Roasted Red Cabbage with Leeks and Dill

This roasted red cabbage with leeks and dill is one of those simple vegetable dishes that proves healthy cooking doesn’t have to be complicated. Just a handful of ingredients transform in the oven into sweet, tender, caramelized vegetables with plenty of fresh flavor from dill and a subtle hint of fennel. It makes a beautiful side dish for roasted meats, fish, or sausages, but it’s also satisfying enough to enjoy as a light vegetarian meal.

Healthy Cooking Made Simple

Some recipes become regulars simply because they make everyday cooking easier. This roasted red cabbage and leek dish is one of those recipes for me.

I first started making different versions of it after moving to Denmark, where beautiful cabbages are available throughout much of the year. Over time I experimented with different combinations until this became my favorite: sweet roasted red cabbage, tender leeks, fragrant dill, and just enough fennel seed to add warmth without overpowering the vegetables.

The recipe couldn’t be simpler. Everything goes into one baking dish with extra virgin olive oil, salt, and pepper, and the oven does almost all the work. It’s one of those meals that fills the kitchen with wonderful aromas while requiring very little attention.

The result is surprisingly flavorful. Roasting softens the cabbage, sweetens the leeks, and creates lightly caramelized edges that make the vegetables incredibly satisfying. It works equally well as a healthy side dish or as the foundation of a simple meal.

Why You’ll Love This Recipe

• Naturally gluten-free, dairy-free and vegan
• Just five main ingredients
• One baking dish and minimal cleanup
• Mostly hands-off cooking
• Perfect for meal prep
• Delicious served warm or at room temperature
• Easy to turn into a complete meal

Ingredient Notes

Red cabbage: Red cabbage gives the dish its beautiful vibrant color, but green or white cabbage can be used if that’s what you have. The flavor will remain similar, although the presentation won’t be quite as striking.

Leeks: Leeks become wonderfully sweet as they roast. Be sure to wash them thoroughly, as they often hide sand between the layers.

Dill: Fresh dill gives the brightest flavor, but dried dill works very well too. I often use dried dill during baking and finish the dish with fresh dill before serving.

Fennel seeds: A small amount adds subtle sweetness and complements both the cabbage and dill beautifully.

Extra virgin olive oil: A generous drizzle helps the vegetables caramelize while adding richness.

Serving Suggestions

This versatile vegetable dish pairs beautifully with almost any protein. I often serve it alongside roasted chicken, pork, sausages, or fish.

If I have cooked chicken in the freezer, I’ll stir a few ounces into the vegetables during the last 5 to 10 minutes of baking for a quick one-pan meal.

For a vegetarian or vegan meal, sprinkle the finished dish with hemp hearts or serve it with pressure-cooked chickpeas for extra protein.

More Cabbage Recipes

And if you are up for more cabbage recipes, check out:

• Roasted Cabbage Wedges With Crispy Chickpeas and Tahini Sauce
• How to Make Red Cabbage Sauerkraut
• Scandinavian Sweet and Sour Red Cabbage: Sugar-Free and Festive!
• Cabbage Pancakes with Sweet Potato and Asparagus
• Slow-Cooked Cabbage with Smoked Bacon and Dill

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print