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Roasted cabbage has been on my “to-try” list for years, literally. And for whatever reason, it wasn’t until recently that I finally gave it a shot in this roasted winter slaw. An experiment/idea with low risk, since cabbage is cheap. And yet…when I pulled the tray of perfectly roasted cabbage out of the oven, I was stunned at how delicious this simple vegetable becomes when exposed to high heat. It was fork-to-face on repeat, with no guilt at all, because cabbage is a well-known “diet” food, being super low in calories but high in fiber and containing lots of healthy good for you things a la vitamins and minerals and things of that nature.
Some would even say that cabbage can be quite beautiful. I present to you, a savoy cabbage. I love the wrinkles.
But whether you get a “fancy” cabbage like savoy, or just a plain-ole’garden variety cabbage, it can be absolutely transformed from crunchy roughage into savory, soft yet not mushy, truly delectable goodness. And just for fun, you can add in some shredded sweet potato or squash to the mix. It brings some nice color and a bit of sweetness to the party, along with some extra nutrition of course. This combo below is savoy cabbage, regular cabbage, purple cabbage, and sweet potato, all shredded up fine and dandy.
Preheat your oven to 400F and pile the cabbage and sweet potato shreds up high on a baking sheet. It will seem like it is too much, but believe me, it’s not. That heat is going to wilt it all down into a beautiful tangle of tastiness. Oh, and sprinkle a bit of salt on top along with just a tiny drizzle of olive oil to get some of those wonderful brown bits during roasting.
Ta-dah! Ok, I admit, it’s not much to look at. But the taste……you’ll just have to trust me on this. It’s truly wonderful. And SO DANG SIMPLE.
It also makes a really great filling for some winter salad rolls. They’re coming soon. I think you’re gonna like em’.
Oh, and a little garnish of pomegranate arils never hurt anyone. At least, I sure hope not.
Roasted Winter Slaw
Beth Hornback
Simple cabbage and sweet potato are transformed into a mouth-watering side dish in this Roasted Winter Slaw! Vegan, gluten-free, and totally delicious.
4.91 from 10 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American Vegan
Servings 6 servings
Calories 64 kcal
Ingredients
- 6-8 cups shredded cabbage (from 1 head of cabbage (or a mixture of any types))
- 1 sweet potato (peeled and shredded)
- salt (to taste)
- olive oil (optional)
Instructions
Preheat oven to 400F.
On a sheet pan, toss the cabbage and sweet potato with salt and olive oil, if using.
Roast for 15-20 minutes or until cooked through and slightly browned on the edges
Serve hot or at room temperature.
Nutrition
Serving: 1scoopCalories: 64kcalCarbohydrates: 10gProtein: 2gFat: 2gSodium: 426mgSugar: 3gVitamin A: 700IUVitamin C: 40.4mg
Keyword cabbage, vegan side dish, vegan slaw
Home » Side Dish » Roasted Winter Slaw
About Beth
Beth is a food photographer and recipe developer based in the Pacific Northwest. She never tires of snuggling with her two beautiful kids and owes piles of chocolate chip cookies to her husband, aka the most wonderful person she knows. Keep in touch with Beth on Instagram, Pinterest, Facebook, and Twitter.
Reader Interactions
Comments
Pat says This sounds really good, and I shall try it next weekend. I’ve made roasted wedges of cabbage before, and they are yummy, but not needing a knife to cut it up with sounds even better.
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- Noelle says
I made this, it is delicious! I will be bringing it to Christmas dinner. So awesome to see so many posts these days 🙂
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- Beth says
Oh, I’m so excited that you liked it! And honored that it will grace the table at your holiday meal. If you’re happy for more posts, you’re going to love what’s coming in 2017! 🙂
- Pat says
Because of this recipe, I discovered that if you have a lot of leftover holiday slaw that has a lemon/vinegar/oil dressing, you can drain it and roast it using your method. It turned out really yummy. Some of the dressing caramelized on the pan and I scraped it off with the cabbage. The recipe had nappa & purple cabbage, apples, and radishes. Thanks for this new idea – I can see this happening a lot this winter!
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- Beth says
Ohhhhh, great tip, Pat! 🙂 I am going to give that a try. I am currently testing this as a filling for spring rolls, it’s so versatile!
- JoAnne says
I made this delicious roasted winter slaw and I rolled it in rice paper. Made a sweet chilli and Siracha dipping sauce. Cabbage rolls reinvented. So, so deliciousReply
- Mean Margie says
SCRUMPTIOUS! You had me at the spaghetti squash! LOVED both recopies. Wish I had found you when I
was still cooking all the time 🙂 In any event, you make me want to cook more often…I’ll BE BACH!!Reply
- Beth says
I’m so happy that you loved this and are inspired to cook more often! Be sure to say hi when you come back! ?
- Noelle says
I’ve made this again and again.Reply
- Beth says
So happy to hear that, Noelle! I haven’t made it in a while, I need to change that! It is winter again, after all. 🙂
- Jen says
Do you shred the sweet potato while it’s raw? Or would you prep it at all (other than peeling?)
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