Roasted Balsamic Red Cabbage


Harris Farm - Roasted Balsamic Cabbage Recipe

Harris Farm - Roasted Balsamic Cabbage Recipe

Red cabbage becomes sweet when roasted with a soft texture and crispy outer leaves. It pairs perfectly with pork to add extra flavour to a simple dinner of pork sausages or a roast pork shoulder.


  • 1 whole red cabbage

  • 2 tbsp balsamic vinegar

  • 1 tsp honey

  • 2 tbsp live oil

  • 2 tsp fennel seeds

  • 1 tsp sea salt

  • 1 1/2 tbsp parsley leaves roughly chopped


  1. Preheat the oven to 180°

  2. Combine the balsamic vinegar, honey and olive oil in a small jug . Stir well to combine.

  3. Toast the fennel seeds in a dry fry pan. Add the toasted seeds and sea salt to a mortar and pestle. Pound until it is a rough powder.

  4. Slice the whole cabbage into segments, remove any outer leaves and the woody stem. Place cut side down on large baking tray lined with baking paper.

  5. Brush the cabbage segments with the balsamic mixture using a pastry brush. Sprinkle over the top with half of the spice powder. 

  6. Bake in the oven for 35-40 minutes or until the cabbage is tender and the outer leaves are crispy.

  7. Serve straight from the oven with the the remainder of the spice mixture sprinkled over the top along with the parsley leaves.

Prep / cook: 45-50 minutes

Serve: 4-5

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here