Crispy Roasted Purple Cabbage

Purple cabbage is sliced thin and roasted to create ultra-crispy strands! Roasted purple cabbage is so simple, delicious, and healthy too!

My favorite way to cook cabbage:

I love the bright purple hue of a red cabbage! It's a versatile veg that shines in slaw, salad, or sauteed.

But my favorite way to cook purple cabbage is in the oven on high heat until it's dark brown and super crispy!

It's great as a side dish, but I just snack on it right as it comes out of the oven. Roasted purple cabbage is super simple! It takes less than 10 minutes to cut it up and throw it in the oven.

Key Ingredients:

• Purple cabbage - Purple cabbage (or red cabbage) is a nutrient-dense veg with bright purple leaves! You can find it in the refrigerated produce aisle near the green cabbage. Look for one that's heavy for its size.
• Avocado oil spray - I used Chosen Foods 100% Pure Avocado Oil Spray. I buy a two pack from Costco and they last a while. If you can't find it or it's too pricey, you can brush the cabbage leaves with olive oil instead.
• Kosher salt - Or salt of choice. I prefer kosher salt for it's pure salty flavor and large granules. Himalayan or sea salt are good options too!

How to Make Crispy Purple Cabbage:

1. Cut up the cabbage:

• On a nonslip cutting board, cut the cabbage in half lengthwise, through the core.
• You only need one half for this recipe, so wrap the other side up and refrigerate it.

• Place the remaining cabbage on the cutting board, cut side down. Cut the cabbage in half again lengthwise. You should be cutting through the core.
• Slice the cabbage thinly, about ¼ inch thick. If you cut the cabbage too thick, it won't get crispy!
• You can cut the core from each piece, leaving a little bit so it doesn't fall apart when you move it.

2. Roast the cabbage:

• Place the cabbage slices on two sheet pans, giving them space and not crowding the pan. If you overcrowd the pan, they will steam and not get crispy.
• Use your fingers to separate the strands a bit. This helps them crisp up!

• Spray the cabbage with an even layer of avocado oil spray. Alternatively, you can brush them with olive oil. Sprinkle with salt.
• Roast at 425 degrees until you see a lot of dark brown, crispy pieces.
• Remove from the oven and enjoy immediately!

Expert Tips:

• For ultra-crispy cabbage, don't cut it too thick! A quarter inch is perfect. Any thicker and the cabbage won't get crispy.
• Don't crowd the pan. Give each slice a little bit of space. If you fit as much cabbage on the pan as possible, it will steam and not get as crispy.
• Timing is a personal preference. The longer you go, the crispier it gets.

Storage:

• Crispy purple cabbage is best enjoyed right when it comes out of the oven!
• If you have leftovers, store in an airtight container in the fridge for up to 2 days.

Simple Side Dishes:

• Honey Sriracha Brussels Sprouts
• Easy Candied Brussels Sprouts
• 10 Minute Garlic Butter Broccoli
• Crispy Roasted Potatoes & Broccoli
• Oven Baked Potato Wedges with Chipotle Sauce