By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
162 cal · 50 min
Balsamic Roasted Red Cabbage
Recipe GLPRd17cc38972e0ae
Tender red cabbage and sweet caramelized onions roasted until golden and slightly charred, finished with a tangy balsamic glaze. This simple yet elegant side dish brings out the natural sweetness of the vegetables while adding depth of flavor through gentle roasting.
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Ingredients
1 medium red cabbage (about 800 g), washed and sliced
1 large brown onion, peeled and sliced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Directions
Preheat your oven to 425°F (220°C). Line a large roasting pan with parchment paper or lightly oil it.
Wash the red cabbage under cold running water and pat dry. Remove the core and slice the cabbage into thin ribbons or wedges, approximately ¼ inch thick.
Peel the onion and slice it into thin half-moons, separating the layers slightly.
In a large bowl, combine the sliced cabbage and onion. Drizzle with olive oil and balsamic vinegar, then season generously with salt and freshly ground black pepper.
Toss the vegetables until well coated with oil and vinegar, ensuring even distribution of seasonings.
Spread the cabbage and onion mixture in a single layer on the prepared roasting pan, allowing some pieces to overlap for varied texture.
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the cabbage is tender with caramelized and slightly charred edges.
Remove from the oven and taste, adjusting salt and pepper as needed. Serve warm or at room temperature.
Comments
Every ingredient is stocked at any Charlotte grocery chain year-round, and the total cost lands around $2 to $2.50 per serving depending on cabbage price—cheap eating. The stated 50 minutes is honest; roasting time is real and you can't rush it, though active prep is maybe five minutes. This is a genuinely no-fuss side dish that reheats beautifully and pairs well with weeknight proteins, though it's best eaten fresh the same evening since the cabbage softens further as it sits.
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