Roasted Red Cabbage with Orange and Walnuts

Red Cabbage with Roasted Edges

Red cabbage is sturdy enough to roast in wedges: the outer leaves brown and dry out slightly, while the core cooks through without falling apart straight away. So leave a little of the core attached to each wedge. It holds the leaves together when you turn the cabbage. Cut the cabbage through the core into eight wedges and choose one that feels heavy and compact; you can remove any loose or damaged outer leaves.

The oven heat brings out the cabbage’s natural sweetness. A hot baking sheet and a thin coating of oil help the cut sides brown instead of steam. Start by placing the wedges on one cut side, with some space between them. Turn them carefully, sliding a thin spatula under each wedge and supporting the side with tongs; don’t grip them with the tongs alone, or the leaves may come loose. A few dark spots are good, but take the cabbage out of the oven before the thin outer leaves burn.

Orange goes well with red cabbage’s earthy, slightly bitter character. The juice adds freshness to the vinaigrette, while the zest brings fragrant citrus oils. A little mustard helps the oil and juice combine; red wine vinegar keeps the dressing lively, and honey rounds off the sharpness. Taste the vinaigrette before spooning it over the warm cabbage. If the orange is very sweet, add another small splash of vinegar. Without the honey, the dressing has a sharper flavor.

Walnuts add a substantial crunch and a slightly bitter flavor that complements the roasted cabbage. Toast them separately in a dry frying pan, where you can keep a close eye on them so they don’t burn on the hot baking sheet. Let them cool before roughly chopping them; this helps the pieces stay crunchy when you add them just before serving. Parsley brings a fresh, green contrast. You can use flat-leaf parsley instead of curly parsley.

Red cabbage is mainly an autumn and winter vegetable, while oranges are often at their best in the colder months; outside that season, the dish also works with firm cabbage and a juicy orange. Serve the wedges as a side dish with potatoes, roasted meat, or a meal with grains and legumes. The cabbage is best straight after roasting, while the edges still have a little bite. Store leftovers covered in the refrigerator and heat them through in the oven; add the walnuts and vinaigrette only after reheating if you want to preserve their texture.