Red cabbage is delicious, hearty, and brilliantly reddish-purple. I love it as a bright veggie amid winter greyness. Not only is red cabbage vibrant, but it is actually quite versatile, healthy and very inexpensive. I grew up eating it prepared in the classic Austrian/German way (rotkohl), which is shredded and braised with apple, vinegar, and onion sort of like a sweet sauerkraut. I love to eat it this way. I also love roasted red cabbage.

Roasted red cabbage is minimally bitter; as it cooks, it releases the sweetness hidden in its purple leaves. Caraway adds a nutty layer of flavor which complements the classic pairing of apple and blue cheese. You never would have thought red cabbage could taste so delicious!


  • 1 head red cabbage, cored and chopped into 1-2 inch strips and wedges
  • ¼ cup + 2 teaspoons olive oil, divided
  • 2 tablespoons caraway seeds
  • 1 tablespoon salt
  • 3 teaspoons freshly ground black pepper, divided
  • 1 onion, sliced
  • 1 shallot, sliced
  • ¼ cup fresh breadcrumbs
  • 1 teaspoon oregano
  • ¼ cup blue cheese, crumbled
  • 1 apple, diced
  • ¼ cup fresh dill, chopped


Preheat the oven to 425°F. Place the chopped cabbage in a large bowl and add the salt, 1 teaspoon of the pepper, ¼ cup of the olive oil, and the caraway seeds. Mix to combine and pour out onto a baking sheet. Leave space on about ¼ of the baking sheet and add the sliced onion and shallot. Drizzle with 1 teaspoon olive oil.

Roast in the oven for about 45-50 minutes. The cabbage will be soft but still chewy.

While the cabbage roasts, heat the remaining 1 teaspoon of olive oil in a skillet and add the breadcrumbs, oregano, and remaining teaspoon of freshly ground black pepper. Toast for 5 minutes until golden.

Remove the cabbage from the oven and serve warm, topped with apple, blue cheese, breadcrumbs, and fresh dill.