Tuesday, October 8, 2019

Baked cabbage

Baked cabbage


  • 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


  • 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.

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