Go Back

Roasted Cabbage With Hot Honey

A delightful side dish featuring roasted cabbage enhanced with sweet and spicy hot honey. Simple to make and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 (2 1/2 – 3 pound) green cabbage Fresh and crisp, the cabbage is the star of this recipe.
  • 1 medium red onion (cut into 8 wedges) Juicy and slightly tangy.
Flavorings
  • 2 tablespoons butter Adds depth to the dish.
  • 2 tablespoons extra virgin olive oil Enhances flavor with a lush mouthfeel.
  • ¼ cup honey Becomes the star of the sauce with a touch of heat.
  • 1 teaspoon crushed red pepper flakes Lends spice to the honey.
  • 1 teaspoon Dijon mustard Adds a tangy depth to the sauce.
  • 1 teaspoon apple cider vinegar Enhances the sauce with its acidity.
Seasonings
  • to taste Kosher salt Essencial for bringing out natural flavors.
  • to taste Pepper Balances the dish perfectly.

Method
 

Preparation
  1. Preheat the oven to 425℉.
  2. Slice the cabbage into 8 wedges, keeping the core intact.
Cooking
  1. In a 12" cast iron skillet, combine the butter and olive oil over medium heat until the butter melts fully.
  2. Add the cabbage wedges to the skillet, arranging them to fit snugly. Sprinkle generously with kosher salt and pepper.
  3. Gently slide the cabbage to ensure it is coated in the butter and oil mixture, and season again with salt and pepper.
  4. Add the onion wedges, pushing them into the crevices of the cabbage.
  5. Slide the skillet into the oven and roast for 60 minutes, flipping the cabbage halfway through.
  6. While the cabbage is roasting, combine the honey and crushed red pepper flakes in a small pan over low heat until just simmering.
  7. Remove the pan from heat and stir in the mustard and apple cider vinegar.

Notes

Experiment with different types of mustard and add other vegetables like carrots or potatoes for variety. Leftovers can be used in salads or wraps.