July 16, 2015 14

Roasted Cabbage with Sweet Corn + Spicy Vinaigrette

Roasted cabbage wedges with sweet corn and a spicy lime vinaigrette.
Roasted Cabbage with Sweet Corn + Spicy Vinaigrette | Roasted cabbage wedges with sweet corn and a roasted, spicy vinaigrette is an easy, satisfying summery meal. Naturally gluten-free and vegan.

For the first time.

As an adult.

I have my own garden.

And I’m growing vegetables.

And this week I had my first harvest.

Hungarian hot peppers.

And friends, I have a lot of them.

Somehow through the process of growing all of my vegetables from seed, caring for those seedlings in my basement under a grow light, potting them up, hardening them off outdoors and finally transplanting them into their forever homes – I’ve made a big mistake. I have eight hot pepper plants, and sadly, zero bell peppers.

I had planned to put in two Hungarian hot pepper plants and a variety of heirloom bell pepper plants, but somewhere along the process I must have mislabeled my seedlings. And in went just Hungarian hots. Even though I love a hot pepper, I was actually pretty bummed when I realized what I did. I just had such big dreams for my sweet bell peppers.

But I guess hot peppers need some love too. So I hope you guys are down with spicy food. What do you like to do with your hot pepper harvests? I’d love to collect more recipes to preserve these babies. Please let me know if the comments below.

I’m thinking a lot of preserving and pickling and lacto-fermenting will happen. Also a lot of roasting and whizzing into dressings like this herby, spicy lime vinaigrette. Roasting hot peppers and blending them into sauces, and vinaigrettes makes their spiciness a little less intense and a little more mellow and smooth to enjoy.

And I’ll be making big batches of this spicy vinaigrette all summer long. It’s the perfect amount of heat and brightness and tang. It’s great on these roasted cabbage wedges, and it’s fantastic as a dressing on grain bowls, pasta salad and grilled vegetables.

Roasting cabbage is so good. I got the idea from The Kitchn a few years ago. And if you haven’t roasted cabbage before, please start here with this recipe. It’s a whole new way to love and appreciate this super good for you brassica.

But, if you don’t feel like turning your oven on, I totally don’t blame you. Instead, you can try grilling your cabbage. Simply coat the cabbage and hot peppers in a thin layer of olive oil, sprinkle them with salt and pepper, and grill on all sides until lightly charred. Summer eating at its finest.

This recipe is naturally vegan, and I made a vegetarian version for my monthly column over on Feast Magazine. To grab the recipe for my roasted cabbage with spicy yogurt sauce and pistachios,   click here.

And lastly, this post is sponsored by Winona Pure – a brand I support and trust. Winona Pure is a non-GMO cooking spray line that is free of chemical propellants, artificial additives, alcohol, silicone and soy. And unlike most sprays Winona Pure products are safe to spray directly onto your food. We’ve been working collaboratively with each other for a little while now. You can check out my previous Winona Pure posts here and here and here.

Roasted Cabbage with Sweet Corn + Spicy Vinaigrette | Roasted cabbage wedges with sweet corn and a roasted, spicy vinaigrette is an easy, satisfying summery meal. Naturally gluten-free and vegan.

Roasted Cabbage with Sweet Corn + Spicy Vinaigrette | Roasted cabbage wedges with sweet corn and a roasted, spicy vinaigrette is an easy, satisfying summery meal. Naturally gluten-free and vegan.

Roasted Cabbage with Sweet Corn + Spicy Vinaigrette | Roasted cabbage wedges with sweet corn and a roasted, spicy vinaigrette is an easy, satisfying summery meal. Naturally gluten-free and vegan.

Roasted Cabbage with Sweet Corn + Spicy Vinaigrette

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 4

Adding a little scoop of Greek yogurt on top can level off the heat and add another layer of flavor, but it is totally optional.

Ingredients

  • 1 head green cabbage
  • 1/2 cup cooked corn
  • 1 medium hot hungarian pepper
  • 1/4 cup plus 2 tablespoons olive oil {see notes}
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • sea salt, to taste
  • black pepper, to taste
  • 1/4 cup parsley or cilantro, chopped 
  • Greek yogurt, for garnish {optional}

Directions

Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.

Cut the cabbage into 8 wedges and space them out on the baking sheet. Place the peppers whole on the same baking sheet. Drizzle or spray them with olive oil and season with salt and pepper.

Roast for 10 minutes and remove the peppers. Flip the cabbage and continue to roast for 10 more minutes or until golden brown on both sides.

When peppers are cool enough to handle, remove their stems and seeds and add their meat to a food processor along with the remaining 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a heavy pinch of salt and black pepper. Whiz until smooth.

When the cabbage is done roasting top it with the dressing, corn, parsley and serve warm. 

Recipe Notes

You can also you any Winona Pure vegetable oil spray in place of the olive oil for roasting. 


This post is sponsored by Winona Pure; all opinions are my own.

