Nicely roasted cabbage turns sweet and earthy, with a deliciously silky texture. There's a beautiful balance of flavors here--sweetness from cabbage and apples, brightness from vinegar, and richness from butter.
2 1/4 pounds green cabbage, core removed and cut into 1-inch cubes
1 cup vertically sliced yellow onion
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
3 cups thinly sliced Honeycrisp or Fuji apple
3 tablespoons cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons toasted caraway seeds
1 tablespoon butter
How to Make It
Preheat oven to 450°.
Combine cabbage, onion, oil, sugar, black pepper, and salt in a large bowl; toss to coat. (It's OK if the cubes start to separate.)
Divide cabbage mixture between 2 foil-lined jelly-roll pans. Bake at 450° for 20 minutes, stirring and rotating pans after 10 minutes.
In the same bowl that you used for the cabbage, combine apple, vinegar, mustard, and caraway seeds; toss to coat.
Remove cabbage from oven, and carefully transfer to the bowl with the apple. Add butter; toss gently to combine.
Heat broiler to high. Return cabbage mixture to pans, spreading evenly. Place each pan under the broiler for 3 minutes (this will be a two-phase operation) or until edges begin to brown and evenly crisp.
Use a mandoline to slice the apples. I used fennel seeds instead of caraway. This is a delicious and tangy side dish or main dish for lunch. I made 3/4 of a recipe and did it all on one sheet pan, mixing the cabbage, oil, sugar, etc. right on the pan, then whisked the vinegar and mustard together and mixed the rest of the ingredients into the cabbage on the pan before broiling.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!