Roasted Cabbage with Caper Raisin Relish

Give it up for the cabbage! This veggie is available locally all year, is usually pretty cheap, and is so versatile. Roasting until caramelized brings out it's natural sweetness and they crispy-ness of the lightly charred leaves is just satisfying and fun to eat. 

As winter settles in, our bodies naturally crave warmth, and one of the best ways to satisfy that craving is with cooked, comforting foods. These meals not only help stimulate circulation and support digestion, but roasting winter vegetables, in particular, brings out their deep, rich flavors. The result? A crispy, caramelized exterior and a tender, perfectly cooked interior. And that's where the sexy cabbage comes in.

This recipe for oven-roasted cabbage is an exciting balance of flavors and textures, featuring golden raisins (I only had dried cranberries), capers, fresh lemon juice, olive oil, garlic, parsley, and a touch of chili crisp oil for a perfect spicy, crunchy contrast. The cabbage is first coated in olive oil and seasoned with salt and pepper before roasting, resulting in a deeply caramelized, tender, and naturally sweet flavor. To finish, the cabbage is topped with a homemade caper-raisin relish - which I would recommend you put on anything. 

I paired the cabbage with a simple roasted chicken breast, adding some of the caper relish on top. The result? A delicious, warming meal that comes together in just 30 minutes—perfect for busy winter nights when all you want is a warm, filling dinner. 
*Recipe adapted from The First Mess.


Cabbage
1 small green cabbage, cut into 6 wedges 
3 tablespoons olive oil
sea salt and ground black pepper, to taste

Caper Raisin Relish
¼ cup golden raisins
3 tablespoons capers
1 tablespoon lemon juice
1 tablespoon sherry vinegar
3 tablespoons olive oil
¼ teaspoon ground chilies (I used a Chili Crisp Oil!)
1 small clove garlic, finely minced with a Microplane (I just sliced and chopped) 
½ teaspoon vegan Worcestershire sauce ( I used Liquid Aminos)
3 tablespoons chopped flat leaf parsley
sea salt and ground black pepper, to taste

To Serve (Optional)
chopped toasted almonds


Instructions
Preheat the oven to 450°F. Set a naked baking sheet in the oven while you prep the cabbage.
Brush the cabbage wedges all over with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning in with your hands to ensure the cabbage is adequately covered. Carefully remove the hot baking sheet from the oven and set it down. Place the cabbage wedges with one of the cut sides down onto the baking sheet. You should hear a sizzle!

Slide the baking sheet into the oven and roast for 25-28 minutes, flipping the pieces over at the halfway point. The finished cabbage will be well-browned and tender when pierced at the core with the tip of a knife. Give the cabbage a quick broil at the end for extra browning if you like.

While the cabbage is roasting, make the caper raisin relish. Set the raisins in a small bowl and cover them with hot water. Let them sit for 5-10 minutes before draining.

To a medium bowl, add the plumped up and drained raisins, capers, lemon juice, sherry vinegar, olive oil, chilies, garlic, vegan Worcestershire sauce (or Liquid Aminos), parsley, salt, and pepper. Stir well to combine.

Once the cabbage is done roasting, transfer it to a platter and top with the caper raisin relish, toasted chopped almonds, and extra parsley if you like.

For the chicken, I marinated one chicken breast in the Caper Relish with some extra olive oil for about 15 minutes. Once marinated, I heated a sauce pan and sliced up some additional garlic, added olive oil and seared the chicken on each side until it reached 165 degrees. (Using my cooking thermometer, especially for chicken has been a game changer!).  Serve alongside the cabbage with some added relish on top. Enjoy! 

Let me know if you try it!