HUNGARIAN CABBAGE SLAW

MAKES 5 SERVINGS

IF YOU’RE A SAUERKRAUT FAN, you’re going to love this flavor-packed slaw. And if you’re anything like me, you’ll start finding all kinds of interesting uses for it: spoon it atop your sub sandwich, have it as a side dish with rice pilaf and sausage, or eat a few spoonfuls straight out of the bowl as an afternoon snack. My family roots are German and Irish and both culinary traditions love a good cabbage dish, but so often they’re boiled or steamed and, frankly, lifeless. I knew it could be done differently, so here we roast the cabbage to draw out its complex flavor and toss it in a zippy blend of cider vinegar, horseradish, and caraway. Bursting with Eastern European flavors, this recipe is a favorite in our house the second the autumn leaves start turning color, but it’s really a simple and inexpensive side dish to make all year round.

1 head green cabbage, thinly sliced

2 teaspoons sea salt

2 red bell peppers, seeded and cut into strips

½ cup cider vinegar

⅓ cup olive oil

3 ounces prepared horseradish

2 tablespoons caraway seeds

3 cloves garlic, minced

1. Toss the cabbage with the salt and let sit for 30 minutes, covered, before draining off any excess liquid.

2. Preheat the oven to 425°F.

3. Combine all the ingredients and arrange, no more than ½ inch deep, on a sheet pan.

4. Roast in the oven for 25 minutes, stirring about halfway through. The cabbage is done once it has begun to caramelize on the edges and most of the liquid has been reduced.