Roasted sesame cabbage and onions
- 8 cups (2 L) sliced (¼-inch/0.5 cm thick) cabbage (about half a cabbage)
- 2 cups (500 mL) thinly sliced onions
- 1 tbsp (15 mL) vegetable oil Non-stick vegetable oil cooking spray
- 1 tbsp (15 mL) mirin (Japanese rice wine) (optional)
- 1½ tbsp (22 mL) sodium-reduced soy sauce
- 1½ tsp (7 mL) sesame oil
- 2 tbsp (25 mL) rice wine vinegar
- Salt and freshly ground pepper, to taste
- Preheat oven to 450°F (230°C).
- Combine cabbage and onion in a large bowl.
- Add vegetable oil; toss to coat. Spread onto a large baking sheet (or 2 medium) sprayed with cooking spray; roast for 15 minutes. Using spatula, move cabbage slices from centre of sheet toward outside to ensure that all slices are evenly roasted.
- Bake for another 10 to 15 minutes or until edges of cabbage are browned.
- Place cabbage and onion in a large bowl.
- ombine remaining ingredients and pour overtop; toss and season to taste with salt and freshly ground pepper. Serve hot or cold.
Here is a perfect cold-weather dish that includes both legumes and whole grains.
Recipe curtesy of Rosie Schwartz.
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