Slow Roasted Red Cabbage

I love red cabbage and use it any chance I get, salads, stir fries, coleslaw, sauerkraut.

But try roasting red cabbage. This Roasted Red Cabbage with balsamic herb glaze, it has a wonderful texture – it is soft and melts like butter with a slightly crunchy edge. When roasted, it becomes slightly sweeter than it naturally is already is and becomes a perfect accompaniment to any tangy dishes.

This dish I’ve served on a grazing plate topped with crunchy almonds, a tangy home made mayo, turmeric spiced basmati rice.. it would also work well with quinoa, pesto, crackers, fried tempe, a vegan sour cream cheese, crunchy almond bread, sweet potato fries, mustard or other roasted veges or shredded chicken if you are ok with having animal protein.

Serves 8-10.


  • 1 whole head red cabbage, cut in half

  • 4T balsamic vinegar

  • 4T raw honey

  • 50g melted butter

  • 4T olive oil

  • s&p to taste

  • handful of each: parsley, dill, thyme, chopped (be generous with the herbs)

  • 2T miso paste

  • 2C hot water


Place cabbage in roasting tray. In a bowl combine together the balsamic, honey, butter, olive oil, herbs & s&p, stir to combine. With a pastry brush or spoon, spoon / brush balsamic glaze mix generously all over cabbage, including the bottom of the cabbage.

In a glass pouring jug, add miso paste and hot water and stir until combined. Pour in bottom of roasting tray and place in oven. Roast cabbage on 160°C for 3-4 hours.

Cut cabbage into quarters and serve as an accompaniment to your main meal or make it the hero on a grazing plate. A wonderfully unique way to enjoy cabbage.


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