roasted red cabbage (1)

60 min

Roasted Red Cabbage

Most Dutch people know red cabbage pre-cooked and pre-flavored with a lot of sugar. I was not expecting roasting slices of natural red cabbage would give this much flavor and texture. On the outside it's crunchy and crispy, on the inside juicy and slightly sweet. This whole recipe doesn't need a lot of extra flavoring.

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4 servings

500 g
50 g
50 g
400 g

Whole red cabbage
Butter or margarine
Canned chickpeas

400 ml
2 TLB sp
2 tea sp
1 tea sp
10 g
3 cloves

(Soy) cream
Smoked paprika powder
Fresh parsley
Red onions


15 min

  1. Preheat oven to 200°C
  2. Cut the whole red cabbage into 1-2cm thick slices. Keep the stem at the bottom when cutting: to stabilize it on the cutting board and slice so the slices don't fall apart
  3. Dice onion and mince garlic


45 min


Roast red cabbage

place red cabbage slices on baking paper on a tray with plenty of room. Sprinkle half of the garlic and walnuts on top and drizzle with olive oil, season with salt and pepper to taste ~20 min at 200°C

In a bowl, add drained chickpeas and rub dry with a paper towel, mix with olive oil and 1 tea sp of smoked paprika powder

~2 min

pan 1b

In the meantime, sauté onion

medium/high heat ~2 min

Add one tea sp of paprika powder, cumin, mustard and other half of the garlic

~3 min

Add (soy)cream 

season with salt and pepper to taste ~5 min


Add chickpeas to the oven after 20 min

roast together with cabbage for another ~20 min

pan 2

Cook potatoes

~15 min

they're ready when you can easily pierce them, drain them

Add butter

mash potatoes and butter until smooth, season with salt and pepper to taste

Serve mashed potatoes with roasted cabbage, roasted chickpeas. Pour sauce and sprinkle parsley on top.

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