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The Most Delicious Sweet & Sour Roasted Red Cabbage Recipe
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Alright, here’s the deal. Red cabbage doesn’t always get the star treatment it deserves. It’s usually hanging out in the background of a slaw or tucked into a taco. But in this red cabbage recipe it’s center stage. Roasted until it’s golden and caramelized, then topped with a luscious sweet-and-sour grape agrodolce, this simple-to-make dish turns a humble head of cabbage into a total showstopper.
Let’s Talk About the Underdog of the Produce Aisle: Red Cabbage
And guess what? This isn’t just any red cabbage. This beauty is grown in California, where our warm days and cool nights help produce vibrant, hearty leafy greens that pack in the flavor and the nutrition.
Whether you’re trying to eat more veggies, switch up your side dish game, or impress guests with something unique, you’re going to want this roasted red cabbage on repeat.
Why We’re Crushing on This Red Cabbage Recipe
Let’s break it down. Here’s why this one’s worth a spot on your table:
- Roasted cabbage = game-changer. You know how roasting transforms Brussels sprouts or carrots into something almost candy-like? Same goes for cabbage. The high heat brings out its natural sweetness while the edges get beautifully crispy.
- The grape agrodolce steals the show. A mix of CA GROWN table grapes, raisins, and white wine? Yes, please. This Italian-inspired sweet-and-sour sauce adds a whole other layer of flavor.
- It’s bursting with CA GROWN goodness. From the red cabbage and table grapes to the raisins, walnuts, and olive oil, this dish is a celebration of the Golden State’s agricultural prowess.
👉 Pro tip: We love to drizzle a bit of California honey on top just before serving. Trust us on this one. Sweet + savory = addictive!
These CA GROWN Ingredients? They’re Doing the Most
Let’s take a minute to shout out the ingredients that make this dish shine. Because knowing where your food comes from? That matters.
🥬 Red Cabbage (aka leafy greens)
Did you know California produces over 75% of all leafy greens in the U.S.? That includes red cabbage, which grows beautifully in our mild climate. It’s rich in vitamins A and K, loaded with antioxidants, and packed with fiber.
🍇 California Table Grapes & Raisins
California is the nation’s #1 producer of table grapes and raisins. The state’s Mediterranean climate is ideal for growing the most flavorful grapes, and drying them into those little golden and purple gems that go into our recipe for grape agrodolce.
🌰 California Walnuts
California grows 99% of the commercial walnuts in the U.S., which bring the perfect earthy crunch to balance out the sweetness of the sauce.
🍷 Dry White Wine
Wine lovers, this one’s for you. California is the top wine-producing state in the country, and the dry white wine used in this dish lends depth and acidity to the agrodolce.
🫒 Olive Oil
California olive oil is incredible. The rich, buttery flavor elevates the roasted cabbage and makes the whole dish sing.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
Roasted Cabbage: A Love Letter
There’s just something magical that happens when cabbage meets a piping hot oven. If you haven’t tried roasted cabbage yet, this is your sign. The transformation is real: what starts out crunchy and raw ends up tender, savory, and downright addictive.
👉 Curious about more ways to roast cabbage? Check out our other fave from The Bean Book: Roasted Cabbage with Heirloom Beans (Trust us, you’re going to want to bookmark this one, too.)
Want More Red Cabbage Recipes?
Don’t stop at one. Here are a few more recipes to keep you cooking with CA GROWN red cabbage all season long:
- 🥬 California 7-Layer Salad Recipe
It’s like your childhood favorite, only leveled up with CA GROWN ingredients. - 🥘 Braised Red Cabbage
Sweet, savory, and perfect for fall and winter dinners. - 🥗 Chinese Chicken Salad, LA Restaurant-Style
Crunchy, tangy, and full of flavor.
This Red Cabbage Recipe Is a Keeper
If you’ve been sleeping on red cabbage, now’s the time to wake up. Whether you’re planning a dinner party or just trying to add a little extra flavor to your weeknight meal prep, this sweet and sour roasted cabbage hits all the right notes.
It’s vibrant. It’s bold. And best of all? It’s made with ingredients you can feel really good about—because they’re grown right here in the Golden State.
SAVE THIS CA GROWN SPOTIFY PLAYLIST FOR YOUR NEXT MEAL PREP SESSION:
🌱 Let’s Keep This Love for CA GROWN Going Strong
If you make this roasted red cabbage recipe—or any of the others we’ve linked—don’t forget to:
✅ Share it on social and tag us using #CAGROWN
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Sweet and Sour Roasted Red Cabbage
Ingredients
To roast the cabbage:
- 1 small head of red cabbage cut into 6 wedges (about 1200 grams)
- 3 TBSP olive oil
- coarse kosher salt and ground black pepper to taste, we used 2 TBSP kosher salt and 1/2 TBSP coarsley ground black pepper.
To make the grape agrodolce:
- 1 cup California raisins. we used a medley of different types of raisins, but you could use all one type of raisins if desired.
- 1 cup dry white wine
- 1/2 cup toasted walnuts
- 1 cup red wine vinegar
- 1/2 cup granulated sugar
- 1 shallot minced
- 1/2 TBSP coriander seeds
- 1 cup seedless red grapes sliced
- 1/4 cup extra virgin olive oil
- coarse kosher salt
To serve:
- 3-4 TBSP honey
- 1-2 TBSP whole parsley leaves
Instructions
Start by roasting the red cabbage:
- Preheat the oven to 450°F (230° C). Set a baking sheet into the oven without anything on it to warm while you prep the cabbage.
- Brush the cabbage wedges all over with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning in with your hands to ensure the cabbage and all of its nooks and crannies are covered.
- Carefully remove the hot baking sheet from the oven and place it on a level surface that is heat resistant. Place the cabbage wedges, with one of the cut sides down, on the baking sheet. The cabbage should sizzle and pop a bit when they hit the hot pan.
- Slide the baking sheet into the oven and roast for 25-30 minutes, flipping over to the other cut side halfway through the cooking time.
- The finished cabbage will be well browned and tender when pierced in the core with the tip of a knife. Once the wedges are tender, place them under the broiler for 3-4 minutes to brown the edges a bit deeper.
While the cabbage roasts make the agrodolce:
- Place the raisins in a small bowl and pour the white wine over the top. Set aside.
- In a medium saucepan, combine the vinegar, sugar, shallot and coriander seeds. Simmer over medium heat until sauce reduces by half and thickens, about 10-12 minutes. Remove from heat.
- Drain the raisins, then discard the liquid. Now add the raisins, toasted walnuts, grapes, and olive oil to the vinegar mixture. Season with salt to taste.
To serve:
- Once the cabbage is done roasting, transfer it to a serving platter and top with the grape agrodolce, honey, and whole parsley leaves if you like.