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14 Responses to "Roasted Cabbage with Sweet Corn + Spicy Vinaigrette"

  1. Reply

    Kathryn

    July 17, 2015 at 2:48 AM

    How exciting to be able to harvest and cook with your first produce. We had just enough raspberries the other day to make a glaze for some doughnuts and I swear, they tasted a million times better because I knew the raspberries were ‘mine’! I’ve never tried treating cabbage this way but it sounds so delicious – especially with that spicy vinaigrette just to lighten everything up.

  2. Reply

    lynsey | lynseylovesfood

    July 17, 2015 at 7:29 AM

    Omg! Pepper infused honey or vinegar or simple syrups for cocktails (like spicy mango margaritas). Can you tell I love peppers? This recipe looks beautiful. xo

  3. Reply

    Jessie Snyder | Faring Well

    July 17, 2015 at 7:46 AM

    This looks and sounds so delicious and perfect for summer. I think that is hilarious about your hot pepper plants (haha!) but sorry about your disappointment when you found out – bring on the spicy recipes, right?! Excited to see what you do with the abundance of them now. Peppers do grow like mad, maybe you can have a pepper stand instead of a lemonade one in front of your house on the weekends hehe.

  4. Reply

    Amy | Sobremesa

    July 17, 2015 at 9:44 AM

    I’ll pay you to deliver some of these beauties to me right now! Seriously, my kind of food to a T. Such gorgeous photos too! I’m looking forward to seeing what you do with all those hot peppers. Happy weekend, my friend xo.

  5. Reply

    Kennedy Cole| KCole's Creative Corner

    July 19, 2015 at 5:45 PM

    I am drooling over that vinaigrette! I’ve never tried roasting cabbage, but I’m sure I would love it, considering that I love every other roasted vegetable. Looks great!

  6. Reply

    Mandy

    July 19, 2015 at 7:54 PM

    They say the difference between a novice and a master gardener is that the master gardener has failed more times than the novice has tried. Own your mistakes and be proud that you’re growing your own! I went on vacation in May, so had a house-sitter care for my “babies” in a reemay tunnel. She moved things around to give them equal light and when I returned, I had no idea which were patty pans, which cucumbers and which gem squash. I just had to guess and ended up with no cukes at all. Oh well, next year I will label everything. Thanks for the recipe. I have a counter full of small red cabbage heads that this would be the perfect for.

  7. Reply

    Sarah | Well and Full

    July 20, 2015 at 8:17 AM

    Herby, spicy, and zesty? More like perfect! As much as I love my usual oil and vinegar standby, multidimensional vinaigrettes knock it out of the park. I’m super jealous that you have your abundance of homegrown hot peppers at your disposal. One day I’ll have my own garden. A girl can dream!

    • Reply

      Sherrie

      July 24, 2015 at 6:13 PM

      Keep the dream alive, Sarah! xo

  8. Reply

    Lily | Kale & Caramel

    July 20, 2015 at 3:21 PM

    These are gorgeous, Sherrie! I’ve spent the past few weeks immersed (literally and figuratively) in sauerkraut-making, so I actually started giggling when I saw cabbage in such a novel form. Roasted! I can’t wait to try. Speaking of fermenting—are you planning to lacto-ferment hot sauce? That sounds brilliant. I’ve had so much fun with the sauerkraut!

    • Reply

      Sherrie

      July 24, 2015 at 6:13 PM

      I totally need to make some fermented hot sauce. It’s on my list, thank you for reminding me.

  9. Reply

    aida mollenkamp

    July 22, 2015 at 12:01 PM

    Ack – I’ve done the same thing in the garden except planted a ton of onions instead of tomatoes! Have you pickled Hungarian hots? They’re pretty amazing that way!

    • Reply

      Sherrie

      July 23, 2015 at 9:21 AM

      Aida, no but I really want to. It’s definitely on my list.

  10. Reply

    I freeze my abundance of hot peppers after I’ve used all I can for meals and homemade salsa! At that point they can only be used in sauces, soups, etc.

  11. Reply

    Jayme Henderson

    July 27, 2015 at 11:00 PM

    Sherrie! That’s so great that you started all of your veggies from seed! We did that last year, and babied them like crazy. You bond with those little seedlings and think about them all the time. One day, we took out our seedlings (seriously, like 100 of them – peppers, herbs, tomatoes, squashes) and went to work. That night, a neighbor of ours sent us a text with a video of 1″ hail falling down. We lost 80% of those little veggie and herb starts. I understand the pain of either losing your hard work or messing up and planting the wrong things. I’ve done the same thing and ended up with a ton of yellow squash. Oh, well! We can laugh about that, right?

    As far as preserving peppers goes, we dehydrate ours and make a hot pepper seasoning blend. Last year’s blend included a ghost pepper (insert sneeze here)! We are looking into making a house sambal blend. In fact, I’m exploring the book, Hot Sauce!, by Jennifer Trainer Thompson. The title explains it all. And I have to make this recipe. Have to. xo!

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.