Roasted cabbage has been on my “to-try” list for years, literally. And for whatever reason, it wasn’t until recently that I finally gave it a shot in this roasted winter slaw. An experiment/idea with low risk, since cabbage is cheap. And yet…when I pulled the tray of perfectly roasted cabbage out of the oven, I was stunned at how delicious this simple vegetable becomes when exposed to high heat. It was fork-to-face on repeat, with no guilt at all, because cabbage is a well-known “diet” food, being super low in calories but high in fiber and containing lots of healthy good for you things a la vitamins and minerals and things of that nature.
Some would even say that cabbage can be quite beautiful. I present to you, a savoy cabbage. I love the wrinkles.
But whether you get a “fancy” cabbage like savoy, or just a plain-ole’ garden variety cabbage, it can be absolutely transformed from crunchy roughage into savory, soft yet not mushy, truly delectable goodness. And just for fun, you can add in some shredded sweet potato or squash to the mix. It brings some nice color and a bit of sweetness to the party, along with some extra nutrition of course. This combo below is savoy cabbage, regular cabbage, purple cabbage, and sweet potato, all shredded up fine and dandy.
Preheat your oven to 400F and pile the cabbage and sweet potato shreds up high on a baking sheet. It will seem like it is too much, but believe me, it’s not. That heat is going to wilt it all down into a beautiful tangle of tastiness. Oh, and sprinkle a bit of salt on top along with just a tiny drizzle of olive oil to get some of those wonderful brown bits during roasting.
Ta-dah! Ok, I admit, it’s not much to look at. But the taste……you’ll just have to trust me on this. It’s truly wonderful. And SO DANG SIMPLE.
It also makes a really great filling for some winter salad rolls. They’re coming soon. I think you’re gonna like em’.
Oh, and a little garnish of pomegranate arils never hurt anyone. At least, I sure hope not.Print
Simple cabbage and sweet potato are transformed into a mouth-watering side dish in this Roasted Winter Slaw! Vegan, gluten-free, and totally delicious.
- 6–8 cups shredded cabbage (from 1 head of cabbage (or a mixture of any types))
- 1 sweet potato (peeled and shredded)
- salt (to taste)
- olive oil (optional)
- Preheat oven to 400F.
- On a sheet pan, toss the cabbage and sweet potato with salt and olive oil, if using.
- Roast for 15-20 minutes or until cooked through and slightly browned on the edges
- Serve hot or at room temperature.