I’ve never been a huge fan of traditional coleslaw. But a few years ago, I tasted a delicious savory coleslaw that my sister-in-law made. Her recipe was so easy. It was simply sliced cabbage, Italian salad dressing, fresh lemon juice, salt, and pepper.
I’ve made her recipe several times since.
But in the wintertime, I just don’t feel like eating cool, crunchy coleslaw. I’ve seen several recipes for roasted cabbage wedges, so I thought I could probably roast coleslaw too.
I tried it for the first time a couple weeks ago, and loved it!
It passed the ‘Chic Not-So-Organic Husband Spontaneously Said MMM On the First Bite’ test.
I think it’s actually easier to make than those fancy roasted cabbage wedges since I don’t have to worry about keeping the cabbage pieces in the wedge shape. I just chop it up and throw it all onto the pan to bake!
This is the only roasted veggie recipe I know of that you can actually reheat, so it’s very handy for prepping ahead of time. You can have it all baked in the morning, leave it on the pan, and then stick the pan back in the oven for 10 minutes just before serving!
For a colorful variation, roast some red cabbage on a separate pan and then combine the red and green cabbage just before serving.
1/2 head small/medium cabbage, sliced
1 T. olive oil
1 t. rice vinegar (or any other type of vinegar)
3/4 t. salt
1/4 t. pepper
juice from 1/2 lemon
Toss the cabbage with the olive oil, salt, and pepper.
Bake at 375 degrees for 15-20 minutes or until browned.
Drizzle with lemon juice and vinegar and toss.