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While I love traditionally prepared cabbage, it can take a long time. I also find that it makes my house smell weird. I love being cooked in stir-fries and soups, but it can be a little boring at times. Then one day I tried sweet and sour roasted cabbage. Oh happy day! Over time, I’ve adjusted it to be healthier than the version I originally tried. This “Skinny-Fied” version can be found below!
Perfectly prepared sweet and sour roasted cabbage
In just a few steps, you can make perfectly roasted cabbage with very little effort. Roasting is perhaps the easiest way to cook cabbage, and it brings out a milder, nutty, almost buttery taste that you wouldn’t otherwise notice.
First, make sure the cabbage is cut into equal sized pieces or as close to them as possible. Then sprinkle with salt and distribute evenly. As with other greens, adding salt to the cabbage not only spices it up, but also draws out the natural moisture. This way you will break down the fibrous texture of the cabbage and help tenderize it before frying. Let the cabbage sit for about 5 minutes, then add the remaining ingredients before toasting it.
Second, stir the cabbage every 10 minutes during the roasting process. By stirring regularly, you will ensure even browning and prevent the cabbage from burning. You want golden brown roasted cabbage, not charred, or you risk an unpleasant burnt taste. Trust me, nobody wants that.
Third and finally, do the perfectly balanced sweet and sour dressing to coat everything lightly. I prefer raw honey because it has a lower glycemic index and is a healthier sweetener than cane sugar.
You can enjoy this delicious cabbage dish with a variety of starters. It goes well with many different ones Asian inspired Meals. You can also serve it with Roast Chicken, Ribs or Pulled pork. It’s also a great alternative to the usual coleslaw or potato salad. Get creative and let us know how you use it in the comments section below!
- 1 Head of kale small, pitted and sliced
- 1 Head of red cabbage small, pitted and sliced
- 2 teaspoon kosher salt
- 1 yellow onion small, halved lengthways and cut into thin crescents
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper ground
Sweet and sour dressing
- 1 tablespoon olive oil
- 1 tablespoon Apple Cider Vinegar or red wine vinegar
- 1 tablespoon honey raw
Fry the cabbage
Preheat oven to 375 degrees F.
Mix salt with green and red cabbage and let rest for 5 minutes.
Add onions, olive oil and pepper. Work in well and place in one layer on 1-2 baking sheets.
Roast for 20-30 minutes, stirring every 10 minutes to ensure even browning. Remove when the cabbage is soft and golden brown.
Make the sweet and sour dressing
While the cabbage is roasting, whisk the ingredients for the dressing together until completely incorporated.
Pour the cabbage over, stir until the cabbage is evenly covered, and serve.
SmartPoints (Freestyle): 7th
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