Roasted Cabbage & Onions
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
Reviews
Great recipe. Tired of serving the bland quarters of cabbage that I cook in the same Dutch oven as my corned beef, I couldn't wait to read through the suggestions from Taste of Home readers. When I came upon this, I knew I had to try it. It did not disappoint. Roasted, it does not get water-logged. I used fresh herbs, but substituted thyme for tarragon. Served it warm - can't wait to try the small amount left over, cold. The dressing has mustard in it (I used a smooth yellow German mustard because I didn't want to buy a container of dijon for only two tablespoons - fine) so if you like mustard with your corned beef, it pairs nicely. This recipe was easy, and a keeper!
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.
Can I make this without tarragon...one of the few herbs I dislike. would it change the flavour of this recipe too much??
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!!!
Was a lovely dish. We really enjoyed it. Thanks for a wonderful recipe. Will be another favourite in our home!
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.
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!
A nice combination of two vegetables I don't usually serve alone. Didn't have fresh chives, but frozen ones did just as well.
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.
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.