Add a pop of color to this side salad with bright red cabbage.
YIELDS:10 servings TOTAL TIME:0 hours 30 mins
INGREDIENTSRoasted Red Cabbage-and- Collard Green Slaw1
small head red cabbage
(about 2 pounds),
halved and cut into
5 1-inch wedges,
leaving core intact4 tbsp.
olive oil, divided
Freshly ground black pepper1
small bunch collard greens, stem discarded and leaves halved lengthwise, then sliced 1-inch-thick crosswise1/2
fresh flat-leaf parsley, choppedSweet-and-Spicy Sauce1 c.
apple cider vinegar1/4 c.
granulated sugar1/2 tsp.
red pepper flakes1 tsp.
kosher salt1/4 tsp.
DIRECTIONSRoasted Red Cabbage-and- Collard Green Slaw
- Preheat oven to 450°F. Place cabbage on two rimmed baking sheets and drizzle with 2 tablespoons oil, dividing evenly. Season with salt and pepper. Arrange cabbage, flat sides down, in a single layer.
- Roast until browned and crisp on bottom, 12 to 14 minutes. Flip cabbage and arrange collards around cabbage, dividing evenly between baking sheets. Drizzle collards with remaining 2 tablespoons oil. Season with salt and pepper. Roast until collards are crisp, 5 to 7 minutes.
- Transfer cabbage to a cutting board and roughly chop. Combine cabbage, collards, and 1/3 cup Sweet-and-Spicy Sauce in a bowl. Fold in parsley.
- Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups.