Roasted Cabbage with Onion and Prunes
This is a simple recipe to brighten up winter produce, pairing red cabbage with tart citrus and sweet California prunes for a flavor-rich side dish. Top the leftovers with a fried egg for an easy breakfast!
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!
Video
Notes
Got leftovers? Add a fried egg for a delicious breakfast!
Nutrition
Calories: 293kcalCarbohydrates: 59gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 350mgPotassium: 1067mgFiber: 11gSugar: 35gVitamin A: 3524IUVitamin C: 191mgCalcium: 164mgIron: 2mg