Wednesday, December 31, 2014

Roasted Carrot-Cabbage Slaw with Lemony Ras el Hanout Dressing.

corrected brassica misconception.
Roasted Carrot-Cabbage Slaw with
Lemony Ras el Hanout Dressing and 
Pomegranate Seeds. 
learn to love. and roast EVERYTHING.

An open letter. 

Dear cabbage, I was wrong about you.
So very wrong and for that I apologize.
It was pop culture that clouded my judgment, like always.
Years of "comedic" bullying jokes made at your expense seeped into my subconscious.
I developed a reflexively negative reaction to the mere mention of you.
My mind clouded with images of old kerchief-ed ladies in slouching knee-highs serving you up, boiled and vaguely stinky.
Or of you drowning in big tupperware bowls full of mayo, warming on picnic tables in the summer sun.
I couldn't see beyond the limitations others imposed on you.
I was weak.
You are so much more than a sad lifeless shell or a vehicle for mayonnaise,
I see that now.
I am awake.
I've been thinking a lot about you lately, about us.
About being open and receptive and allowing the "new" in.
And about my place in your beautiful world.
I see you, cabbage. All of you, the REAL you.
Now let's get dressed up (in our best spice blends) and ride off into the sunset together.

Yours always.

Many thanks to the lovely Christine Dionese of Garden Eats for inviting me to participate in this Our Growing Edge monthly blogger event.
The theme of which is "new kitchen experiences,"
NOT "longwinded love letters to much maligned produce".

cabbage. forever and ever.

Roasted Carrot-Cabbage Slaw 
with Lemony Ras El Hanout Dressing 
(serves 4-6)

1 lb carrots, halved and cut into 1/4" thick sticks
1 very small head of cabbage (I used purple-tipped savoy, but any variety will do),
quartered de-stemmed and cut into 1/4" thick pieces
1 large shallot, very thinly sliced

1/3c extra virgin olive oil
1 large lemon, zested and juiced
1Tbsp ras el hanout*  
1Tbsp pomegranate molasses
1/4tsp ground sea salt
1/4tsp cracked black pepper

1c fresh pomegranate seeds

*a pretty kick-ass north african spice blend (coriander, chili, peppercorn, cinnamon, cardamom, cumin, etc.) that's become quite popular of late.
It shouldn't be too hard to find.

Preheat oven to 400 degrees.
Combine carrots, cabbage and shallots in a large mixing bowl.
Whisk together dressing ingredients (olive oil, lemon juice, ras el hanout, pomegranate molasses, salt, pepper) and pour over vegetable mix.
Using a large spoon, stir until the slaw is evenly coated-- 
if you're feeling ambitious, get in there with your hands and massage dressing into the vegetables for a minute or so.
Spread onto a large lined baking sheet and sprinkle with half of the lemon zest.

Bake for 20-25 minutes, giving the mix a good stir every 5-10 minutes.
Cooking time will vary a bit depending on what type of cabbage you use and how thick the vegetables are cut. 
Keep an eye on everything and shake/ stir frequently.
The slaw is done when the cabbage is slightly caramelized and browned and the carrots have softened. 
Allow to cool slightly and transfer to large serving dish.
Garnish with remainder of lemon zest and pomegranate seeds before serving.
positivity and true love. 


  1. Thanks for being part of Our Growing Edge! Can't wait to try this girl!

    1. Thanks again for including me! And for giving me an excuse to finally get a cabbage post up on the blog. xoxo

  2. Thank you for FINALLY giving me something to use ras el hanout for! I've had a jar sitting in the cupboard for longer than I'd care to admit. This was great!

    1. Ha, glad to have been of service! This was my first time cooking with ras el hanout- got a pretty little jar of it as a christmas gift- but definitely won't be the last. Thanks for the love! <3