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Caribbean-Style Roast Cabbage with Carrots

Photo: Randy Mayor; Styling: Lindsey Lower

Hands-on time 10 mins
Total time 40 mins
Yield

Serves 8 (serving size: 3/4 cup)

Nicely roasted cabbage turns sweet and earthy, with a deliciously silky texture. There's a beautiful balance of flavors here--sweetness from cabbage and carrots, fire from hot sauce, brightness from vinegar, and richness from butter.

Ingredients

  • 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 carrots, cut into ribbons
  • 3 tablespoons cider vinegar
  • 2 teaspoons habanero hot sauce
  • 1 tablespoon butter

Nutrition Information

  • calories 89
  • fat 3.5 g
  • satfat 1.1 g
  • monofat 1.5 g
  • polyfat 0.6 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 5 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 243 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.)

  3. Divide cabbage mixture between 2 foil-lined jelly-roll pans. Bake at 450° for 20 minutes, stirring and rotating pans after 10 minutes.

  4. In the same bowl that you used for the cabbage, combine carrots, vinegar, and hot sauce; toss to coat.

  5. Remove cabbage from oven, and carefully transfer to the bowl with the carrots. Add butter; toss gently to combine.

  6. 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.

  7. VARIATION

  8. Apple and Caraway Roast Cabbage: Replace carrot ribbons with 3 cups thinly sliced Honeycrisp or Fuji apple. Substitute 1 tablespoon whole-grain mustard and 2 teaspoons toasted caraway seeds for the habanero sauce. SERVES 8 (serving size: 3/4 cup) CALORIES 95; FAT 6g (sat 1g); SODIUM 223mg