Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Keith Schroeder
Recipe by Cooking Light January 2015

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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 carrots, vinegar, and hot sauce; toss to coat.

  • Remove cabbage from oven, and carefully transfer to the bowl with the carrots. 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.

  • VARIATION

  • 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

Nutrition Facts

89 calories; fat 3.5g; saturated fat 1.1g; mono fat 1.5g; poly fat 0.6g; protein 2g; carbohydrates 14g; fiber 5g; cholesterol 4mg; iron 1mg; sodium 243mg; calcium 72mg.
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