This roasted cabbage with honey and crushed red pepper flakes is an easy side dish that’s perfect for a weeknight or Sunday dinner.
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I’m excited to join my fellow food blogger fam to celebrate Black History Month with the 3rd annual virtual potluck. And per usual, I’m bringing a side dish!
My Sweet & Spicy Roasted Cabbage is made with fragrant and toasted sesame oil, crushed red pepper flakes, and a drizzle of warm honey for a slightly sweet finish.It's the 3rd annual Black History Month Virtual Potluck and I'm bringing Sweet and Spicy Roasted Cabbage! #BHMPotluck
I grew up eating cabbage the usual southern way – cooked down in a pot with or without meat until tender. And I still eat it that way with cornbread. But I have to say… this roasted cabbage is so easy and delicious, that it’s been my go-to method for a few years now.
This simple recipe needs only a few ingredients. The key to getting that gorgeous color is space. And a generous dose of oil. The toasted sesame oil adds an irresistible nutty flavor. I don’t recommend skipping it but if you don’t have any on hand, try olive or avocado oil.
The hot oven helps create that beautiful golden color. To make sure you get a good char, make sure the cabbage wedges are dry when you place them on the pan. And importantly, take care not to crowd the pan so that the cabbage has room to caramelize not steam.
Truth be told, the cabbage develops a lovely sweetness from roasting alone. But that generous honey drizzle sets it off.
I’ll be sharing some of my favorites from the potluck throughout the month over on Instagram and Facebook but go ahead and grab my recipe and check out what we’re serving up in the list below. You can also follow #BHMPotluck throughout February to see what we’re cooking!
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Hot Honey Roasted Cabbage
- 1 medium head green cabbage
- 1 tbsp olive or avocado oil
- 2 tbsp toasted sesame oil
- 2 tsp crushed red pepper flakes
- coarse salt, to taste
- 2 tbsp honey
- Preheat oven to 450ºF. Brush a large sheet pan with the avocado oil.
- Cut the head of cabbage in half and remove the core. Slice into about 8 - 1 inch wedges. Place wedges on the pan in a single layer. Brush evenly with the toasted sesame oil, sprinkle with red pepper flakes, and salt to taste.
- Roast cabbage about 15 minutes or until the underside is browned. Turn each wedge (carefully). Roast an additional 10 minutes, until the cabbage is tender but not softened. When done, drizzle with warm honey. Serve warm or at room temperature.
Black History Month Virtual Potluck Recipes:
Beautiful Eats & Things | Okra, Corn, & Tomato Chicken Stew
Beyond The Bayou Blog | Mackerel Balls With Biscuits & Cane Syrup
B Sugar Mama | Red Beans and Rice
Butter Be Ready | Caribbean- Curry Goat with Rice and Peas
Cooks with Soul | Boudin balls
D.M.R. Fine Foods | Spice Roasted Chicken
Dash of Jazz | Soul Food Power Bowl
Dish it with Tisha | Jamaican Curry Chicken
Domestic Dee | Chicken Sliders
Eat.Drink.Frolic. | Bourbon + sweet potato pie
First and Full | Homemade Peach Pie
Food Fidelity | Nashville Hot Shrimp Sandwich
Food is Love Made Edible | Smothered Okra with Chicken and Smoked Sausage
Foodie In New York | Chess Pie
Immaculate Bites | Pimento Cheese
Kaluhi’s Kitchen | Pilipili & Rosemary marinated mbuzi choma with Kachumbari
Kenneth Temple | Chicken & Sausage Gumbo
Marisa Moore Nutrition | Sweet and Spicy Roasted Cabbage
Meiko And The Dish | Hot Buttered Rum Biscuits
My Life Runs On Food | Southern Style Caesar Salad
Rosalynn Daniels | Osso Bucco
Savory Thoughts | Haitian Patty
Simply LaKita | Fried Okra
Sweet Tea & Thyme | Spiced Peach Shortcakes
That Girl Cooks Healthy | Scotch Bonnet Pepper Sauce
The Hungry Hutch | Cornbread Dressing
The Seasoning Bottle | Guava Short Ribs
Whisk It Real Gud | Banana Bread