Roasted Cabbage & Onions
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
YIELD: 6 servings.
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Ingredients
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1 medium head cabbage (about 2 pounds), coarsely chopped
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2 large onions, chopped
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1/4 cup olive oil
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3/4 teaspoon salt
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3/4 teaspoon pepper
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3 tablespoons minced fresh chives
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3 tablespoons minced fresh tarragon
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DRESSING:
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2 tablespoons white balsamic vinegar or white wine vinegar
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2 tablespoons olive oil
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2 tablespoons Dijon mustard
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1 tablespoon lemon juice
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway.
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2.
Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.
Nutrition Facts
3/4 cup: 183 calories, 14g fat (2g saturated fat), 0 cholesterol, 636mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 2g protein.
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