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–+ servings
A table for two with roasted red cabbage wedges and white wine.

Sweet and Sour Roasted Red Cabbage

Meg van der Kruik
Roasted to perfection and drizzled with a sweet and tangy grape agrodolce, this red cabbage recipe celebrates the bold flavors and beautiful crops grown right here in California. Learn why red cabbage deserves the spotlight on your plate this season.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, Side Dish
Cuisine American
Servings 6 servings
Calories 478 kcal

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 coarsely 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.

Video

Nutrition

Serving: 1wedgeCalories: 478kcalCarbohydrates: 63gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 52mgPotassium: 703mgFiber: 6gSugar: 35gVitamin A: 1635IUVitamin C: 83mgCalcium: 94mgIron: 3mg
Keyword agrodolce, cabbage, cabbage recipe, cooking with wine, red cabbage, sweet and sour, table grapes, White Wine
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