I cannot believe that Thanksgiving is around the corner you guys, how did that happen?!? This summer flew by super duper fast once I had my baby (who was 11 days late).
But, it’s here so we mind as well embrace it. I actually LOVE fall – it is my favourite season for so many reasons. Sweater weather for one, boots, and scarf season, all the pumpkin and apple things, soup, so much soup, comfort food, tea, hot chocolate and fires, the leaves turning colors, and the fresh air. What more do you need, besides great recipes of course!
This roasted cabbage salad is just that! If you’ve never had roasted cabbage before, I promise you will love it, and you will have it again and again. Roasting it just brings this nice caramelized flavour, a softer texture and a depth to the cabbage you don’t get when it’s raw.
This is a perfect dish for these fall months and a great side dish for the upcoming Thanksgiving holiday. It is super simple with only four main ingredients, but provides a ton of depth in flavour.
- 1/2 head of red cabbage
- 2 apples, sliced
- 1 tbsp fresh chopped dill
- 1 quick pickled shallot, thinly sliced
- 1 + 1 tbsp apple cider vinegar
- 1-2 tbsp maple syrup
- 1 tbsp olive oil
- salt and pepper to taste
- QUICK PICKLED SHALLOT
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 1 tsp sugar
- Preheat oven to 450F and line a cookie sheet with parchment paper
- Make the quick pickled shallot. In a small container with a lid add 1/4 cup apple cider vinegar, 1/2 tsp salt and 1 tsp sugar. Whisk until the salt and sugar have dissolved. Add one shallot, thinly sliced, close the lid and set in the refrigerator.
- Cut the 1/2 head of red cabbage into 4 quarters, drizzle with olive oil, season with salt and pepper and put on the cookie sheet rounded outer edge up. Bake at 450F for 45 min. Check every 15 minutes or so and if top layers are browning you can push them off onto the sheet so the under layers can get a bit more heat if you want (it's not necessary).
- Once the cabbage is done, remove from oven and set aside to cool slightly. Then slice your apples and chop your dill. Toss the apples in 1 tbsp of apple cider vinegar which will keep them from browning.
- Once the cabbage is cool enough to let you work with, add to a large bowl. Next add the apples, the other tbsp of apple cider vinegar and maple syrup.( Start with 1 tbsp, assemble the salad and if you feel like you need to sweeten it up a bit more, drizzle on another tbsp). Toss until well coated.
- Arrange on serving platter. remove shallot from vinegar and arrange on top. Sprinkle with fresh dill, and season with salt and pepper. Give it a taste and if you want a little more sweet as mentioned, drizzle a bit more maple syrup on top. Serve and enjoy.
Salad can be enjoyed warm or cold and is great the next day as all the flavours meld together.
Quick pickled shallots are good for 4-5 days in the fridge.
Amount Per Serving: Calories: 107Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 271mgCarbohydrates: 21gFiber: 4gSugar: 15gProtein: 2g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
This salad goes brilliantly with pork, turkey. or a roast. It is fantastic served warm or cold and is just as good the next day as all the flavours meld together. And if you’re vegan, this dish will bring a hardiness to your meal.
Hope you give it a try this weekend.
If you’re looking for other ideas for Thanksgiving, here are a few other recipes on the blog:
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Till the next recipe,