Roasted Cabbage & Onions
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 1/2 teaspoon pepper
- 3/4 teaspoon pepper
- 2 tablespoons dijon mustard
- 2 large onions chopped
- dressing:
- 3 tablespoons minced fresh chives
- 1 medium head cabbage (about 2 pounds) coarsely chopped
- 3 tablespoons minced fresh tarragon
- 2 tablespoons white balsamic vinegar or white wine vinegar
- Carbohydrate 58.7210734169834 g
- Cholesterol 0 mg
- Fat 3.72130308602112 g
- Fiber 1.54276977211493 g
- Protein 1.2856118514185 g
- Saturated Fat 0.528346409675674 g
- Serving Size 1 1 servings. (139g)
- Sodium 61.6468676366072 mg
- Sugar 57.1783036448685 g
- Trans Fat 0.131975249040686 g
- Calories 264 calories
Preheat oven to 450degrees. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast 30-35 minutes or until vegetables are tender and lightly browned, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.
