When Good Things Come Together [Roasted Savoy Cabbage with Apples, Pine Nuts and Cranberries]
Don’t you love when a meal just falls together like a stack of dominoes toppling over? All you have to do is open the fridge and magically everything you need is there, waiting for you to poke and prod it into a meal. That’s how this happened.
I bought two heads of savoy cabbage thinking I’d use at least one for Thanksgiving, but it turns out it was one of the 3 ingredients in my kitchen I didn’t put into our big feast. There it sat, scared and alone, worried it’s fate might be sealed…in the garbage can. I had other plans, of course, it just took me a few days to find the time (and the fridge space!!) to get there.
I heaved the giant cabbage out of the crisper, cut it into wedges and went on a hunt for something to top it with. The windowsill was still concealed by all the bits and pieces that went into our holiday stuffings, so I decided to grab a few of those and make a quick topping of gala apples, pine nuts and dried cranberries. The perfect marriage of colour, texture and flavour. Especially when strewn about a plate of rich caramelized, and slightly crispy roasted cabbage and a deep roasted garlic vinaigrette. It turned out to be intensely satisfying, leaving me dragging my finger across the plate in hopes of tasting it for just a little bit longer. The flavours are bang-on, the ease makes it’s suitable for weeknight side dishes (friends, Amica and Scott served it alongside some lamb chops and said it was the perfect match) or even a light lunch.
Roasted Savoy Cabbage with Apples, Pine Nuts and Cranberries
Feel free to substitute pecans or walnuts for the pine nuts, dried cherries or golden raisins for the cranberries. You must, however, add the apples!
1 head savoy cabbage, cut into 1.5”-2” wedges
sea salt and fresh ground pepper
1/4 cup toasted pine nuts
1/4 cup dried cranberries
1 tsp fresh lemon juice
1 tsp olive oil
1/2 cup gala or honey crisp apples, diced small
roasted garlic vinaigrette, recipe follows
1 tbsp parsley, minced, to garnish
Preheat oven to 350.
Place cabbage wedges on a large baking sheet in a single layer. Drizzle with olive oil and give a generous sprinkle of salt and pepper. Roast until fork tender and edges are golden and crisp, about 20-30 minutes.
While cabbage roasts, place the pine nuts, cranberries and apples in a small bowl and toss with lemon juice and olive oil.
Place 2 wedges of cabbage on a plate and top with a spoonful or two of the topping. Drizzle with vinaigrette, sprinkle with parsley and serve immediately.
Roasted Garlic Vinaigrette
adapted from Fat Girl Trapped in a Skinny Body
1 head of garlic
1/4 cup extra virgin olive oil
2 tbsp cup apple cider vinegar
1 tbsp lemon juice
1/4 tsp kosher salt
1/2 tsp black pepper
1 tbsp maple syrup
Preheat oven to 375. Cut the top off the head of garlic, exposing some of the cloves. Drizzle with olive oil and a pinch of salt. Wrap tightly in tin foil and place in the oven for 30-40 minutes, until cloves are soft and golden brown. Let cool completely before removing cloves.