We’ve been enjoying several heads of green cabbage in our winter CSA boxes and this is an Easy Chipotle Lime Roasted Baby Savoy Cabbage Recipe to keep in rotation. We marinate cabbage wedges in a chipotle lime marinade then roast the cruciferous vegetable until caramelized. We top it with some cooked Mantequilla beans and chorizo for a delicious way to enjoy this head of cabbage all season long.
Scroll down to see how we make this in just 30 minutes and don’t forget to pin or print the recipe card today!
What You’ll Love About This Easy Chipotle Lime Roasted Baby Savoy Cabbage Recipe
You’ll love this new way to enjoy fresh cabbage during the winter season. It’s filled with bright and slightly spicy flavors that meld together beautifully as the small cabbage is roasted in a hot oven. Once done, we can chop the cabbage into bite-sized pieces for a delicious dinner idea to spice up our weeknights.
Home cooks will appreciate this easy recipe for it’s minimal prep and how quickly it can be ready for dinner. It’s also highly adaptable. Turn this into a meatless main dish by omitting the pork chorizo or swap for a plant based chorizo. This is a great way to make good use of so much cabbage that make their way into our CSA box.
Ingredients for the Chipotle Lime Roasted Baby Cabbage Recipe
We are crafting a flavorful marinade for our cabbage for this Chipotle Lime Roasted Baby Cabbage Recipe. Here’s what we’ll need to make it:
Chipotle Lime Cabbage
- 1 cup lime juice
- 3 chipotle chiles in adobo seeds removed and roughly chopped
- 2 large shallots peeled and finely chopped
- 4 garlic cloves grated
- 1 teaspoon kosher salt
- 2 teaspoons dried Mexican oregano
- 1 teaspoon chili lime seasoning
- 1/2 teaspoon ground cumin
- 1 tablespoon raw honey
- 3 tablespoons olive oil
- 1 head Savoy cabbage weighing about 2 pounds, quartered
A cook’s note on the cabbage: you can also use red cabbage, Napa cabbage, or other cruciferous vegetables like brussels sprouts or bok choy. The marinade is what adds the extra flavor to the vegetable that makes this dish stand out.
Chorizo Bean Topping
- 2 cups cooked Mantequilla or pinto beans
- 1/2 pound pork or turkey chorizo
- 1/4 cup chopped fresh cilantro leaves for garnish
How to Make This Easy Chipotle Lime Roasted Baby Savoy Cabbage Recipe
This cooked cabbage is ready in about 30 minutes time. While the cabbage roasts, we’ll make out chorizo and bean topping and warm our favorite tortillas. Here’s how we make it:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil. Alternatively, a large 12-inch cast iron skillet may also be used.
- Remove the outer leaves of the cabbage head. Cut cabbage into quarters, lengthwise. Place the quartered slices of cabbage on the prepared baking sheet or cast iron skillet.
- In a medium bowl, whisk together the lime juice, honey, grated garlic, kosher salt, dried Mexican oregano, ground cumin, chili lime seasoning, the chipotle chiles in adobo, and 1 chopped shallot. Whisk until the marinade is smooth and well combined. There may be small bits of chopped chiles and shallots, but this is okay.
- Drizzle cabbage with 1 tablespoon olive oil followed by the chipotle lime mixture. Use hands or pastry brush to coat the cabbage in the marinade. Roast cabbage for 20 to 25 minutes until center core is tender and the edges of the leaves begin to caramelize and brown.
Preparing the Chorizo and Bean Topping
- While the cabbage roasts, prepare the topping. In a medium skillet heat 2 tablespoons olive oil over medium heat. Add the second finely chopped shallot and cook 2 to 3 minutes until it begins to just soften and become translucent. Add the chorizo and cook until the meat is fully cooked through, about 7 to 10 minutes. Towards the final 2 minutes of cook time, add in the drained cooked beans to warm them through.
- Remove roasted cabbage from the oven. To plate, place one piece of the cabbage on a high-sided dish or shallow bowl. Top with the beans and chorizo. Garnish with avocado and fresh cilantro. Serve alongside your favorite warmed tortillas.
How to Enjoy This Chipotle Lime Roasted Baby Cabbage Recipe
The best way to enjoy these roasted cabbage quarters is alongside fresh tortillas. I’ll warm blue corn tortillas and make a fresh batch of salsa. Serve the roasted cabbage wedge topped with the chorizo and beans. Garnish with avocado or guacamole and fresh chopped cilantro.
You can make tacos with this or use the tortillas to soak up any of the sauce left over from the roast cabbage. Any leftovers will keep well in an airtight container in the refrigerator for up to 3 days.
More Delicious Dinner Ideas for Winter Weeknights
There are plenty more delicious dinner ideas for winter. Here are a few faves we keep in rotation:
- Simple Sautéed Napa Cabbage is great with a Grilled or Stir Fry Protein on a bed of rice.
- Lamb Ragu with Roast Cauliflower Puree is ready in 30 minutes for a fast dinner option.
- This Easy Turkey Bolognese is another 30 minute dinner idea perfect for your favorite pasta.
Easy Chipotle Lime Roasted Baby Savoy Cabbage Recipe
Ingredients
Chipotle Lime Cabbage
- 1 cup lime juice
- 3 chipotle chiles in adobo seeds removed and roughly chopped
- 2 large shallots peeled and finely chopped
- 4 garlic cloves grated
- 1 teaspoon kosher salt
- 2 teaspoons dried Mexican oregano
- 1 teaspoon chili lime seasoning
- 1/2 teaspoon ground cumin
- 1 tablespoon raw honey
- 3 tablespoons olive oil
- 1 head Savoy cabbage weighing about 2 pounds, quartered
Chorizo Bean Topping
- 2 cups cooked Mantequilla or pinto beans
- 1/2 pound pork or turkey chorizo
- 1/4 cup chopped fresh cilantro leaves for garnish
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil. Alternatively, a large 12-inch cast iron skillet may also be used.
- Remove the outer leaves of the cabbage head. Cut cabbage into quarters, lengthwise. Place the quartered slices of cabbage on the prepared baking sheet or cast iron skillet.
- In a medium bowl, whisk together the lime juice, honey, grated garlic, kosher salt, dried Mexican oregano, ground cumin, chili lime seasoning, the chipotle chiles in adobo, and 1 chopped shallot. Whisk until the marinade is smooth and well combined. There may be small bits of chopped chiles and shallots, but this is okay.
- Drizzle cabbage with 1 tablespoon olive oil followed by the chipotle lime mixture. Use hands or pastry brush to coat the cabbage in the marinade. Roast cabbage for 20 to 25 minutes until center core is tender and the edges of the leaves begin to caramelize and brown.
- While the cabbage roasts, prepare the topping. In a medium skillet heat 2 tablespoons olive oil over medium heat. Add the second finely chopped shallot and cook 2 to 3 minutes until it begins to just soften and become translucent. Add the chorizo and cook until the meat is fully cooked through, about 7 to 10 minutes. Towards the final 2 minutes of cook time, add in the drained cooked beans to warm them through.
- Remove roasted cabbage from the oven. To plate, place one piece of the cabbage on a high-sided dish or shallow bowl. Top with the beans and chorizo. Garnish with avocado and fresh cilantro. Serve alongside your favorite warmed tortillas.
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