Roasted Red Cabbage with Peanut Sauce
Roasted cabbage turns sweet, buttery, and crisp in the oven—an underrated veggie perfect as a side dish, in salads, bowls, or served with noodles.
Servings 4 serves
Calories 236kcal
Ingredients
Red Cabbage
- ½ head red cabbage cut into 4 wedges
- 1 tablespoon olive oil or enough to coat; approx. 13g
- ½ teaspoon salt approx. 3g
Peanut Sauce
- ½ cup peanut butter smooth, natural; approx. 135g
- ¼ cup water
- 1 tablespoon lime juice from about ½ lime
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon fresh ginger minced; approx. 2g
- 2 cloves garlic minced; approx. 6g total
- ¼ teaspoon smoked paprika optional
To serve
- 2 tablespoons fresh coriander chopped; optional garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the cabbage in half through the core, then cut each half into two wedges (you’ll have 4 wedges total). Place them on a baking sheet or roasting pan.
- Drizzle the wedges with olive oil and sprinkle with salt, coating each side evenly. Roast for 45 minutes, flipping once halfway through, until the cabbage is tender with crispy, slightly charred edges.
- While the cabbage roasts, whisk together the peanut butter, water, lime juice, soy sauce, ginger, garlic, and smoked paprika (if using) in a small bowl or jug until smooth and creamy.
- Plate the roasted cabbage and drizzle generously with peanut sauce. Garnish with fresh cilantro, if desired. Serve warm as a side or over noodles, rice, or salad bowls.
Video
Nutrition
Calories: 236kcal | Carbohydrates: 17g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 671mg | Potassium: 475mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1236IU | Vitamin C: 63mg | Calcium: 71mg | Iron: 2mg