin C, this cruciferous vegetable is also loaded with glucosinolates and isothiocyanates that may reduce the risk of certain cancers.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

Jump to recipe

Get ready to meet your new favorite side dish:Balsamic Roasted Red Cabbage!Cabbage is packed with antioxidants that fight inflammation one delicious bite at a time. Roasting the cabbage brings out its natural sweetness, while tangy balsamic vinegar and creamy goat cheese finish the dish. Healthy, tasty and full of flavor, this is one side dish you’ll come back to on repeat. Read on for our expert tips and tricks for making it below.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cutting cabbage through the core helps maintain its shape. Cut the cabbage head into quarters, then cut each quarter in half again, ensuring each wedge still has a bit of the core to keep it intact during cooking.To prevent the cabbage wedges from burning, brush them with the balsamic mixture halfway through cooking. Brushing the cabbage with the balsamic mixture at the beginning of the roasting process could result in the sugars cooking too quickly, which can lend an unpleasant bitterness.If you can, buy goat cheese in a log and crumble it yourself. Pre-crumbled cheese sometimes has anti-caking agents added to it that make it less creamy.Nutrition NotesCabbageis the star of this recipe. And it’s a tasty way to score cancer-preventing antioxidants. In addition to inflammation-fighting vitamin C, this cruciferous vegetable is also loaded with glucosinolates and isothiocyanates that may reduce the risk of certain cancers.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

Get ready to meet your new favorite side dish:Balsamic Roasted Red Cabbage!Cabbage is packed with antioxidants that fight inflammation one delicious bite at a time. Roasting the cabbage brings out its natural sweetness, while tangy balsamic vinegar and creamy goat cheese finish the dish. Healthy, tasty and full of flavor, this is one side dish you’ll come back to on repeat. Read on for our expert tips and tricks for making it below.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

an image of the ingredients to make the Roasted Red Cabbage with Balsamic

Cook Mode(Keep screen awake)Ingredients1large headred cabbage(4–5pounds), cut into8wedgeswith core intact4tablespoonsextra-virgin olive oil, divided3teaspoonsDijon mustard, divided1teaspoongarlic powder½teaspoonsalt, divided2tablespoonsbalsamic vinegar½cupcrumbled goat cheese2teaspoonsfresh thymeleaves

Cook Mode(Keep screen awake)

Ingredients

1large headred cabbage(4–5pounds), cut into8wedgeswith core intact

4tablespoonsextra-virgin olive oil, divided

3teaspoonsDijon mustard, divided

1teaspoongarlic powder

½teaspoonsalt, divided

2tablespoonsbalsamic vinegar

½cupcrumbled goat cheese

2teaspoonsfresh thymeleaves

DirectionsPreheat oven to 425°F. Arrange cabbage wedges in a single layer on a large rimmed baking sheet. Whisk 3 tablespoons oil, 1 teaspoon mustard, 1 teaspoon garlic powder and ¼ teaspoon salt together in a small bowl. Brush the mixture over the cut sides of the cabbage wedges. Roast until browned on the edges, 18 to 20 minutes.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyMeanwhile, whisk 2 tablespoons vinegar and the remaining 1 tablespoon oil, 2 teaspoons mustard and ¼ teaspoon salt together in a small bowl until combined.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyRemove the cabbage from the oven; brush the wedges with half of the balsamic mixture. Flip the wedges and brush with the remaining balsamic mixture. Roast until the cabbage is tender and the balsamic mixture has started to thicken and caramelize around the edges, about 15 minutes. Transfer to a large platter. Sprinkle with ½ cup goat cheese and 2 teaspoons thyme.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyFrequently Asked QuestionsServe it alongside roasted chicken, steak or pork. You can add it to a grain bowl or combine it with lentils or another legume for a vegetarian main dish.Yes, green cabbage will work just as well, but the color of the balsamic vinegar will darken the green hue. You can use white balsamic vinegar in place of brown balsamic for a brighter color if you’re using green cabbage.EatingWell.com, December 2024

Directions

Preheat oven to 425°F. Arrange cabbage wedges in a single layer on a large rimmed baking sheet. Whisk 3 tablespoons oil, 1 teaspoon mustard, 1 teaspoon garlic powder and ¼ teaspoon salt together in a small bowl. Brush the mixture over the cut sides of the cabbage wedges. Roast until browned on the edges, 18 to 20 minutes.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyMeanwhile, whisk 2 tablespoons vinegar and the remaining 1 tablespoon oil, 2 teaspoons mustard and ¼ teaspoon salt together in a small bowl until combined.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyRemove the cabbage from the oven; brush the wedges with half of the balsamic mixture. Flip the wedges and brush with the remaining balsamic mixture. Roast until the cabbage is tender and the balsamic mixture has started to thicken and caramelize around the edges, about 15 minutes. Transfer to a large platter. Sprinkle with ½ cup goat cheese and 2 teaspoons thyme.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyFrequently Asked QuestionsServe it alongside roasted chicken, steak or pork. You can add it to a grain bowl or combine it with lentils or another legume for a vegetarian main dish.Yes, green cabbage will work just as well, but the color of the balsamic vinegar will darken the green hue. You can use white balsamic vinegar in place of brown balsamic for a brighter color if you’re using green cabbage.

Preheat oven to 425°F. Arrange cabbage wedges in a single layer on a large rimmed baking sheet. Whisk 3 tablespoons oil, 1 teaspoon mustard, 1 teaspoon garlic powder and ¼ teaspoon salt together in a small bowl. Brush the mixture over the cut sides of the cabbage wedges. Roast until browned on the edges, 18 to 20 minutes.

an image of the balsamic wedges on a baking sheet

Meanwhile, whisk 2 tablespoons vinegar and the remaining 1 tablespoon oil, 2 teaspoons mustard and ¼ teaspoon salt together in a small bowl until combined.

an image of the balsamic mixture whisked together

Remove the cabbage from the oven; brush the wedges with half of the balsamic mixture. Flip the wedges and brush with the remaining balsamic mixture. Roast until the cabbage is tender and the balsamic mixture has started to thicken and caramelize around the edges, about 15 minutes. Transfer to a large platter. Sprinkle with ½ cup goat cheese and 2 teaspoons thyme.

an image of the Roasted Red Cabbage with Balsamic

Frequently Asked QuestionsServe it alongside roasted chicken, steak or pork. You can add it to a grain bowl or combine it with lentils or another legume for a vegetarian main dish.Yes, green cabbage will work just as well, but the color of the balsamic vinegar will darken the green hue. You can use white balsamic vinegar in place of brown balsamic for a brighter color if you’re using green cabbage.

Frequently Asked Questions

Serve it alongside roasted chicken, steak or pork. You can add it to a grain bowl or combine it with lentils or another legume for a vegetarian main dish.

Yes, green cabbage will work just as well, but the color of the balsamic vinegar will darken the green hue. You can use white balsamic vinegar in place of brown balsamic for a brighter color if you’re using green cabbage.

EatingWell.com, December 2024

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Nutrition Facts(per serving)123Calories10gFat6gCarbs4gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Alex Loh

andHilary Meyer

Hilary Meyer