Caribbean-Style Roast Cabbage with Carrots

By sz8jm9

Nicely roasted cabbage turns sweet and earthy, with a deliciously silky texture. There's a beautiful balance of flavors here--sweetness from cabbage and carrots, fire from hot sauce, brightness from vinegar, and richness from butter.

Yield:
Serves 8 (serving size: 3/4 cup)

Nutritional Information
Amount per serving
Calories 89 Fat 3.5 g Satfat 1.1 g Monofat 1.5 g Polyfat 0.6 g Protein 2 g Carbohydrate 14 g Fiber 5 g Cholesterol 4 mg Iron 1 mg Sodium 243 mg Calcium 72 mg

Ingredients

• 2 1/4 pounds green cabbage, core removed and cut into 1-inch cubes
• 1 cup vertically sliced yellow onion
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 3 cups carrots, cut into ribbons
• 3 tablespoons cider vinegar
• 2 teaspoons habanero hot sauce
• 1 tablespoon butter

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 450°.

2. Combine cabbage, onion, oil, sugar, black pepper, and salt in a large bowl; toss to coat. (It's OK if the cubes start to separate.)

3. Divide cabbage mixture between 2 foil-lined jelly-roll pans. Bake at 450° for 20 minutes, stirring and rotating pans after 10 minutes.

4. In the same bowl that you used for the cabbage, combine carrots, vinegar, and hot sauce; toss to coat.

5. Remove cabbage from oven, and carefully transfer to the bowl with the carrots. Add butter; toss gently to combine.

6. Heat broiler to high. Return cabbage mixture to pans, spreading evenly. Place each pan under the broiler for 3 minutes (this will be a two-phase operation) or until edges begin to brown and evenly crisp.

VARIATION

Apple and Caraway Roast Cabbage: Replace carrot ribbons with 3 cups thinly sliced Honeycrisp or Fuji apple. Substitute 1 tablespoon whole-grain mustard and 2 teaspoons toasted caraway seeds for the habanero sauce. SERVES 8 (serving size: 3/4 cup) CALORIES 95; FAT 3.6g (sat 1.1g); SODIUM 223mg