This salad is a bit different, it doesn’t have a whole lot going on, but it plays well with other dishes. I served it for a Tuesday night dinner with the most amazing Spiced Stuffed Acorn Squash, which needed a nice supporting character and I thought this Roasted Cabbage fit the bill nicely. This comes together quickly and can easily be scaled down if you’re not feeding a crowd. Also, the color is just lovely, who doesn’t like eating purple vegetables? I’ve also had leftovers with salted pistachios on top, which is also delicious!
Roasted Cabbage with Toasted Hazelnuts
Serves 12-14
Adapted from The Kitchn
- 1 small head red cabbage, chopped
- 1 head savoy cabbage, chopped
- olive oil
- 2 lemons, juiced
- 1-2 tsp agave or honey
- salt and pepper to taste
- 1 cup chopped hazelnuts, toasted
Set oven to broil. Spread chopped cabbage in a large jelly roll pan, drizzle with olive oil. Roast for about 5 minutes, until edges brown. Remove from oven and carefully mix. Return to oven and roast for another 5 minutes, being carefully not to let it get too dark. Remove from oven and allow to cool slightly. In a small bowl, whisk together 2 Tbsp olive oil with 
lemon juice, agave, salt and pepper. Move cabbage to serving dish and drizzle lightly with dressing. Serve with toasted hazelnuts.
