About 2 pounds. Red Cabbage is great in salads, stir fry, and slaws. A great source of fiber, Vitamin A, Vitamin C and Calcium— and red cabbage has even more than its green counterpart. Get your greens (and reds!) and then some with this cabbage.
Roasted Red Cabbage
1 medium head red cabbage, cored and outer leaves removed, cut into bite-size pieces (about 16 cups)
1/3 cup extra-virgin olive oil
1 1/2 tablespoons apple cider or balsamic vinegar (optional)
Kosher salt (about 1 teaspoon)
Preheat the oven to 425°F (220°C). Have a couple rimmed baking sheets handy.
Place the cabbage pieces in a bowl with the oil and gently toss to combine, not worrying if the chunks of cabbage separate into individual leaves. Spread the cabbage in a single layer on the baking sheets. Roast until the thinner leaves are crisp and the desired degree of brown at the edges, 10 to 40 minutes, depending on the thickness of the cabbage leaves. Keep an eye on any thin cabbage leaves as you may need to remove them from the sheet pan early if they start to get too crisp and brown. Honestly? The crisper the cabbage, the better it tastes. Just be forewarned you’ll lose some of that vibrant and rich jewel-toned hue. Remove the baking sheets from the oven and, if desired, splash the vinegar over the cabbage and toss with tongs. Generously sprinkle with salt (we cannot overemphasize that this is better with ample salt!). Serve immediately.
Recipe and image from Leite's Culinaria