Roasted Red Cabbage Bowl

There is no secret on roasting most veggies, so why not incorporate it into your daily meals?

  • 30 minutes
  • 4 servings
  • 439 calories


  • 1 head red cabbage
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1 lemon, juiced
  • coarse sea salt, to taste
  • fresh ground black pepper, to taste
  • 4 eggs
  • 45g feta cheese
  • 60g salad mix
  • 4 tbsp roasted onion
  • 80g fried bacon


  • 2 tbsp olive oil
  • 1 tsp mustard
  • 1 tsp balsamic vinegar
  • black pepper
  • salt


  1. Preheat oven to 200°C.
  2. Pull off the outer leaf of the cabbage and cut cabbage from the top to bottom into 1-inch thick slices. Place on a sheet pan. Crush garlic cloves and spread over each cabbage slice. With a spray or brush, spread with olive oil. Sprinkle with salt and pepper over each, then half the lemon and sprinkle lemon juice over top.
  3. Roast on the middle rack for 30 minutes, until edges are brown and crispy.
  4. Mix all the ingredients of the dressing
  5. Boil the eggs
  6. Place the cooked cabbage, salad mix and the boiled egg in a bowl, top with the bacon, feta cheese, roasted onions and some chili flakes.

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