Roasted Honey-Glazed Red Cabbage Wedges
Curious about what’s in this week’s veggie box? Check here!
Spice Profile: black garlic, black pepper, garlic, hungarian paprika, nutritional yeast, porcini mushrooms, onion, rosemary, smoked paprika, tomato powder
Check out a short video of me making this yummy dish here!
Serves: 4 as a side (or 2–3 as a main with grains/beans)
Time: ~40 minutes
Ingredients
1 medium red cabbage (or green works too)
2–3 tbsp olive oil, divided
1-2 finely chopped shallots
Salt and spice packet
Smoky Honey Glaze
3 tbsp honey
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp Stock+Spice roasted cabbage seasoning
1-2 chopped shallots
½ tsp salt
Instructions
Heat the oven:
Preheat to 425°F.
Line a sheet pan with parchment (optional, but helps with cleanup/stickiness).
Cut the cabbage into wedges:
Remove any loose outer leaves.
Cut cabbage in half through the core, then cut each half into 3–4 wedges (aim for 6–8 wedges total).
Keep a little core on each wedge so it holds together.
Season + roast (first roast):
Place wedges on the sheet pan.
Drizzle with 1–2 tbsp olive oil, sprinkle with salt.
Roast 20 minutes, then carefully flip wedges.
Roast 10–15 minutes more until the edges are nicely browned and the centers are tender when pierced with a knife.
Make the glaze:
While cabbage roasts, whisk together in a bowl:
honey, olive oil, vinegar, chopped shallots, spice packet, (2 tsp Stock+Spice Roasted Cabbage Seasoning) salt.
Glaze + finish roasting:
Brush or spoon glaze over the wedges (both sides if you can).
Return to the oven for 5–8 minutes, until glossy, lightly sticky, and caramelized at the edges.
(Watch closely—honey can darken fast.)
Finish + serve:
Transfer to a platter.
Give a final spritz of vinegar.
Serve hot (best right away).
Serving ideas
Great alongside roasted potatoes, sausages, or pork chops.
Make it a meal: serve over rice, farro, or lentils with a dollop of yogurt or a spoon of tahini.
Tips
Don’t crowd the pan: cabbage browns better with space.
If your cabbage is very large, add 5–10 minutes to the first roast.
Want heat? Add a pinch of chili flakes to the glaze.
