Are you eating enough cabbage?
Oven Roasted Slaw combines the assets of cole slaw with easy roast cabbage. It’s quick to cook, ideal for cold weather eating and CHEAP! Instead of just oil and salt, add a little sugar to the shredded cabbage before roasting. After 20 minutes in the oven, the cabbage is crisp tender, not soft and mushy. Now it’s ready for a little tangy vinegar. Toss with poppy seeds, celery seeds, cumin seeds or fennel seeds. Now you’ve got a serviceable side dish for roast chicken, any kind of pork or duck. Serve it warm or at room temp.
We take our slaw seriously and hopefully you do to. There is no end to the variations and easy additions to the basic recipe. The important thing to remember is that making slaw is all about balance-sweet, tangy, savory, salty, creamy. And you don’t always need all those depending on what you are serving it with. My advice is to start with equal amounts of vinegar and sugar and go from there. Here are a few of our other favorites (especially PICO SLAW!) that are useful all year-long, not just to serve with warm weather barbecue:
Pico Slaw–The best of salsa and slaw together. Ideal for any Mexican menu.
Jalapeno Slaw–Another fav for jazzing up tacos.
Secondary Slaw–A mix of purple cabbage and carrots cause a riot of color.
Alabama Hot Slaw–Not temperature hot, this mustard slaw is spicy hot and fantastic on hotdogs.
Tartar Slaw–You guessed it. What else would you want to serve with fried catfish!?
Cranberry Slaw–This kills with pulled duck!
Napa Orange Salad with Walnuts–Sure this is slaw. Napa cabbage kicks it up a notch.
Cool Napa Indian Slaw–OMG. This with grilled chicken. YES! Tandoori all the way.
Overnight Slaw–Is our answer for a quick chow chow. Serve as a tangy counterpart to a bowl of beans and cornbread. Or actually with anything that needs some zing. It just keeps getting better in the fridge.
- 1 head of cabbage (about 12 cups)
- 2-3 tablespoons oil
- 2 teaspoons sugar
- Kosher salt, to taste
- About 2 teaspoons vinegar or fresh lemon juice, or to taste
- Sprinkle with celery seeds or poppy seeds
- Heat the oven to 425F.
- Remove the outer layer of the cabbage, cut it in half, and slice the halves into ½-inch sections. Discard the thick core section.
- Place the cabbage on a half sheet and drizzle with the oil, tossing to coat with your hands for a glassy look, but not swimming in oil.
- Season the cabbage with the sugar and salt. Roast for about 20 minutes, until crisp tender with golden brown edges.
- Toss the warm cabbage with the vinegar and celery seed or poppy seed.
- You can substitute seasoned salt for the kosher salt and add any other seasonings you like. Sometimes less is more!
Slice the cabbage halves into roughly ½-inch sections. Discard any chunky sections near the core.