Roasted Red Cabbage with Toasted Walnuts and Feta

Roasted Red Cabbage with Toasted Walnuts and Feta

60 mins
easy
8 servings

A vibrant and flavorful roasted red cabbage dish, perfect for a fall or winter meal. This recipe combines the sweetness of roasted cabbage with the savory crunch of walnuts and salty feta.

CabbageFallRoastedVegetarian

Equipment Needed

  • Baking sheet
  • Whisk

Ingredients

  • 1.00 mediumRed Cabbage(Remove any damaged leaves.)
  • 3.00 tablespoonsOlive Oil(Extra virgin olive oil for roasting and vinaigrette.)
  • 0.50 teaspoonSalt(Fine sea or table salt.)
  • 1.00 tablespoonApple Cider Vinegar(For the vinaigrette.)
  • 0.50 teaspoonDijon Mustard(For the vinaigrette.)
  • 0.75 cupFeta Cheese(Crumbled.)
  • 0.33 cupWalnuts(Chopped and toasted.)
  • 1.00 teaspoonLemon Zest(For garnish.)
  • 0.25 cupPomegranate Seeds(For garnish.)
  • 1.00 tablespoonFresh Herbs (Mint, Parsley, or Dill)(Chopped, optional.)

Instructions

1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Estimated time: 5 minutes

2

Halve the red cabbage lengthwise and cut into 1-1.5 inch wedges.

Estimated time: 5 minutes

3

Arrange cabbage wedges on the baking sheet, drizzle with olive oil, and sprinkle with salt.

Estimated time: 5 minutes

4

Roast for 30-40 minutes, flipping after 20 minutes, until tender and slightly browned.

Estimated time: 35 minutes

5

Whisk together apple cider vinegar, mustard, and 1/2 teaspoon salt until dissolved.

Estimated time: 2 minutes

6

Gradually whisk in 3 tablespoons olive oil until emulsified.

Estimated time: 2 minutes

7

Season vinaigrette with more salt or vinegar to taste.

Estimated time: 2 minutes

8

Arrange roasted cabbage on a platter and drizzle with vinaigrette.

Estimated time: 3 minutes

9

Top with crumbled feta, toasted walnuts, lemon zest, pomegranate seeds, and fresh herbs (optional).

Estimated time: 5 minutes

10

Serve warm or at room temperature.

Estimated time: 1 minutes