Roasted Cabbage with Sweet Corn + Spicy Vinaigrette

Roasted cabbage wedges with sweet corn and a spicy lime vinaigrette.


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.

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Roasted Cabbage with Sweet Corn + Spicy Vinaigrette

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.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

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}

Instructions

• 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. 

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.