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Roasted Mixed Cabbages


You can use any assortment of firm vegetables, such as a mix of brussels sprouts, turnips, cabbages, and shallots, for this recipe.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2011


  • 3 1/4 pounds red cabbage (from 2 heads), cored and cut into 3/4-inch-thick wedges
  • 2 pounds green cabbage, cored and cut into 3/4-inch-thick wedges
  • 6 thyme sprigs
  • 2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 425 degrees. Toss cabbages with thyme and oil. Season with salt and pepper.

  2. Roast cabbages on 2 rimmed baking sheets, tossing every 15 minutes, until tender and slightly charred, about 1 hour 15 minutes.

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