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Hands-on: 10 min. Total: 40 min.
Nicely roasted cabbage turns sweet and earthy, with a deliciously silky texture. There’s a beautiful balance of flavors here—sweetness from cabbage and carrots, fire from hot sauce, brightness from vinegar, and richness from butter.
SERVES 8 (serving size: ¾ cup)
CALORIES 89; FAT 3.5g (sat 1.1g, mono 1.5g, poly 0.6g); PROTEIN 2g; CARB 14g; FIBER 5g; CHOL 4mg; IRON 1mg; SODIUM 243mg; CALC 72mg
- See more at: http://simmerandboil.cookinglight.com/2015/03/04/h...
Green Cabbage - 2 1/4 pounds core removed and cut into 1 inch cubes
Yellow Onion - 1 cup vertically sliced
Canola Oil - 1 Tbsp
Sugar - 1 tsp
Black Pepper, Freshly Ground - 1 tsp
Kosher Salt - 3/4 tsp
Carrots - 3 cups cut into ribbons
Cider Vinegar - 3 Tbsp
Habanero Hot Sauce - 2 tsp
Butter - 1 Tbsp
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1st Keep
 Shirley_Pheasant
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