Roasted cabbage salad
Roasted cabbage salad
I think cabbage is so underrated. It is low in calories, nutritionally dense and tastes great raw or cooked. I encourage you to not just think of it as a filler, make it the star of your dish.
Yields: 4 servings
Ingredients
1 medium cabbage – sliced into 1-inch wedges (purple or green)
1 tart apple – small dice or matchsticks
¼ cup walnuts – raw and unsalted [i]
¼ cup cranberries
Olive oil, salt and pepper for roasting cabbage
½ cup balsamic vinegar
Garnish
Kale or collard greens – chiffonade
Salt and pepper to taste
Steps
Preheat the oven to 425 F.
Soak the cranberries in balsamic vinegar.
Slice the cabbage into 1-inch wedges leaving a bit of the core to keep the leaves attached. Lightly steam or braise the cabbage wedges.
Pat them dry, then drizzle with a little olive oil, salt and pepper. Roast until the cabbage tips start to crisp - about 30 minutes. Carefully flip the cabbage midway through cooking.
I like to serve it as individual salads. Lay the cabbage on the bottom of the plate, place the apple on top. Sprinkle with walnuts and cranberries (reserve the liquid). I use a chiffonade of some hearty greens on top for colour. Finish with the reserved balsamic vinegar and sprinkle with a little more salt and pepper.
[i] I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest. The nuts are then dehydrated for 16 to 20 hours, until they snap or crunch to the bite. They can be stored in an airtight container for three months. I usually make large batches, so I have them on hand for snacking or recipes. This recipe can be made without soaking.
