Roasted potatoes and red cabbage, not the usual recipe prepared with stewed ingredients in a pan. Sometimes I put everything in the oven if I really don’t have much time available, and I must say, oven cooking helps me a lot. If it weren’t for my oven, which turns off automatically at the end of cooking, I surely would have burned who knows how many dishes. I discovered red cabbage almost by accident, let’s say due to a communication error. In reality, I had simply asked for cabbage and my greengrocer gave me the red one. Not being able to return it, I cooked it and the taste, along with the roasted potatoes, surprised even me. I won’t say anything about the virtues of this vegetable, now present on our tables, and throughout the winter we will have it in excessive quantity and quality.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Microwave, Oven
- Cuisine: Italian
- Seasonality: Winter
- Energy 285.97 (Kcal)
- Carbohydrates 35.04 (g) of which sugars 10.41 (g)
- Proteins 5.84 (g)
- Fat 15.94 (g) of which saturated 2.34 (g)of which unsaturated 0.14 (g)
- Fibers 9.40 (g)
- Sodium 1,091.35 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare Roasted Potatoes and Red Cabbage
- 1.87 lbs red cabbage (already cleaned)
- 10.5 oz potatoes
- 1 shallot
- 0.22 cups extra virgin olive oil
- 1.5 tsp salt
Tools to Prepare Roasted Potatoes and Red Cabbage
- Baking Tray
- Microwave Oven
- Chopping Board
Steps
After cutting the red cabbage in half, slice it thinly into julienne and place it in a bowl with cold water. Peel the potatoes and cut them into fairly large wedges. Drain the red cabbage and season it with salt and extra virgin olive oil, finely chopped shallot, and mix vigorously to distribute all the seasonings well. Place the seasoned red cabbage on a Crisp plate with parchment paper, put it in the microwave on Crisp mode for 20 minutes, then remove from the oven and mix the ingredients with a wooden spoon, put back in the oven at maximum power on Crisp mode for another 20 minutes. And here it is ready to be enjoyed.
Ready in 40 minutes, the roasted potatoes and red cabbage.
Alternative to Microwave Oven
As an alternative to the microwave, you can use a traditional ventilated oven at 356°F for 45 minutes, frequently turning the potatoes and red cabbage.
FAQ (Frequently Asked Questions)
Can red cabbage be eaten raw?
Yes, certainly, slice it very thin and dress with olive oil and balsamic vinegar, salt, pepper, and sweet mustard. Consume after a couple of hours.
