Roasted Red Cabbage
Many of us forget that cabbage exists; it’s not the tastiest of vegetables and for a long time, it was ignored for more trendy leafy greens. Red cabbage deserves more than a passing glance though- this powerhouse vegetable has an enormous amount of Vitamin C packed into just one cup serving, along with very few calories and other nutrients that help us fight off high blood pressure, cancers and ailing eyes. While there’s no getting around its mildly bitter taste, roasting red cabbage and dressing it up with a ton of garlic and bits of sweet lap cheong (Chinese sausage) make this a crowd pleaser at any dinner table.
1 small to medium sized head of red cabbage
2 tablespoon olive oil
3 tablespoons fish sauce
2 tablespoon fresh lime juice (juice of ½ large lime)
2 tablespoon honey
½ teaspoon dried ground red chili peppers
10 cloves garlic, finely minced
1 lap cheong sausage, cut into small bits
Preheat the oven to 425 degrees. Alternatively, prepare a grill.
Rinse the head of cabbage under cold water. Chop the head into wedges (small head should yield about 4 wedges). Prepare a sheet of aluminum foil for each wedge; the aluminum should be large enough to wrap the entire wedge. Place each wedge of cabbage on each aluminum foil piece side by side on a baking sheet. Set aside.
In a small bowl, whisk together the olive oil, fish sauce, lime juice, honey and ground red chili peppers until thoroughly combined. Toss in the minced garlic and whisk again briefly. Spoon the dressing evenly over all the cabbage wedges.
Sprinkle the lap cheong bits over the wedges and wrap the aluminum over the wedges. Roast (or grill) for about 20 to 25 minutes. Allow the wedges to sit in the aluminum for about 5 minutes or so before opening and serving.