This Sweet and Sour Baked Cabbage is healthy, not using any honey or sugar, has a surprising mixture of textures and delicious sweet and sour flavours.
The cabbage recipe is also super easy to make and versatile too. Goes nicely as a side dish of pretty much any dinner.
Talking about versatility, you can enjoy it hot or cold.
- Red Cabbage: you can replace for the white cabbage, the green, cannonball or danish, with pretty much the same results. There is a list with pictures here. The savoy and the others are not recommended as they are much too softer for this recipe.
- White Raisins: they have to be the white ones for the sweetness and fleshier texture.
- Orange Juice: better if you use an orange, but an unsweetened juice is fine too.
- Olive Oil
- Red Wine Vinegar: I recommend the red one as it matches better the sweetness of our vegan “honey”.
- Salt and Pepper
How to Make Sweet and Sour Baked Cabbage
THE DRESSING – VEGAN “HONEY”
On the recipe card below there’s my favourite way to eat my baked cabbage as a cold salad by adding a couple of ingredients more.
They are also great with my Sweet Potato Bread Balls, there’s a picture of the combo on the post because I tend to make one when I make the other.
Whatever way you choose to eat them, I hope you enjoy this very flavourful vegan and healthy Sweet and Sour Baked Cabbage side dish.
Sweet and Sour Baked Cabbage – Super Easy – Sugar-FreeCourse: SidesDifficulty: Easy
The easiest recipe for Vegan Sweet and Sour Baked Cabbage. Sugar-free and with a surprising substitution to honey. Healthier and delicious.
Red Cabbage, 1 whole
Olive Oil, 2 tablespoons, more to taste
White Raisins, 3 tablespoons, 1oz
Orange Juice, 6 tablespoons
Red Wine Vinegar, 1/4 cup
Salt and Black Pepper to taste
- Sweet and Sour Dressing
- Add the raisins and orange juice to a blender. Beat until raisins are crushed.
- Take the mixture to a small pot and place over low heat. When it starts to boil mix continuously until it achieves a marmelade like consistency. Reserve.
- Preheat oven to 420°F (high temperature).
- The Cabbage
- Cut the cabbage in half, then in quarters, discard the center core and cut each quarter into 0,4 inch slices.
- Transfer to a bowl and rinse under running water. Dry well in a salad centrifuge – the drier the slices, the better to roast.
- Transfer the cabbage to a large, high-edged baking dish – don’t be scared of the cabbage volume, it wilts when baking.
- Drizzle with half the oil and season with salt and pepper to taste. Do not worry to spread the cabbage slices, leave them superimposed.
- Bake for 35 minutes, until the tips turn golden and start to toast. Let the cabbage roast without stirring or mixing, the idea is that the bottom layer becomes soft and the surface leaves are toasted.
- Remove from the oven and transfer the cabbage to a bowl. Season, while still hot, with the sweet and sour dressing, mix well.
- Taste and, if necessary, adjust the salt. Serve next.
- Please check The Ingredients section for possible substitutions.
- This baked cabbage is great the next day, cold with some green leaves and basil. Exquisite vegan side salad.