INGREDIENTS
Roasted Red Cabbage-and- Collard Green Slaw
1 small head red cabbage
(about 2 pounds),
halved and cut into
5 1-inch wedges,
leaving core intact
4 tbsp. olive oil, divided
Kosher salt
Freshly ground black pepper
1 small bunch collard greens, stem discarded and leaves halved lengthwise, then sliced 1-inch-thick crosswise
1/2 fresh flat-leaf parsley, chopped
Sweet-and-Spicy Sauce
1 c. apple cider vinegar
1/4 c. ketchup
1 tbsp. brown sugar
1 granulated sugar
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/4 tsp. black pepper
DIRECTIONS
Roasted Red Cabbage-and- Collard Green Slaw
- Preheat oven to 450°F. Place cabbage on two rimmed baking sheets and drizzle with 2 tablespoons oil, dividing evenly. Season with salt and pepper. Arrange cabbage, flat sides down, in a single layer.
- Roast until browned and crisp on bottom, 12 to 14 minutes. Flip cabbage and arrange collards around cabbage, dividing evenly between baking sheets. Drizzle collards with remaining 2 tablespoons oil. Season with salt and pepper. Roast until collards are crisp, 5 to 7 minutes.
- Transfer cabbage to a cutting board and roughly chop. Combine cabbage, collards, and 1/3 cup Sweet-and-Spicy Sauce in a bowl. Fold in parsley.
Sweet-and-Spicy Sauce
- Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups.
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