There are so many celebrations during the winter season, marked by warmth, symbolism, and a deep reverence for ritual. Since my family celebrates both sides of my parents’ cultures, with Christmas and Hanukkah, as well as Egyptian Christmas, it’s a magnificent time. There are marvellous feasts during this time, where light, food, and family intertwine.  

Hanukkah (Chanukah), in our Egyptian Sephardic tradition, is less about spectacle and more about intention—light gathered gently, food prepared with care, and rituals repeated in quiet devotion.   

Delicious food with oil takes centre stage, honouring the miracle whilst grounding the celebration in the everyday rhythms of the kitchen. It is a flame of purpose rather than possession, a reminder that beauty, like light, is meant to be shared. This easy-to-make cabbage recipe is a modern twist on what I love to serve alongside our hearty feasts.

Simple to serve Sides:

At the table, cooking flavours and spices balance and restrain, allowing ingredients to speak softly but clearly. In this simple but tasty version of roasted cabbage, I have prepared a veggie dish that works as a side for Hanukkah. Cabbage is pretty much a staple in our cooking. From Egyptian stuffed cabbage to red cabbage salads, I decided to go a different route this time, inspired by my older red cabbage recipe with cheese here. This roasted red cabbage is both rustic and refined, and dressed primarily in olive oil, sumac, and thyme.  

It’s the kind of dish that sits comfortably alongside traditionally fried classics for the season, offering brightness and depth without the heaviness. Simple, unique, unfussy, and generous, it reflects the way many Sephardic recipes are passed down: adaptable, seasonal, and deeply nourishing. 

There is also space during Hanukkah to honour women through Chag HaBanot, a tradition marked by singing, sweets, and gratitude for mothers and daughters—an acknowledgement of feminine strength woven quietly into the holiday. It’s a moment to gather.  

For this year’s table try some of my other favourites, like delicious Sephardic leek patties, Sfenj, my light and fragrant doughnuts, or a humble Sephardic bread for tearing and sharing. These are recipes meant to be made slowly, shared, and remembered—small rituals of care that live on, beautifully, from one generation to the next. 

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4.9 from 13 votes

Roasted Red Cabbage | Sephardic Sides

Prep Time 5 mins Cook Time 35 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 400  F Servings: 6 Best Season: Winter, Fall, Mid-winter Dietary:

D Dairy-free K Kosher P Plant-based V Vegetarian

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Author: | Madison B. Siobhan of FASHION TALES Cooking Method: Baking, Pan Roasting, Prepping, Roasting Cuisine: African, Egyptian/North African, Jewish, Sephardic Recipe Keys: Dairy Free E Easy Recipes K Kosher P Pareve P Plant-based

Description

For gatherings where vegetables matter—this roasted red cabbage is dairy-free, kosher, and quietly beautiful.

Special Equipment: 11x17 inch or larger baking tray, baking parchment or greaseproof paper, and pastry brush 

Ingredients

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• 1 large head red cabbage (cored and washed)
• 4 tablespoons olive oil
• 1 ¹⁄₂ teaspoons thyme leaves (dried)
• 1 teaspoon sumac
• ¹⁄₂ teaspoon onion powder
• ¹⁄₂ teaspoon kosher salt (more to taste)
• ¹⁄₄ teaspoon black pepper
• pinch crushed red pepper flakes 
• 1 large garlic clove (finely chopped)
• ¹⁄₄ cup (60 mL) unflavoured vodka (or white wine)
• 1 ¹⁄₂ tablespooons pomegranate molasses (or honey)

Method:

1. 1. Preheat the oven at 400°F/ 200°C. 
   2. Line a 11x17 baking tray with baking parchment or greaseproof paper. Set aside. 
   3. With a knife, cut the whole head of cabbage in half. Then, cut each half in large wedges (or about 5 to 8 slices). Place the cabbage pieces on the lined baking tray. 
   4. Brush 2 tablespoons of the olive oil on the front and back sides of the cut cabbage. 
   5. In a small container, add the thyme, sumac, onion powder, salt, pepper, and crushed red pepper flakes. Use a spoon to blend, then generously sprinkle the spice blend on the cabbage.  
   6. Add the chopped garlic to the remaining olive oil and drizzle it over the cabbage. 
   7. Pour the vodka over the cabbage pieces, then place the baking tray in the oven. Bake for 25 minutes, or until the cabbage has browned and some of the leaves have started to crisp.   
   8. Remove the cabbage from the oven and rotate or flip some of the cabbage with tongs. Then drizzle pomegranate molasses or honey over the cabbage. Place the cabbage back in the oven and bake a further 8 to 10 minutes, or until the cabbage is tender and the edges have browned.  
   9. Season with a sprinkle of salt, if needed. Serve on a platter and enjoy! 
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Note

Depending on your oven, you may only need the suggested time. But, if you want your cabbage to be a bit crispier, leave it in the oven for an extra 5 minutes or so. You should still have some cabbage leaves that are not crisp; this is what you want. Watch it closely and remove from the oven when it's tender and to your preferred crispness. This cabbage recipe is best enjoyed alongside other sides with your favourite protein, or eaten alone.

Keywords: Jewish recipes, Jewish cuisine, Sephardic recipes, Hanukkah, Holiday recipes, Cabbage