Roasted Red Cabbage and Shallots with Hard Apple Cider Glaze
Roasting is definitely my preferred method of cooking cabbage! When slicing the cabbage, don’t worry if pieces come apart. You’ll just end up with some tasty crispy smaller pieces. This side dish is delicious even if you don’t use the hard apple cider glaze, but it does add an extra dimension of flavor.
- Yield: 6 Servings 1x
- Category: Vegetable Side
Ingredients
Scale
- 1 small head of red cabbage (about 2 pounds), cored and sliced in 1/2″ thick slices
- 9 ounces shallots, peeled and trimmed and roughly cut into 1” chunks
- 5–1/2 teaspoons avocado oil divided (or other oil such as olive oil)
- 1/2 teaspoon kosher salt
- 1 12-ounce bottle hard apple cider
- 1 teaspoon unsalted butter
Instructions
- Preheat oven to 425 degree F
- Place silicone baking sheets or parchment paper over 2 half size (18″x13″) sheet pans. Rub 1/2 teaspoon oil over each of the sheet pans.
- Divide the cabbage pieces between the 2 sheet pans.
- Drizzle 2 teaspoons of the oil over each sheet pan of cabbage.
- Toss 1/2 teaspoon oil with the shallots in a small mixing bowl and divide between the sheet pans, finding room in between the cabbage. Sprinkle the salt over the veggies on each sheet pan.
- Place pans in the oven. Check the cabbage and shallots after 20 minutes. If you see any extra crispy pieces, remove them from oven. Flip pieces of shallots over. Continue roasting for about 10 more minutes.
- While veggies roast, place cider in a saucepan over high heat. Allow to boil down until only about 2 Tablespoons are left. This should take somewhere around 17 minutes, depending on your stove and type of pan you are using. Once you get to 15 minutes, watch the pan closely.
- Turn stove top off and swirl the butter into the reduced cider.
- Remove veggies from oven and toss with cider glaze in a large bowl.
- Serve immediately.
Notes
The cabbage is also delicious cold or at room temperature!
Keywords: roasted vegetables, red cabbage, side dish, vegetarian, nut free
