Roasted Red Cabbage-and-Collard Green Slaw

Name: Roasted Red Cabbage-and-Collard Green Slaw
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 1 small head red cabbage (about 2 pounds), halved and cut into 5 1-inch wedges, leaving core intact; 4 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 1 small bunch collard greens, stem discarded and leaves halved lengthwise, then sliced 1-inch-thick crosswise; 1/2 c. fresh flat-leaf parsley, chopped; 1 c. apple cider vinegar; 1/4 c. ketchup; 1 tbsp. brown sugar; 1 tbsp. granulated sugar; 1/2 tsp. red pepper flakes

By Kate MerkerPublished: Aug 10, 2018

1 Rating

Jump to recipe

roasted red cabbage and collard green slaw recipe

Brian Woodcock for Country Living

Yields:

10 serving(s)

Total Time:

30 mins

Add a pop of color to this side salad with bright red cabbage.

Advertisement - Continue Reading Below

Ingredients

Roasted Red Cabbage-and- Collard Green Slaw

1 small head red cabbage (about 2 pounds), halved and cut into 5 1-inch wedges, leaving core intact
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 small bunch collard greens, stem discarded and leaves halved lengthwise, then sliced 1-inch-thick crosswise
1/2 cup fresh flat-leaf parsley, chopped

Sweet-and-Spicy Sauce

1 cup apple cider vinegar
1/4 cup ketchup
1 Tbsp. brown sugar
1 Tbsp. granulated sugar
1/2 tsp. red pepper flakes

Directions

1. Step 1Roast the Cabbage and Collard Greens: Preheat oven to 450°F. Place cabbage on two rimmed baking sheets and drizzle with 2 tablespoons oil, dividing evenly. Season with salt and pepper. Arrange cabbage, flat sides down, in a single layer. Roast until browned and crisp on bottom, 12 to 14 minutes. Flip cabbage and arrange collards around cabbage, dividing evenly between baking sheets. Drizzle collards with remaining 2 tablespoons oil. Season with salt and pepper. Roast until collards are crisp, 5 to 7 minutes.
2. Step 2Make the Sweet-and-Spicy Sauce: Whisk together vinegar, ketchup, brown sugar, granulated sugar, and red pepper flakes in a bowl until sugar is dissolved. Season with salt and pepper.
3. Step 3Transfer cabbage to a cutting board and roughly chop. Combine cabbage, collards, and 1/3 cup Sweet-and-Spicy Sauce in a bowl. Fold in parsley. Serve warm or at room temperature with remaining dressing alongside for drizzling.