Slow-Roasted Sweet Red Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
Celebrate: Plant Based Recipes for Every Occasion

By Bettina Campolucci Bordi

Published 2021

  • About

I make this at Christmas every year and have done for a while. Everyone who tries this recipe makes it a staple as it is such a great way to eat cabbage. The slow cooking process brings out the natural sweetness of the cabbage and this dish also keeps well in the fridge when made in a bigger batch.


  • 1 small whole red cabbage
  • 3 tablespoons olive oil
  • 1 red onion, sliced


Cut the cabbage in half down the middle and remove the hard core. Cut into thin slices.

Heat the olive oil in a large pan or wok (large enough to hold all the cabbage), then add the cabbage, onion, and salt and pepper. Start with a higher heat, as the salt will release liquid from the cabbage, then reduce to a low heat and cook down slowly for at least 30 minutes, stirring occasionally.