Roasted Quail with Cabbage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted quail with cabbage has become one of my favorite weeknight dinners because it comes together in just about an hour and feels elegant enough for guests. Quail is such a wonderfully lean protein, and when you roast it with earthy sage and garlic, the meat stays incredibly tender and flavorful. The red cabbage on the side picks up all those gorgeous pan juices and becomes naturally sweet from the honey and balsamic vinegar. Plus, red cabbage is packed with antioxidants that make you feel good about what you're eating. The best part? This entire meal requires just one sheet pan and minimal prep work, so you can spend less time cooking and more time enjoying dinner.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 1 medium headred cabbage(thinly sliced)
- 5 tablespoonsolive oil
- 12fresh sage leaves
- 4garlic cloves(minced)
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Season the quail inside and out with salt, pepper, and half the minced garlic. Tie the legs together with kitchen twine and tuck the wings under the body.
Tip: Pat the quail completely dry with paper towels for crispier skin.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear the quail on all sides until golden brown, about 2-3 minutes per side. Remove and set aside on a plate.
Tip: Don't overcrowd the pan; this ensures better browning.
- 3
In the same skillet, add the remaining 3 tablespoons of olive oil along with the sliced cabbage, shallot, and remaining garlic. Cook for 5 minutes, stirring frequently, until the cabbage begins to soften and caramelize.
Tip: Let the cabbage sit undisturbed for 1-2 minutes between stirs to develop deeper color.
- 4
Nestle the seared quail on top of the cabbage mixture. Scatter the fresh sage leaves and thyme sprigs around and over the quail.
Tip: The herbs will infuse flavor into both the quail and cabbage as they roast.
- 5
Transfer the skillet to the preheated oven and roast for 20-25 minutes until the quail reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Tip: Use a meat thermometer for accurate doneness without overcooking the delicate meat.
- 6
While the quail roasts, whisk together the balsamic vinegar and honey in a small bowl until combined.
Tip: This glaze can be prepared during the last 5 minutes of roasting.
- 7
Remove the skillet from the oven and drizzle the balsamic-honey glaze over the quail and cabbage. Let rest for 3-4 minutes before serving.
Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.
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