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I know what you’re thinking – cabbage? And not long after turnips? Geez. I know, I know. I was even a bit hesitant to post this recipe. I mean, it’s the time of year when you’re really supposed to indulge, right? To pull out all the food stops and give it all you’ve got. Well, I say this recipe delivers, at least when it comes to tasty sides. And I can’t help it – I’m still harvesting cabbages from our winter garden. To be able to harvest fresh produce in near-freezing temperatures still amazes me, and it inspires me to create satisfying winter dishes. This one was created to replace coleslaw – I actually call it “not slaw” and everyone knows what I mean, which is no cold cabbage salad, but instead a dish full of flavor and warmth from baking as well as from a creamy chipotle dressing. The green of the cabbage paired with the red tomatoes looks festive and makes a fantastic Christmas side that is naturally healthy and gluten-free. Enjoy!

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Christmas Cabbage with Chipotle Dressing

1 small cabbage (approx. 2-3 lbs.), coarsely chopped into large chunks - approximately 2-inch x 3-inch pieces

¾ c. organic canned diced tomatoes (in their liquid)

¼ c. fresh dill, roughly chopped

2 T. olive oil

½ t. coarse sea salt

¼ t. freshly ground black pepper

1 t. ground cumin

2 T. finely chopped parsley for garnish

Preheat your oven to 425 degrees.

Place cabbage chunks in a 2-quart glass baking dish and drizzle with the olive oil. Pour the tomatoes over the top of the cabbage and sprinkle evenly with salt, pepper, and cumin. Bake for 30 minutes, stirring gently after 15 minutes. While the cabbage bakes, prepare the dressing (see below). When cabbage is done, remove from oven and allow to cool for 15 or 20 minutes, then using a knife and fork, cut the large chunks into more bite-sized pieces (not too small). Toss cabbage in the pan juices.

To serve, use a slotted spoon to scoop cabbage into individual serving dishes and drizzle liberally with the chipotle dressing. Garnish with finely chopped parsley or cilantro.

Dressing
1 T. finely minced chipotle pepper

¾ c. mayonnaise or sour cream (use substitutes to suit your own food allergies)

2 t. sugar (or equivalent of your sweetener of choice)

2 T. rice milk

In a small bowl, whisk all ingredients together until smooth. Serve over cabbage.

this recipe is linked to Simply Sugar & Gluten Free's Slightly Indulgent
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Comments

Brittany link
12/14/2010 18:46

Girl- I Cannot stop thinking about this recipe. I Love cabbage but don't know any fun ways to cook with it.. I Cannot WAIT to get home from out little vacation and try this recipe next week. (you inspire me!)

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