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Roasted Cabbage & Onions

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Total Time
Prep: 10 min. Cook: 30 min. + standing

By Taste Of Home Editorial Team

Recipe by Ann Sheehy, Londonderry, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 28, 2023

I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts

Watch How to Make Roasted Cabbage & Onions

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Roasted Cabbage & Onions

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Yield: 6 servings
Prep: 10 min
Cook: 30 min
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Ingredients

  • 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
Text Ingredients

Directions

  1. Preheat 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 evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway.
  2. Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

Nutrition Facts

3/4 cup: 183 calories, 14g fat (2g saturated fat), 0 cholesterol, 636mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 2g protein.
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