Roasted Purple Cabbage with Raisins & Fresh Cranberries

This gorgeous sheet pan side is bursting with imperial purples and holiday reds, along with the sweet chewiness of caramelized raisins. Pair with roasted sausages and polenta slices for a royally delicious autumn meal. Pluck a few celery leaves from the center of a bunch and sprinkle on for garnish.

Roasted Purple Cabbage with Raisins & Fresh Cranberries

by Beth Short-Rhoads

Serves 4


1 cup apple juice or cider

1 head purple cabbage

2 tablespoons butter

¾ teaspoon salt

⅓ cup raisins

2 teaspoons Dijon mustard

⅓ cup fresh cranberries

Garnish: chopped celery leaves


Preheat oven to 425 degrees. In a saucepan, simmer apple juice over medium heat until reduced to ¼ cup.


Meanwhile, chop cabbage into 1-inch squares and measure out 9 cups. Place in a bowl and set aside. When the apple juice is reduced, remove from heat. Stir in butter and salt. Pour mixture over cabbage and stir well to coat.


Spread cabbage over a large baking sheet (or 2 smaller ones). Roast for 15 minutes. Stir raisins into cabbage and roast for an additional 10 minutes. When cabbage is done, mix with the Dijon mustard. Toss with the cranberries, then garnish with celery leaves.



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