Roasted Cabbage & Onions

Name: Roasted Cabbage & Onions
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1 medium head cabbage (about 2 pounds), coarsely chopped; 2 large onions, chopped; 1/4 cup olive oil; 3/4 teaspoon salt; 3/4 teaspoon pepper; 3 tablespoons minced fresh chives; 3 tablespoons minced fresh tarragon; DRESSING:; 2 tablespoons white balsamic vinegar or white wine vinegar; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper

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

1 medium head cabbage (about 2 pounds), coarsely chopped
2 large onions, chopped
1/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons minced fresh chives
3 tablespoons minced fresh tarragon
DRESSING:
2 tablespoons white balsamic vinegar or white wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

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.
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 cups: 183 calories, 14g fat (2g saturated fat), 0 cholesterol, 636mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 2g protein.

Originally published as Piquant Roasted Onion and Cabbage Medley in Taste of Home September/October 2015

Reviews

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Average Rating:

Shoes58

Nov 13, 2018

Desperate to use up a leftover half head of cabbage, I found this recipe, adjusted the amounts and Voila! A perfectly done cabbage dish that was enjoyed by all. Will make this again. It was comfort food. Next time I will go all out and get the fresh tarragon. I used dried (amount adjusted) and it was fine but I'm sure fresh will bring a different dimension to the dish. Also good for people who don't care for cabbage as it is sweet and easy to eat.
Donna

Mar 6, 2018

Can I make this without tarragon...one of the few herbs I dislike. would it change the flavour of this recipe too much??
leeart

Jan 16, 2017

This is a great recipe, both for taste and ease of preparing. Also a novel idea that is growing more and more popular of using vinaigrette on veggies. Huibbie and I love it!!!
Brossi

Nov 29, 2016

Was a lovely dish. We really enjoyed it. Thanks for a wonderful recipe. Will be another favourite in our home!
maryannet

Oct 9, 2016

An easy way to cook cabbage. I cut the recipe down to about 1/3 head of cabbage. I used red cabbage. And traded the onion for an apple.
nsalb

Jan 14, 2016

Great taste! A definite keeper that will be served often. I am a big fan of roasted vegetables and this did not disappoint. I didn't have fresh tarragon or chives, so I used dried and it was great. In the spring I will definitely try fresh. I only used about 1/2 of the dressing and it was plenty. I already can't wait until I make it again!
NH-rescue

Dec 31, 2015

A nice combination of two vegetables I don't usually serve alone. Didn't have fresh chives, but frozen ones did just as well.
Beema

Aug 15, 2015

Cutting this recipe down to serve just two, I used 1/4 of a head of cabbage, and 1/2 large onion. I am a big fan of cabbage, and all the variations of slaw and sauerkraut, so this recipe was a huge success. Thanks, Ann, for another keeper.
rinshin

Aug 13, 2015

I really liked this recipe for using cabbage as a nice side dish. Every oven is different and mine needed much less time in the oven. More like 24 minutes. After tossing with the dressing I also added some canned tuna flakes. Thank you for sharing this recipe.