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Crispy Red Cabbage and Roots with Yogurt Dressing
A warm, crispy winter salad with a tangy lemon-yogurt dressing!
INGREDIENTS
  • 1/4 head cabbage

  • 3 cups diced root vegetables (carrots, beets, parsnips, turnips, potatoes, etc)

  • 1/2 cup plain yogurt

  • 1/2 lemon

  • 1/4 cup walnuts, crushed

  • olive oil

  • salt/pepper to taste

  • optional: aleppo pepper or red pepper flakes

METHOD
  1. Preheat oven to 425F and move rack to upper third.

  2. Peel (if desired, not necessary) vegetables and dice, then toss in a large bowl with olive oil, salt, and pepper until coated.

  3. Transfer to a baking sheet and roast, flipping once bottoms are browned, until all vegetables are soft on the inside and slightly crisped on the outside. This takes about 45 minutes in the oven that we used, but cooking times will vary.

  4. While vegetables cook, peel away layers of red cabbage and tear into bite-sized pieces. Transfer to the bowl that held the other veggies, and toss with more olive oil, salt, and pepper to coat.

  5. There’s still time! Make your dressing:

    • Tasting as you go, combine yogurt, lemon juice, salt, and olive oil. We used 1/2 cup yogurt, the juice of 1/2 a lemon, approximately a teaspoon of salt, and a tablespoon of olive oil, but this is your dressing, so taste as you mix to find the most pleasing ratio for yourself.

  6. When root veggies are cooked, transfer to a bowl. Place cabbage on the same sheet pan in a single layer, and place in oven.

  7. Cook for 10-20 minutes, or until edges of cabbage crisp up and turn brown. Taste to see if they’re tender enough for your liking, then remove from oven and transfer to a serving tray or plate.

  8. (If you’re feeling fancy, now’s the time to toast your walnuts. Crush them up and spread them across your sheet pan, roasting in the oven for 5-7 minutes or until aromatic and slightly darker brown. You can also skip the toasting if you’re extra hungry.)

  9. Layer your root vegetables on top of the cabbage. Drizzle the dressing atop everything, then garnish with walnuts and aleppo pepper. Serve warm.