Red Cabbage Grilled And Roasted
This grilled and roasted red cabbage with balsamic is a simple and tasty recipe. It is absolutely sweet and delicious. I use to have it for my lunch during the week or as a side dish too during the weekend.
Actually, this red cabbage is grilled and also roasted in the oven which enhances its flavors. It is surprisingly very sweet in taste. Another vegetable to rediscover here.
My double cooking’s secret, grilled and roasted in the oven
In this red cabbage recipe, I first brush the red cabbage with some balsamic vinegar and olive oil before heating a grilling pan over high heat. When it is really hot, I grill first the cabbage for a few minutes before cooking it in the oven. The grill will help to develop this absolutely fantastic smoky flavor and the time in the oven make this cabbage so tender with some crispiness on the edge of the leaves.
The final touch is to add some pomegranate and roasted hazelnuts for more crunch. I’ve been putting roasted hazelnut on everything lately. Because I just love it.
This grilled balsamic red cabbage is worth the try. A total hit for your next dinner or lunch.
On the other side though, if you run out of time, you could only grill your cabbage or the other way round only roast it in the oven. Fantastic too and different in taste.
Red cabbage is an underrated vegetable, and it is a must-try.
Top Tip
In love with red cabbage : raw, grilled or roasted !
It is a main vegetable in my kitchen (I love it raw for a salad bowl too). And, this vegetable is rich in antioxidants and provides a high amount of Vitamin A and K.
One cup of chopped red cabbage has 33 percent of the recommended daily intake of vitamin A.
And, since red cabbage is very low in calories, but high in dietary fiber and has a wealth of important vitamins and minerals, I add it regularly to our salads.
Healthy grilled and roasted red cabbage and…
Bittersweet, nutty, gorgeous and flavorful !
– Healthy greetings from Laetitia –
GRILLED AND ROASTED RED CABBAGE
Ingredients
- 1 medium head cabbage
- 1-2 tbsp balsamic oil
- 1-2 tbsp organic olive oil
- Himalayan salt and fresh ground pepper to taste
- ¼ cup fresh pomegranate seeds
- ¼ cup hazelnuts, roasted
- Some coconut oil
Instructions
- Heat the oven to 200°C (fan).
- Wash the cabbage, take off the first layer of leaves and cut the cabbage into four squares.
- Mix the olive oil in a small bowl with the balsamic.
- Brush the cabbage with the mixture.
- Heat a grilling pan over high heat (if possible one that you could put in the oven later on) and add a drop of coconut oil.
- When the pan is really hot, grill the cabbage 2-3 minutes on each side. Take care that it does not burn too much.
- Place the pan in the oven or put the cabbage in an ovenproof plate in the oven.
- Let the cabbage roast for 15-30 minutes. It depends on the oven and the cabbage itself. Check from time to time. It will be ready when the cabbage is slightly soft (it always remains slightly crunchy).
- Meanwhile, roast the hazelnuts in a pan until golden brown (2 to 3 minutes).
- Take the cabbage out of the oven and sprinkle it with the nuts and the pomegranate. If you want a deeper taste, you can drizzle extra Balsamic vinegar on top.
OMG good and so soft.