Roasted Savoy Cabbage and ASian Cabbage Slaw
Roasted Savoy Cabbage
INGREDIENTS
- 1 head Savoy cabbage
- olive oil for cooking
- fine sea salt
- freshly ground black pepper
- lemon juice
DIRECTIONS
Preheat the oven to 400°F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core (save it for another use if desired). Cut each quarter in two lengthwise, and slice crosswise thinly. Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
Asian Cabbage Slaw
INGREDIENTS
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- Salt
- 1/2 small head shredded Savoy or green cabbage
- 1 cup fresh cilantro leaves
- 4 red scallions, cut into matchsticks
- 1 grated carrot
- 1/2 fresh jalapeno, minced
DIRECTIONS
In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.
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