I have cooked cabbage in many different ways. I’ve chopped, shredded, steamed, boiled, and stir-fried it but my favorite method is roasting. What vegetable doesn’t get sweeter and better when you roast it? (Read here for roasted cauliflower love.) Although I’m perfectly happy with roasted cabbage straight from the oven, I dressed it up for my slightly-less-enthusiastic spouse by making a robust, flavorful balsamic dressing with onions, garlic, rosemary and parsley. The result is sweet, savory, and addictingly tart. Topped with pine nuts, it is a delicious side for any roast or, in tonight’s case, grilled lamb chops.
Aside: Rice Kernel stood next to me as I prepped the cabbage…. my little “helper” ate through 1/8 of the raw cabbage before it hit the oven. Caught “red” handed:
Roasted Red Cabbage Salad with Warm Rosemary-Balsamic Dressing, adapted from Epicurious
3 tbsp balsamic vinegar (more to taste – we likely used 4 tbsp)
6 cups thinly sliced red cabbage (from about 1/2 medium head or 1 small head)
3 oz thinly sliced pancetta, bacon, or sausage, finely chopped (optional)
1/2 cup finely chopped shallot or onion
1 tbsp extra-virgin olive oil
1/2 tbsp fresh rosemary, chopped
2 garlic gloves, sliced
1/2 cup toasted pine nuts or sliced/slivered almonds
1/4 cup chopped fresh Italian parsley and/or cilantro
- Preheat oven to 425 degrees F. Place cabbage on a cookie sheet (or two – try not to overcrowd so the cabbage can carmelize) and drizzle lightly with olive oil. Bake 8-13 minutes, until just wilted, but still with a crunch. (I prefer mine on the crunchy side of cooked. Adjust time for a softer cabbage.)
- Heat large nonstick skillet over medium- high heat. Add pancetta, if using; sauté until brown and crisp, about 5 minutes. Add shallot, garlic, and rosemary to pancetta and drippings in skillet; sauté 5 minutes. Remove from heat. Stir in vinegar and olive oil. Season with salt and freshly ground black pepper.
- Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Add nuts, cilantro/parsley; toss to blend.