I roast veggies to bring out their sweetness, and this works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw.
—ANN SHEEHY LAWRENCE, MA
PREP: 10 MIN. • COOK: 30 MIN. + STANDING • MAKES: 6 SERVINGS
1 medium head cabbage (about 2 pounds), coarsely chopped
2 large onions, chopped
1/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons minced fresh chives
3 tablespoons minced fresh tarragon
DRESSING
2 tablespoons white balsamic vinegar or white wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1. Preheat the oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading it evenly. Roast 30-35 minutes or until vegetables are tender and lightly browned, stirring halfway.
2. Transfer the cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. Using a small bowl, whisk the dressing ingredients until blended. Drizzle mix over the cabbage mixture; toss to coat. Let it stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.