Description
This traditional Romanian caramelized cabbage recipe features tender wedges of green cabbage roasted to golden-brown perfection with sautéed onions, smoked paprika, and a tangy vinegar finish. The slow roasting process brings out the natural sweetness of the cabbage, making it a flavorful and comforting side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 1 medium green cabbage (about 1.5 kg)
- 1 medium onion, thinly sliced
Oils & Seasonings
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
Other
- 2 tablespoons vinegar (white or apple cider)
Instructions
- Prepare the cabbage: Remove any damaged outer leaves from the cabbage, cut it into quarters, and then slice each quarter into thick wedges. This ensures even cooking and retains texture.
- Sauté onions: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced onion and sauté until soft and translucent, about 5-7 minutes, to add sweetness and flavor.
- Combine and arrange: Place the cabbage wedges in a large mixing bowl, add the sautéed onions, salt, black pepper, and smoked paprika. Toss gently to coat everything evenly. Transfer the mixture to a large baking dish, spreading it out in a single layer, then cover tightly with aluminum foil.
- Roast covered: Preheat the oven and roast the covered cabbage for 45 minutes. This slow roasting method softens the cabbage and allows the flavors to meld.
- Add vinegar and continue roasting: Remove the foil, drizzle 2 tablespoons of vinegar over the cabbage, and stir gently to combine the flavors. Return the dish uncovered to the oven and roast for another 30-40 minutes, turning the cabbage wedges halfway through to achieve an even golden-brown caramelization and tender texture.
Notes
- For a deeper smoky flavor, use smoked paprika but feel free to substitute with sweet paprika if preferred.
- Adjust the amount of vinegar to taste if you prefer a tangier or milder finish.
- This dish can be served warm or at room temperature and pairs well with roasted meats or as a vegetarian main side.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
