FRASER ELISABETH TAN, PHD

Roasted Cabbage Salad with Rosemary-Garlic Vinaigrette

OMG this was so delicious I made it two days in a row!

Serves 6 V GF EF DF

Ingredients

  • 9 cups chopped green cabbage (1-inch pieces; about 1/2 large head)
  • 1 medium yellow onion, halved and sliced
  • 3 tablespoons avocado oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground pepper
  • 2 medium cloves garlic, grated
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1 tablespoon white-wine vinegar

Directions

  1. Position oven racks in the upper and lower thirds; preheat to 425°F.
  2. Toss the cabbage, onion, 2 tablespoons oil, 1/2 teaspoon salt and the pepper together in a large bowl until well coated. Spread in an even layer on 2 large rimmed baking sheets. Reserve the bowl.
  3. Roast the cabbage until tender and golden on the edges, about 20 minutes, stirring and rotating the pans between the top and bottom racks halfway through.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the garlic and rosemary. Cook, stirring frequently, until very fragrant but not browned, about 1 minute. Remove from heat and stir in the vinegar and the remaining 1/4 teaspoon salt. Scrape the dressing into the large bowl.
  5. Transfer the roasted cabbage to the bowl; toss with the dressing until coated. Serve warm.

Source: EatingWell