Roasted Cabbage Salad

Courtesy Foodland Ontario

I love roasted cabbage (try my Roasted Sesame Cabbage and Onions). Mind you, I love cabbage prepared in all kinds of ways – in salads, soups and especially in the cabbage rolls my mother used to make.

Cabbage is a member of the esteemed Brassica family (a.k.a. crucifers), a powerful one  containing a wide range of extremely  potent  disease prevention compounds, particularly those with anti-cancer action. The members of this clan include arugula, bok choy, broccoli, Brussels sprouts, assorted cabbages including Chinese, green, red and Savoy,   cauliflower, collards, horseradish, kale, kohlrabi, mizuna lettuce,  mustard greens, radish,  rapini, rutabaga,  turnips and watercress.

But even though the family has a large contingent that battles cancer,  it seems that individual members work in different ways, depending on which phytochemicals each contains. The parent compounds, called glucosinolates,  can be found in all crucifers and are somewhat responsible for their characteristic taste.   But as they are different plants, each member of the family is metabolized differently, yielding an assortment of anti-cancer substances which work in diverse ways. Eating a variety of these vegetables is both a wise idea and delicious, to boot.

This recipe is from Foodland Ontario. But if you live elsewhere, obviously you should use your own local produce.

Roasted Cabbage Salad

Preparation Time: 15 minutes

Roasting Time: 45 minutes

Serves 8 to 10

Half Ontario Cabbage, coarsely chopped, about 8 cups (2 L)
1 small Ontario Onion, coarsely chopped
1 small Ontario Sweet Red Pepper, coarsely chopped
1 large Ontario Tomato, coarsely chopped
2 cloves Ontario Garlic, coarsely chopped
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) apple cider or red wine vinegar
Dash hot sauce, to taste (optional)
1/2 tsp (2 mL) each salt, pepper and dried oregano leaves

In large bowl combine cabbage, onion, red pepper, tomato and garlic.

In small bowl whisk together oil, vinegar and hot sauce (if using); pour over vegetables and toss to mix well.

Spread vegetables evenly on lightly oiled rimmed baking sheet. Sprinkle with salt, pepper and oregano.
Roast in 400ºF (200ºC) oven, stirring every 15 minutes, until cabbage is crisp-tender, about 45 minutes.

Place in serving bowl, serve warm, cold or at room temperature.

Tip: Salad can be roasted a day ahead.

Nutrition information per serving:
•    Calories:  78
•    Protein:  1 gram
•    Fat: 6 grams
•    Saturated fat: less than 1 gram
•    Carbohydrate: 7 grams
•    Dietary fibre: 2 grams