Roasted Red Cabbage sprinkled with pistachios is the easy, flavorful vegetable side you’ve been looking for. Crispy-edged and tender-centered, it takes just five minutes to prep the cabbage wedges before popping them into the oven. This vegan side makes vegetables fun, beautiful, and delicious — a simple way to elevate any meal.
Looking for more Healthy Passover recipes? Discover Kosher for Passover vegetarian and vegan ideas to keep your meals balanced and exciting.
I often make raw cabbage salads and slaws like russian dressing coleslaw, miso slaw, and simple purple cabbage salad. Cooked cabbage can be just as satisfying — try it roasted for a different texture and flavor, or check out other favorites like my easy curried cabbage.
These cabbage wedges roast up with crunchy, caramelized edges and soft interiors — a great way to use an entire head of cabbage. Some call it red cabbage, others call it purple; either way the color deepens when roasted. Let me know what you call it in the comments.
Ingredient Notes
- Optional: Add a sprinkle of garlic or onion powder, a pinch of red pepper flakes, a squeeze of lemon juice, a splash of balsamic vinegar, or a touch of maple syrup to enhance the flavor.
Cut cabbage into steaks
Use a sharp knife and a cutting board to turn a head of cabbage into steaks that will roast evenly. Start by removing any damaged outer leaves, rinse the cabbage, and pat it dry.
Place the cabbage upside down (stem side up) on the board and slice it in half through the core.
Lay one half cut side down and slice it in half through the core again to make quarters.
Cut each quarter into approximately ½” thick wedges. Depending on the size of your cabbage head, you’ll get about eight steaks per half. Thicker slices make sturdy cabbage steaks; thinner slices work well as ribbons for mixing into salads.
Roast
Roasting cabbage steaks flat on a rimmed baking sheet gives the best caramelization. You can use a cast iron skillet, but a baking sheet lets you fit more pieces at once.
Arrange cabbage wedges in a single layer. Use two pans if needed so pieces aren’t crowded.
Drizzle with olive oil and season with salt and pepper. Roast in a preheated 425°F oven for 15 minutes.
After 15 minutes, sprinkle the wedges with chopped pistachios and return them to the oven for another 5–10 minutes, until the cabbage is golden and tender and the pistachios are toasted and crunchy.
How to serve
Serve these as Cabbage Steaks or slice into Cabbage Ribbons. They’re delicious hot, at room temperature, or chilled with a drizzle of balsamic vinegar as a vibrant cabbage salad.
- Garnish with chopped fresh parsley or cilantro and transfer the cabbage steaks to a serving platter.
- If you’d like another vegan “steak” option, try roasted cauliflower steaks with chimichurri.
Debra’s Pro Tips
- If raw cabbage upsets your digestion, roasting makes it easier to tolerate. Start with small portions and increase as you feel comfortable.
- You can line pans with parchment, but roasting directly on the sheet gives a crispier underside and better caramelization.
- Total cook time is about 20–25 minutes but will depend on slice thickness; thicker pieces need more time.
- Try a sprinkle of dairy-free parmesan on top for an extra savory finish.
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📖 Recipe
Roasted Red Cabbage
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Ingredients
- 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
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Preheat oven to 425°F.
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Cut the cabbage through the center core to halve it, then cut each half into ½” wedges.
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Arrange the cabbage wedges in a single layer on a large rimmed baking sheet.
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Drizzle with olive oil and season with salt and pepper. Bake 15 minutes.
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Sprinkle on the pistachios.
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Roast another 5–10 minutes, until the cabbage edges are golden and caramelized.
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Serve warm or at room temperature.
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Refrigerate any leftovers and enjoy cold or re-crisp before serving.
Notes
Storage
- Meal Prep: This makes a great make-ahead dish since it’s tasty at room temperature or cold.
- Store: Keep in an airtight container in the refrigerator for up to a week.
- Reheat: Re-crisp in a 425°F oven for about 10 minutes or warm in a heavy skillet over medium-high heat.
- Freezer: Freezing is not recommended — the texture will suffer and the cabbage can become watery.
Nutrition
Note
Nutrition calculations were done using online tools. For the most accurate nutrition facts, calculate using the exact ingredients you use.