"Cabbage is a real wonder vegetable. Roasted, its leaves caramelize beautifully, each bite balancing tenderness and toothsome with earthy herbaceousness. And when you make roasted cabbage wedges, you can experiment endlessly with toppings, sauces, and seasonings. It's also a fairly easy dish to whip up - but, what if it could be even more effortless? And what if the results could somehow be even tastier? Both outcomes are within reach with one simple yet perhaps unexpected switch: Use red cabbage instead of green."
"You can get crispier, even more caramelized leaves with even less heat if you use red cabbage, plus it also boasts some intriguing flavors that green cabbage doesn't, like a spicy peppery quality. The difference in texture and cooking temperature and time is due to the fact that red cabbage has a lower water content to it, and is more dense."
Red cabbage roasts up crisper and more caramelized than green cabbage because it is denser and contains less water. Red cabbage typically finishes at about 400°F in 20 to 25 minutes, while green cabbage can require closer to 25 to 30 minutes to cook off moisture. Lower water content helps prevent soggy leaves and allows for slightly lower heat to achieve caramelization without burning. Red cabbage also offers a peppery, spicy note and contains more vitamin A, vitamin C, and iron, making it both a flavorful and nutrient-dense choice for roasting.
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