Red cabbages are lovely, and because of that, I always want to buy them. However, after a cooking fiasco of mine where I put one in a casserole and it came out biliously purple, and I received no end of family grief about it, I’ve since left this gorgeous vegetable to my raw slaws, only cooking green ones. Now that has changed.
This is a delicious recipe adapted from Laura Wright. It was her idea to put a prettier slaw on top of roasted cabbage, which can be kind of not-so-pretty otherwise. But the best part of this is her dressing, which I’ve borrowed completely. You will love it.
The dressing here is fabulous, and completely makes the dish. It makes enough for a whole cabbage, and one cabbage makes enough for four people. If you are making the whole cabbage at once, you can transfer it to a roasting pan ur a cookie sheet with some parchment paper, after searing the cabbage wedges. Since I usually make this for just the two of us, I make only half of the cabbage in a oven friendly cast iron pan, and just pop the whole pan in the oven directly from the stovetop. The second time around, I just cook the other half of the cabbage and use the rest of the leftover slaw and dressing.
To make this Whole30 compliant, omit the 1/2 teaspoon of maple syrup.
Roasted Red Cabbage with Carrot Jicama Slaw and Ginger Cumin Dressing Recipe
1/3 cup avocado oil, plus extra
1 teaspoon ground cumin
1 medium cabbage, cut into wedges with the core intact
sea salt and ground black pepper
1/2 teaspoon lime zest
1 ½ tablespoons lime juice
1 small clove garlic, grated with a Microplane
1- inch piece of ginger, peeled and grated with a microplane
1/2 teaspoon Tamari soy sauce
1/2 teaspoon maple syrup
1 medium carrot, peeled and grated
1/2 small jicama, peeled and grated
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro, chopped
3 green onions, sliced
2 tablespoons sesame seeds (garnish
Preheat your oven to 400°F.
Set a sealable jar out on the counter.
Set a large pan over medium high heat. Pour in the avocado oil and once the oil is shimmering, add the cumin. It should sizzle. Stir it around in the oil until very fragrant, about 30 seconds. Transfer the cumin oil to the jar and let it cool.
Return the pan to the stove over medium high heat. Pour in a bit more avocado oil.Place the cabbage wedges into the skillet, flat side down. Let it sear until evenly golden brown, about 2-3 minutes. Flip the cabbage wedges over to sear the other flat side. Season the exposed, seared side of the cabbage with lots of salt and pepper. Once the other side is brown, flip over and quickly season the other side with lots of salt and pepper.
Transfer the pan to the oven, or transfer the cabbage wedges to a parchment-lined cookie sheet, and then put in the oven. Roast the cabbage until it is tender, about 30 minutes.
While cabbage is roasting, make the dressing. Add to the jar with the cumin oil, lime zest, lime juice, garlic, ginger, Tamari, maple syrup, salt, and pepper. Close the lid and shake the jar, until everything is combined. Set aside.
In a large bowl, combine the grated carrot, grated jicama, mint, cilantro, and green onions. Season the slaw mixture with salt and pepper and toss with 1/4 cup of the dressing.
To serve, arrange some slaw on top of each roasted cabbage wedge, and drizzle the remaining dressing over the top. Garnish with sesame seeds. Serve immediately.