Roasted Savoy Cabbage with Raisins
You can never have too many side dish recipes, so give Roasted Savoy Cabbage with Raisins a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 253 calories, 6g of protein, and 18g of fat per serving. For $1.05 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. 34 people have tried and liked this recipe. This recipe from Erins Food Files requires savoy cabbage, unsalted butter, thyme sprigs, and peanut oil. From preparation to the plate, this recipe takes approximately 2 hours. Overall, this recipe earns an outstanding spoonacular score of 81%. Similar recipes include Roasted Savoy Cabbage With Black Bean-garlic Sauce, Roasted Savoy Cabbage With Black Bean-Garlic Sauce, and Roasted Quail with Cabbage and Raisins.
Servings: 4
Preparation duration: 100 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon black pepper
2 tablespoons golden raisins
3/4 teaspoon kosher salt
2 1/2 tablespoons peanut oil
1 large head Savoy cabbage (2 1/2 pounds), quartered and cored
2 fresh thyme sprigs
3 tablespoons unsalted butter
Equipment:
bowl
oven
frying pan
pot
Cooking instruction summary:
Put oven rack in middle position and preheat oven to 400°F.Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.Tear cabbage into large pieces.Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.) Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving. (optional)
Step by step:
1. Put oven rack in middle position and preheat oven to 400°F.Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.Tear cabbage into large pieces.
2. Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.)
3. Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes.
4. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving. (optional)
Nutrition Information:
covered percent of daily need
