Roasted Red Cabbage with Creamy Chive Dressing

I love cabbage: stewed, braised, fermented, caramelized, lightly pickled, raw in a salad, and…roasted. Roasted might not be the first way of preparing cabbage that comes to mind, but it’s easy, hands-off, and full of flavor.

Even though I like eating cabbage a lot, it can still be a struggle sometimes to use a whole large head. Since my household is only two people, I often have to think of creative ways to use up leftover cabbage. I came up with this recipe when we were about to go on a trip and I was trying to clear out the vegetable drawer!

Cabbage isn’t often considered a particularly sophisticated vegetable, but this roasted red cabbage recipe levels it up. First, the cabbage is sliced and roasted with olive oil, balsamic vinegar, and salt. Then, it’s topped with a creamy dressing made from crème fraiche, Dijon mustard, and chives. Finally, I fry up some garlic, capers, and walnuts and add that. Mix it all together and you have a tasty and satisfying vegetarian side dish.

Red cabbage or green cabbage?

Really, you can use either one in this recipe, but I like the color of red cabbage and it keeps the dish from looking like a lumpy bowl of beige. While they’re both healthy, red cabbage is a bit more nutritious. Everyone knows red is healthier than green! Just kidding. But in this case, yes.

Sans walnuts.

Notes on the ingredients:

• Balsamic vinegar: You could substitute it with another type of vinegar if you prefer, like apple cider vinegar, but I like the sweetness of balsamic here.

• Crème fraiche: I use crème fraiche a lot because it’s common where I live (Morocco), but I know it’s not as common of a fridge staple in the US. If you don’t have any, you can substitute sour cream, as they’re pretty similar. However, I do find sour cream to be a bit thicker, so you can add a smidge of cream to thin it out. Alternatively, if you want to make the recipe vegan rather than vegetarian, you could use a vegan sour cream substitute.

• Chives: You could substitute a different herb if you don’t have chives. I would recommend either parsley or dill.

• Walnuts: I leave them off sometimes, so if you’re allergic, don’t have any, or just plain don’t like them, you can omit them. However, if you do like walnuts, they add more texture and a toasty flavor.

• Salt: You can taste the dressing to see if it needs any additional salt. I, personally, only add salt to the cabbage, as the mustard and capers are already really salty.

All mixed up and ready to eat.

Recipe:

Yield: 2

Author: Louise

Print

With ImageWithout Image

Roasted Red Cabbage with Creamy Chive Dressing

Red cabbage is roasted with olive oil and balsamic vinegar, then topped with a creamy chive and Dijon mustard dressing, plus fried capers, garlic, and walnuts.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1/2 head red cabbage, thinly sliced
• 3 tablespoons olive oil, divided
• 1 1/2 tablespoons balsamic vinegar
• Pinch of salt
• 1/3 cup crème fraiche
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• 1 clove garlic, minced
• 1/4 cup walnuts, chopped
• 1 tablespoon capers

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the cabbage into thin strips and put onto a baking tray. Drizzle with half of the olive oil (about 1 1/2 tablespoons) and balsamic vinegar. Add the salt and toss to coat the cabbage. Arrange on the tray in a single layer.
3. Put the cabbage in the oven and roast for 15-20 minutes (the amount of time it takes will depend on how thin you've sliced the cabbage). At the halfway point (7-10 minutes) use tongs to flip and stir the cabbage around to make sure it cooks evenly, otherwise you could end up with some burnt bits.
4. While the cabbage roasts, make the dressing by combining the crème fraiche, Dijon, and chives.
5. When the cabbage is done, remove from the oven and transfer to a serving plate. Top with dollops of the chive dressing.
6. Right before serving, heat the remainder of the olive oil (about 1 1/2 tablespoons) in a skillet over high heat. Add the garlic, capers, and walnut. Fry for about 2 minutes, stirring frequently, or until the garlic just begins to turn golden. Distribute over the cabbage.
7. Mix the roasted red cabbage and toppings with tongs and serve immediately.

Although I highly recommend eating this the day you make it, you can store leftovers in an airtight container in the fridge and eat within a day.

Recipes for vegetarian mains: