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!
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.