This vegan side dish for Thanksgiving is the perfect Thanksgiving cabbage recipe! Charred cabbage with maple pecans is smoky, sweet, and just a touch spicy.
A sweet and savory vegan side dish for Thanksgiving, this charred cabbage is a perfect accompaniment to your menu this year. The smokiness of the charred cabbage pairs perfectly with sweet and lightly spicy maple pecans.
Best of all, it looks so beautiful plated up and adds a perfect punch of color to your Thanksgiving table this year.
How to make charred cabbage with maple pecans:
First, prepare the maple pecans by following this recipe. As the pecans simmer, trim the cabbage and remove any tough outer leaves. Cut the cabbage in half and then cut each half into quarters.
Arrange the cabbage wedges on a large baking sheet or two smaller baking sheets and drizzle with oil. Be sure not to overcrowd the baking sheets otherwise the cabbage will steam instead of char!
Transfer to a preheated oven and on the lower rack (or as close to your oven’s heat source as possible). Roast for 15–25 minutes or until the cabbage can be pierced easily but the cut-side of the cabbage is charred and browned.
If you want it extra charred, broil for 2–3 minutes and then remove it from the oven.
Arrange the cabbage wedges on a serving platter and drizzle the maple pecans on top.
Try this recipe out with your favorite cabbage variety–like red cabbage, green cabbage, savoy, or even Napa cabbage!
Looking for more Thanksgiving side dish recipes? Check my archives!
If you made this vegan Thanksgiving cabbage recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.
Charred Cabbage with Maple Pecans
- Baking sheet
- Small pot
- 1 large head of cabbage trimmed, halved, and cut into wedges
- 1 tablespoon neutral oil
- Salt and pepper to taste
- ½ cup pecans lightly crushed
- 2 tablespoons plant-based butter
- 1 tablespoon chili oil more or less to taste; or use crushed red pepper to taste
- ⅓ cup maple syrup
- 2 teaspoons lemon juice
- Flaky sea salt
- Water as needed optional
- Lemon wedges
- Fresh parsley minced
Prepare the cabbage:
- Preheat oven to 450ºF. Arrange the cabbage wedges on a large baking sheet, cut-side down. Be sure not to overcrowd the baking sheet or else the cabbage will steam! Drizzle with oil and season liberally with salt and pepper.
- Transfer to the oven, as close to the heat source as possible, and roast for 15–25 minutes. Check the cabbage after 10 minutes and check every 5–7 minutes Roast without flipping until the cut-side is charred and golden-brown and the wedge is pierced easily with a fork.
Broil the cabbage:
- If desired, turn on the broiler and broil the cabbage for 2–3 minutes. Remove from the oven and arrange the cabbage wedges on a serving platter.
Prepare the pecans:
- First, toast the pecans. Place the crushed pecans in a small pot over medium heat. Cook for 1 minute until fragrant and beginning to brown.
Simmer the pecans:
- Melt the plant-based butter into the pecans. Once bubbly, add chili oil maple syrup, lemon juice, and a pinch of flaky sea salt. Once the maple syrup begins to bubble, reduce heat and cook, stirring regularly, for 15–20 minutes. The maple syrup will start to thicken and stick to the pecans and that is normal.
Thin out the pecans (optional):
- If you want a saucier pecan topping, add a few splashes of water, about 2 tablespoons total, until desired consistency is reached—taste and season to your preferences.
- Spoon the maple pecans over the cabbage wedges and garnish with fresh parsley. Serve with lemon wedges. Enjoy!