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Preheat oven to 400 ° F (200 °C).
To a large oven-proof dish add the red cabbage, onions, apples, thyme and sage.
Pour over the red wine vinegar, maple syrup/sugar and olive oil and sprinkle over the salt and pepper. Stir well to combine.
Cover with a lid or very tightly with foil, and bake in the oven for about 50 to 55 minutes, after which time the cabbage should be really tender and smell fragrant and delicious. If it's not, give it a few minutes longer. If you get caught up with something it's fine left in the oven longer. If it will be much over 30 minutes extra though turn the oven down a bit to 325°F (160 °C) after the initial 50 to 55 mins.
Check the seasoning before serving and add a little more salt and pepper if required. Be sure to stir it in well.
If you want to turn it from a side to more of a meal, add some vegan sausages. If using Field Roast sausages (or similar that are already cooked and just need to be heated through), slice them up and add them to the cabbage ten minutes before the end. If using raw vegan sausages like Beyond, cook them in a saute pan first while the cabbage is roasting, either whole or in slices until browned nicely and cooked through, then add them to the cabbage for the last 10 minutes of cooking time.