Like meatloaf, I think cabbage is completely underrated. It is such a versatile vegetable that can be boiled, roasted, braised, sauteed, pickled, fermented or eaten raw. It has a long shelf life so you don’t have to worry about it going bad a day after purchase. And, it is also low in calories, high in fiber, vitamin K and vitamin C. I also like cabbage because dollar for dollar, a head of cabbage goes a long way on a budget.
This salad seriously has it all: sweet, tangy, salty and crunchy. It’s ridiculously easy to make and has less than 220 calories (with NUTS!) per serving. It is delicious eaten warm but is also tasty served cold as leftovers.
Sweet n' Tangy Roasted Apple Cabbage Salad
- 1 head red cabbage cored and sliced thin
- 1 medium apple cored and cut into match sticks
- 1 large onions sliced
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/2 cup pistachios salted and roasted
- salt and pepper to taste
Preheat over to 400 degrees.
In a large bowl, toss cabbage, apples and onions in olive oil.
Place vegetable on a baking sheet and bake in hot oven for 12-15 minutes or until vegetable are slightly soft and being to brown.
In a large bowl, toss roasted vegetable with apple cider vinegar, salt and pepper.
Drizzle top of salad with honey and top with pistachios.