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Three fresh ways to trans­form hum­ble cab­bage into a star side

EatingWell - - DINNER TONIGHT -

Roasted Red Cab­bage with Car­away But­ter

Pre­heat oven to 425°F. Coat a foillined bak­ing sheet with cook­ing spray. Cut 1/2 red cab­bage into 6 wedges and ar­range them on the bak­ing sheet. Sprin­kle with 1/2 tsp. salt and 1/4 tsp. pep­per. Roast, turn­ing once, un­til ten­der and browned, 35 to 40 min­utes. Mean­while, com­bine 21/2 Tbsp. soft­ened but­ter, 1/2 tsp. lemon zest and 1/4 tsp. toasted car­away seeds. Top the cab­bage with the but­ter. SERVES 6: 1 cab­bage wedge each

CAL 65 / FAT 5G (SAT 3G) / CHOL 13MG / CARBS 5G / TO­TAL SUG­ARS 3G (ADDED 0G) / PRO­TEIN 1G / FIBER 2G / SODIUM 213MG / POTAS­SIUM 174MG.

Sautéed Red Cab­bage with Shal­lots & Hazel­nuts

Heat 1 Tbsp. each olive oil and but­ter in a large skil­let over medium heat. Cook 2 quar­tered medium shal­lots un­til soft­ened, 2 to 3 min­utes. Add 4 cups chopped red cab­bage; cook un­til soft­ened, about 3 min­utes. Add 1/2 cup ap­ple cider and 1/2 tsp. each salt and pep­per.

Re­duce heat to medium-low, cover and cook un­til ten­der, about 10 min­utes. Stir in 1 tsp. cider vine­gar.

Top with 1/2 cup chopped toasted hazel­nuts and 2 tsp. fresh thyme. SERVES 4: 3/4 cup each

CAL 221 / FAT 17G (SAT 3G) / CHOL 8MG / CARBS 17G / TO­TAL SUG­ARS 9G

(ADDED 0G) / PRO­TEIN 4G / FIBER 4G / SODIUM 321MG / POTAS­SIUM 418MG.

Red Cab­bage & Pome­gran­ate Salad

(Photo: page 13)

Whisk 1 Tbsp. rice vine­gar, 2 tsp. lemon juice, 1 tsp. each honey and ground cumin and 1/2 tsp. each salt and pep­per in a large bowl. Slowly whisk in 21/2 Tbsp. olive oil. Add 4 cups shred­ded red cab­bage and 11/2 cups juli­enned car­rots; toss to com­bine. Top with 1/2 cup chopped fresh cilantro, 1/4 cup pome­gran­ate seeds and 3 Tbsp. toasted sliced al­monds.

SERVES 4: 1 cup each

CAL 162 / FAT 11G (SAT 1G) / CHOL 0MG / CARBS 15G / TO­TAL SUG­ARS 8G (ADDED 1G) / PRO­TEIN 3G / FIBER 4G / SODIUM 343MG / POTAS­SIUM 392MG.

Sautéed Red Cab­bage with Shal­lots & Hazel­nuts

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