Roasted Red Potatoes And Cabbage
In this comforting side dish, wedges of cabbage and red potatoes are roasted with a mix of oregano, chili powder, lemon, and black pepper. Top it all off with a drizzle of creamy Cilantro-Cashew Dressing.
INGREDIENTS
- 1 medium head cabbage (2 pounds)
- 1½ pounds round red potatoes, cut into ¾-inch wedges
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano, crushed
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- Sea salt, to taste
- ½ cup Cilantro-Cashew Dressing
- 2 tablespoons finely snipped fresh cilantro
- Bottled hot pepper sauce (optional)
INSTRUCTIONS
- Preheat oven to 400°F. Pour ½ cup water into a 3-quart baking dish.
- Trim cabbage, leaving core intact. Cut cabbage lengthwise into 1-inch wedges. Arrange cabbage and potatoes in the prepared dish. Sprinkle with lemon juice, oregano, chili powder, and black pepper.
- Bake, covered, for 25 to 30 minutes or until vegetables are tender. Bake, uncovered, for 20 minutes more or until lightly browned. Season with salt.
- Drizzle with Cilantro-Cashew Dressing. Sprinkle with cilantro. If desired, serve with hot pepper sauce.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/











