Here is a surprisingly easy vegetable roast recipe then! Roasted red cabbage with creamy tarragon butter, what a great vegetable dish!! And I have a good idea what great vegetable side will also appear on our dinner table for Thanksgiving this year.
I am definitely in! Are you?
Seriously?
Roasted red cabbage?
Well why not!
Head of Cabbage
And here is why.
Whenever I buy one whole head of red cabbage, then both the hubs and I know that we will be eating cabbage for one week straight from that moment on. Those puppies are not small. However we don’t mind because I really love cabbage.
And by that I mean any type of cabbage in general.
So it is just a matter of trying to find different ways, ideas and recipes to prepare it.
Jump on the red cabbage brainstorm train with me!
Easy Oven Roasted Red Cabbage Recipe
I already prepared and published a bunch of recipes with red cabbage here on my blog. Let’s take a look at a few!
What do you think of red cabbage soup with blue cheese? That is one of the most popular recipe on my website by the way! You will also love my pickled red cabbage for hotdogs and tacos! I love that crunch of the cabbage. And it looks spectacular as well!
Here are a couple of other ideas: creamy red cabbage slaw, spiced red cabbage with veal sausage and braised red cabbage.
Red Cabbage Recipes
I am also thinking of red cabbage and bacon, red cabbage au gratin and red cabbage risotto!
I once tasted a rich radicchio risotto with butter and parmesan cheese but because I can’t find radicchio around here, I think I should just give it a try with red cabbage!
So how about that?
I still had some tarragon butter left after preparing my baked sweet onions so I then used that to top this roasted cabbage with.
What an excellent flavor match!
Enjoy!
Easy Oven Roasted Red Cabbage Recipe
- ½ head fresh red cabbage
- ½ cup vegetable stock (120 ml)
- 1 tbsp dried herbs
- 2 tbsp unsalted butter
- 2 tbsp fresh tarragon leaves
- olive oil
- 3 cloves
- pepper
- salt
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Slice the cabbage in half and do the same with those to parts as well so you end up with 4 even cabbage wedges. Place them in a medium baking dish.
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Then sprinkle the wedges with olive oil and season with a dash of pepper and salt. Sprinkle with the dried herbs and add the cloves. Pour in the vegetable stock.
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Cover the baking dish with a sheet of tinfoil and then secure it tightly around the edges.
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Bake the cabbage in a preheated oven at 460°F (230°C) for 30 minutes. Then remove the tinfoil and let the cabbage roast for another 30 minutes at the same temperature. In the meantime add the butter and the fresh tarragon to a clean blender. Season with a pinch of pepper and salt. Pulse into a creamy mixture. Check the seasoning and then add extra pepper or salt to taste. Once the cabbage is roasted, remove the dish from the oven and transfer the wedges onto large serving dish. Top with the tarragon butter and serve hot.
your recipe says ‘cloves’ do you mean cloves of garlic or cloves the herb….