Roasted Cabbage with Onion and Prunes
This simple Roasted Cabbage recipe brightens up winter produce, pairing red cabbage with tart citrus and sweet California prunes for a flavor-rich side dish.
The best winter side dish
Here in California, there’s always something delicious in season! Some of our favorite ingredients, like prunes and lemons, are always in season in the Golden State. Red cabbage, grapefruit and oranges are some of the fabulous fresh produce that can help brighten up your plate in the dead of winter.
What ingredients do you need to make Roasted Cabbage with Onions and Prunes?
This recipe calls for just a few simple real food ingredients! Here’s what you’ll need:
Red cabbage
Yellow onion
California Prunes
Olive oil
Salt
Lemon
Oranges
Grapefruit
What does Roasted Cabbage taste like?
As cabbage roasts, it turns a gorgeous golden brown and becomes soft and sweet. It pairs beautifully with the sweet and tangy citrus fruit and savory sweet roasted onions.
Make it a meal
Roasted Cabbage with Onions and Prunes is a delicious side dish that works well with roast chicken or fish. If you have leftovers the next day, serve with a fried egg for a satisfying breakfast!
Roasted Cabbage with Onion and Prunes
Ingredients
- 1 head red cabbage
- 1 large yellow onion sliced thin
- 15-20 pitted California prunes halved
- 2 TBSP California olive oil
- 1 lemon
- ½ tsp kosher salt
- 2-3 oranges blood oranges, cara caras or a mix of sweet citrus
- 1 grapefruit
Instructions
- Preheat the oven to 400°F (205C).
- Core the cabbage and slice into 2-inch (5cm) wedges. Spread the cabbage and onion slices onto a baking sheet with the halved prunes, then drizzle over the olive oil and gently toss to coat the vegetables. Halve the lemon and 1 piece of the citrus and add to the pan. Season with the salt and roast for 25 minutes, or until the onions start to brown and the cabbage softens.
- While those roast, peel and supreme the remaining citrus and grapefruit.
- Remove the cabbage and prunes from the oven and transfer to a serving platter to cool. Use tongs to squeeze the roasted lemon and citrus juices over the cabbage, season to taste with additional salt, then top with the supremed citrus and serve!
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