Roast Red Cabbage & Apple

red cabbage 2Wonderfully Autumnal and easy to prepare, this is a dish for plonking in the middle of the dinner table on cold evenings for everyone to try. Best served along-side seasonal squash or your Sunday roast, the addition of balsamic vinegar brings a welcome tangy-ness and zing to what can sometimes be a few months of heavy comfort food.

Whether you’re pottering around the house or prepping for a party, pop this in the oven and leave it to transform as you tend to other things.


(serves 4)

  • ½ a large red cabbage
  • 2 apples
  • large glug of olive or avocado oil
  • large glug of balsamic vinegar
  • pinch of good quality salt and pepper
  • 1 cinnamon stick


Pre-heat the oven to 200C

Line a baking dish with foil – use enough so you can fold it back over itself

Chop the red cabbage into strips or bite-size pieces and place in the foil-covered dish

Chop the apple and place that in with the cabbage

Drizzle generously with olive oil, sprinkle over salt and pepper, and drizzle again with balsamic vinegar

Mix well to ensure everything is covered

Stick a cinnamon stick in the middle of the cabbage and apple

Cover the dish with the rest of the foil and place in the oven

Leave for 45 minutes to 1 hour

After 45 minutes, carefully peel back the foil. If the cabbage is soft and the seems cooked, tear the foil ‘lid’ off and place the dish back in the oven on the top shelf

Continue to bake for 15-20 minutes or until the red cabbage is slightly charred

Once cooked through, tip everything minus the cinnamon stick into a bowl and serve


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