Roasted cabbage with hot honey is a simply delicious way to enjoy cabbage. Roasting elevates its flavor and the hot honey takes it over the top. Delicious!
Cabbage is so blah - am I right? But it’s very good for you.
Here’s a delicious way to enjoy cabbage. Roast it until it chars beautifully then drizzle it with an incredible hot honey. You are going to LOVE this recipe.
A FEW HEALTH BENEFITS OF CABBAGE
- Helps with inflammation
- It’s a great source of vitamin C
- Helps with lowering cholesterol
- Improves your skin
Sounds good right? Those are just a few reasons to eat cabbage. Here’s another:
Cooked right, it’s delicious!
MORE CABBAGE RECIPES:
NONTRADITIONAL BOILED DINNER 
CHARRED CABBAGE SLAW WITH SLICED RED ONIONS 
SIMPLE CREAMY COLESLAW
This is a super simple recipe. All you have to do is slice the cabbage, arrange them in a skillet, season, and roast.
I make this using a 12” cast iron skillet. Don’t have one? You can get one here.
SLICING THE CABBAGE CORRECTLY IS KEY
Slice the cabbage through the core to keep the leaves intact. You want to get eight wedges to allow each wedge to get charred beautifully. You don’t want the wedges too thick.
BOTH BUTTER AND OLIVE OIL ARE USED
We are going to use both olive oil and a little butter for flavor. Simply add the oil and butter to the skillet and just heat to melt the butter.
COAT EACH WEDGE
Arrange the wedges in the skillet making sure the side gets coated with the fats. Then flip them over and coat the other side with fat. The cabbage should fit beautifully. See the photos for a guide.
DID I MENTION RED ONIONS?
To add both flavor and color, we are going to slice a red onion and scatter it around the cabbage. The punginess from the onion is a beautiful contrast to the cabbage.
SEASON AND ROAST
We are only going to season with some kosher or sea salt and pepper. Sprinkle a few good pinches over the cabbage and onions. Trust me, for this recipe that is all you need because we are going to drizzle the finished product with hot honey.
We are going to roast the cabbage and onions for an hour. Yes, an hour. After 30 minutes, flip the cabbage to get a golden color on both sides.
HOT HONEY MAKES CABBAGE GO FROM HO HUM TO WOW!
There are many recipes for hot honey but this is how I make mine. I add a little Dijon mustard and apple cider vinegar to honey and crushed red pepper. Damn, this is good stuff.
To make it drizzle easily, make sure to warm it up to make it loose. This is good stuff, but we don’t want globs of it. We want just a light coating.
When creating this recipe for roasted cabbage with hot honey, I was surprised that it was the first thing to go at dinner. I served it with steak and potatoes. That should tell you something.
Then when I took a bite I knew why it went so fast. It’s freaking delicious. In fact, my son came late to the dinner table and the cabbage was gone. You snooze, you lose.
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Ingredients
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium cabbage about 3 pounds
- 2 red onions cut into 8 wedges each
- Kosher salt
- Pepper
HOT HONEY::
- ¼ cup honey
- ½ teaspoon red pepper flakes
- 1 teaspoon dijon mustard I use whole grain
- 1 ½ teaspoons apple cider vinegar
Instructions
- Preheat oven to 425°.
- Slice cabbage into 8 wedges keeping core intact.
- Add butter and oil to the skillet place over heat to melt. Remove from heat.
- Add cabbage wedges and arrange to fit in the skillet.
- Sprinkle with a good pinch of salt.
- Slide them around to coat in fat.
- Flip them over and salt again.
- Add the onion slices, pushing them into the crevices to get coated with the oil and butter.
- Roast for 60 minutes, flipping halfway through. Since the cabbage still has the core intact, it should be fairly easy to flip. Use tongs and grab the middle of the cabbage crosswise, and turn over. This way, you are guaranteed soft, caramelized cabbage.
MAKE THE HOT HONEY:
- Meanwhile, add the crushed red pepper in a small saucepan and heat just for seconds and shake the pan to warm them up.
- Add the honey, Dijon mustard, and vinegar or hot sauce. Stir until combined and loose. Remove from heat. Don’t overcook or the honey will harden after being drizzled over the cabbage.
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