Originally posted January 22, 2015

Caraway Roast Cabbage with Fennel and Carrots

Caraway Roast Cabbage with Fennel and Carrots by alchemisty

This is yummy and hearty and great for a healthy winter meal. I serve it with brown rice cooked with vegetable stock.

Ingredients

  • 2 1/4 pounds green cabbage, core removed and cut into 1-inch cubes
  • 1 cup chopped fennel
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 2 cups carrots, grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon cayenne
  • 1 tablespoon butter
4 servings

Directions

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, mustard, cayenne, caraway and fennel seeds; 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.

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Cooking Light

views saves adapts comments
957 0 0 0