Recipe for Pan Roasted Cabbage Slaw
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Pan-Roasted Cabbage Slaw

Changing the shape of an ordinary vegetable can make eating it more fun to eat, for kids and adults alike. Adding cabbage to your diet is an easy way to bolster your immune system thanks to it's impressive nutrient content. This often overlooked veggie is also known for aiding in weight loss and beautifying skin so why not give it a try?

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    RELATED: 10 Healthy Habits for Additive Wellness

    I love this recipe because pan-roasting the cabbage at high-heat in a cast iron skillet brings of the vegetable's sweet, nutty flavors.

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    Pan-Roasted Cabbage Slaw

    theinspiredhome.com

    SERVINGS

    1

    PREP TIME

    8 30 minutes

    ACTIVE TIME

    15 minutes

    INGREDIENTS

    • 2 slices thick bacon or lardons, chopped
    • ¼ head green or purple cabbage
    • 1 rib celery, sliced
      1 tablespoon celery leaves
    • 1 heaping tablespoon capers
    • ½ tablespoon fresh dill, chopped
    • ½ tablespoon fresh flat leaf parsley, chopped
    • 1 tablespoon extra virgin olive oil
    • 1 ½ tablespoons cider vinegar
    • ½ tablespoon minced shallot
    • 1 teaspoon minced garlic
    • 1 teaspoon whole grain Dijon mustard
    • A few grinds freshly ground black pepper

    DIRECTIONS

    1. Heat a cast iron skillet to medium-high and crisp all sides of the lardons or bacon. This can take about 10 minutes depending on the thickness of the bacon or lardon.
    2. Once the lardons are crisp, remove from the pan and spoon out rendered fat (save it for roasting veggies later).
    3. While bacon is cooking, shred cabbage using a food processor with a shredding attachment (or use a large knife and thinly slice). Add shredded cabbage to the pan over medium high to begin to brown. Remove from pan and place in a large bowl.
    4. Add the bacon, celery, celery leaves, capers, dill, and parsley to the bowl.
    5. In a small bowl, whisk olive oil, vinegar, shallot, garlic, mustard, and black pepper. Pour over cabbage mixture and toss.

    Photography by Constance Mariena

    This recipe appeared in the Spring/Summer 2019 issue of The Inspired Home Journal, as part of “Additive Wellness.”

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