Roasted Red Cabbage
In fashion, a well-chosen accessory can pep up a tired outfit. In food, a heroic condiment can swoop in and spice up a favorite dish dulled by surfeit.
This Roasted Red Cabbage is our hero. We love it on top of our rice, beans, tacos, eggs, turkey zucchini burgers and bahn mi sandwiches, besides also enjoying it as a vegetable side.
If you have a mandoline or food processor, shredding the cabbage will be quick, but you can also use a chef's knife. After that, just drizzle on some olive oil, season with salt, spread on a rimmed baking sheet and pop in the oven to roast. You can easily double this recipe. Just remember to spread evenly between two rimmed baking sheets.
This Roasted Red Cabbage is our hero. We love it on top of our rice, beans, tacos, eggs, turkey zucchini burgers and bahn mi sandwiches, besides also enjoying it as a vegetable side.
Notes:
My mandoline produces a 1/16" thick shred. The thickness and amount of cabbage you place on the baking sheet makes a big difference in how long you need to roast. A thicker shred will take longer to roast. And if you are preparing less than the amount indicated in the recipe, you should check more frequently. A good starting point is check after the first 5 minutes and then every 2-3 minutes after that. Roasting time should be less than 30 minutes.
Roasted Red Cabbage
Adapted from Small Victories by Julia Turshen
Makes about 2 cups
Preheat oven to 425°F. Line a rimmed baking sheet (18" x 13") with parchment paper.
Using a mandoline, finely shred (1/16" thickness):
11oz / 300g red cabbage
You should have about 4 cups. Place cabbage on prepared baking sheet.
Drizzle and sprinkle on top:
2 tablespoons olive oil
1/2 teaspoon kosher salt
Using your hands, toss everything together thoroughly. Spread the cabbage evenly across the baking sheet; it should be about 1/2" thick. Roast for a total of 25-30 minutes. After 10 minutes, stir and toss the cabbage (I find chopsticks handy here). Try to move the cabbage along the edges, where it cooks faster, towards the center, and vice versa. Also, as the cabbage decreases in size, move the cabbage towards the center of the pan. Continue checking and stirring every 5-8 minutes. It should appear shriveled and crispy, dark red, but not burnt or blackened.
This is best eaten the day it's made. You can store in the refrigerator in an airtight container, but it won't be as crispy, though it has never stopped me from happily piling it on the next day.
Comments