Oven-baked red cabbage is a delicious, light vegetable recipe, perfect as an alternative appetizer or as a side dish or gratin main course with a nice slice of cheese on top. Grandma Benedetta often prepares it for her grandchildren, accompanied by a pan of roasted potatoes.
SEASON: red cabbage (also known as red kraut or red-purple savoy) – from October to February.
Other red cabbage recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 153.98 (Kcal)
- Carbohydrates 9.01 (g) of which sugars 4.51 (g)
- Proteins 5.52 (g)
- Fat 11.75 (g) of which saturated 1.03 (g)of which unsaturated 0.11 (g)
- Fibers 2.62 (g)
- Sodium 127.46 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Oven-Baked Red Cabbage
- 6 slices red cabbage (about half)
- to taste extra virgin olive oil
- to taste fine salt
- Half clove garlic
- to taste chili pepper (or pepper)
- to taste cinnamon powder
- 1.76 oz cheese (or chopped nuts)
- to taste oregano (or thyme, rosemary, and sage)
As an alternative to cheese, once cooked, you can serve it with:
– a yogurt sauce (plain soy for vegans), balsamic vinegar (or grated organic lemon or orange zest), honey (or maple syrup), and salt.
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Read the nutritionist’s opinion at the end.
- Parchment paper reusable
Oven-Baked Red Cabbage
Remove the outer and damaged leaves of the cabbage, then wash and cut it into slices with a thickness of 0.6 – 0.8 inches.
Place it on the baking tray lined with parchment paper, using a teaspoon (or the food brush) to lightly season with the sauce (I made an emulsion of oil, minced garlic, chili pepper, cinnamon, and salt).
Bake on a high rack in a preheated static oven at 356 °F for about 15 minutes.
In the meantime, prepare the cheese in cubes and add it on top of the cooked cabbage slices. Alternatively, for a completely plant-based version, you can add coarsely chopped nuts (cashews, almonds, hazelnuts, or walnuts).
Return to the oven, this time on the middle rack, to melt the cheese.
Serve hot.
STORING the oven-baked red cabbage
I recommend consuming the oven-baked red cabbage immediately; if there’s any left, store it covered in the refrigerator and consume it within a couple of days, reheating it slightly (in the oven or microwave) before serving.
BENEFITS of red cabbage
Nutritionist Alice Scarrone talks:
Red Cabbage: a rainbow of health in your kitchen
Did you know that red cabbage is not just a splash of color for your dishes, but a real treasure trove of health benefits? This vegetable rich in nutritional properties is a perfect ally for our body, capable of protecting, purifying, and nourishing in a surprising way!
A concentrate of antioxidants: Red cabbage owes its intense color to the presence of anthocyanins, natural pigments that are part of the flavonoid family. These powerful antioxidants not only counteract cellular aging but are also able to reduce inflammation and protect the heart. Moreover, some studies suggest that anthocyanins may help improve memory and cognitive function!
Fiber and intestinal health: Like many cruciferous vegetables, red cabbage is rich in fiber, which promotes good digestion and contributes to intestinal well-being. But that’s not all: red cabbage also contains a particular type of soluble fiber called inulin, which can promote the growth of “good” bacteria in our gut microbiota, thereby enhancing digestive health and the immune system.
Source of vitamins C and K: This cabbage is an excellent source of vitamin C, which stimulates the immune system and fights infections. But not only that: it is also rich in vitamin K, essential for bone health and blood clotting, making it a great ally for osteoporosis prevention.
An ally for the skin: The vitamin C present in red cabbage is also a powerful ally for the skin. It promotes collagen synthesis, helping to keep the skin elastic and firm, as well as protecting against free radical damage that accelerates skin aging.
Cancer protection: Scientific studies have shown that the bioactive compounds contained in red cabbage, such as isothiocyanates and glucosinolates, possess anticancer properties. These compounds help neutralize carcinogens and reduce the risk of developing cancers, particularly those of the colon and stomach.
