Recipe: Roasted Cabbage Slaw with Hazelnuts & Lemon
We’re talking pizza this week at The Kitchn, but man (and woman) cannot live on pizza alone. (I think.) I do find that a simple salad is the best accompaniment to pizza. Here’s a warm one for fall, a slaw that will go well not only with your favorite pies, but with all manner of autumn meals. It’s warm and roasted, with the sweet, smoky edge that a detour under the broiler brings to cabbage.
I have a thing for roasted cabbage. The funky taste of the vegetable is mellowed and sweetened in the oven, turning soft and silky in its juices. (And a big wedge of roasted cabbage with bacon is a pretty perfect weeknight meal, in my opinion.)
This salad quick-broils cabbage that has already been shredded, cutting down on the cooking time considerably. The goal is to crisp up the cabbage and add an overnote of charred smokiness. The crispness doesn’t last; the cabbage shreds wilt almost immediately. But this is fine — you get cabbage’s sweeter, softer side, with that smoky note.
The dressing is ultra simple: a bit of lemon and honey, and just a touch of olive oil. Hazelnuts really dress this up, and if you want to make things just a bit richer, throw in some cheese. But it isn’t necessary — roasted cabbage is really a feast all on its own.
Roasted Cabbage Slaw with Hazelnuts & Lemon
head red cabbage
- 1/2 head
- 1 1/4 cups
lemon, juiced, about 3 tablespoons
- 1 teaspoon
Flaky salt and freshly-ground black pepper
- 1 ounce
Gruyere cheese, optional
Heat the broiler (top element) of your oven.
Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline, or the shredding blade of a food processor. Place in a large bowl and toss, lightly, with olive oil and spread in one thick layer on a big baking sheet.
Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char. Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes. You're not cooking the cabbage completely through — you're trying to add as much color and crispiness to the edges as possible.
Remove the cabbage from the oven and set aside to cool for a few minutes. Turn the oven to bake and down to 350°F. Roughly chop the hazelnuts and spread in a baking dish. Bake for 5 to 10 minutes or until lightly toasted (watch closely — the size of the hazelnuts, the baking dish, and your oven will all determine the actual roasting time).
Whisk together 1 tablespoon olive oil, the juice of 1 lemon, and the honey.
Toss the semi-cooled and wilted cabbage with the dressing and salt and pepper to taste. Toss with 1 cup of the toasted hazelnuts. Spread on a large platter and garnish with the remaining 1/4 cup of hazelnuts. If desired, also garnish generously with shaved Gruyere cheese. Serve warm or at room temperature.
(Images: Faith Durand)
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