Description
This is a color explosion! Roasted red cabbage with tomato parsley relish is fresh and hearty while being beautiful and bright!
Ingredients
Scale
For the cabbage:
- 1 head red cabbage, sliced into 1-inch thick slices
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
For the relish:
- 10 ounces cherry tomatoes, diced
- 1/2 cup chopped fresh parsley
- 2 garlic cloves, grated
- 1 tablespoon capers
- 1 teaspoon caper brine
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Set the oven to 425 degrees F. Add slices of red cabbage to a baking sheet, using two baking sheets if needed. Drizzle olive oil and balsamic vinegar over the top. Using a pastry brush, evenly brush the oil and vinegar on each cabbage slice. Sprinkle salt and pepper on each slice. Roast cabbage for 30 minutes, or until the cabbage is tender and browned.
- While the cabbage roasts, prepare the relish. In a medium bowl, combine all relish ingredients and fold together with a rubber scraper. Taste and add more seasoning if needed.
- Serve roasted cabbage slices with a scoop of tomato parsley relish.
Notes
- If you have some balsamic glaze in your pantry, drown your roasted cabbage in it before serving.
- Prep Time: 10
- Cook Time: 30
- Category: vegetarian
- Method: baked
Keywords: vegetarian, cabbage, tomato