Roasted Cabbage Salad with Rosemary-Garlic Vinaigrette

 

 Ingredients

9 cups chopped green cabbage (1-inch pieces; about ½ large head)

1 medium yellow onion, halved and sliced

3 tbsp avocado oil, divided

3/4 tsp salt, divided 

¼ tsp pepper pdr

2 medium cloves garlic, grated

1½ tsp finely chopped fresh rosemary

1 tbsp white-wine vinegar 

 

Preparations

Position oven racks in the upper and lower thirds; preheat to 425°F. Toss 9 cups cabbage, sliced onion, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl until well coated. Spread in an even layer on 2 large rimmed baking sheets. Reserve the bowl. 

Roast the cabbage until tender and golden on the edges, about 20 minutes, stirring and rotating the pans between the top and bottom racks halfway through. 

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add grated garlic and 1½ teaspoons rosemary. Cook, stirring frequently, until very fragrant but not browned, about 1 minute. Remove from heat and stir in 1 tablespoon vinegar and the remaining ¼ teaspoon salt. Scrape the dressing into the large bowl. 

Transfer the roasted cabbage to the bowl; toss with the dressing until coated. Serve warm.  

 

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