Roasted Red Cabbage with Sweet & Spicy Blood Oranges + a Walnut Oil Vinaigrette

We’ve had an unusual amount of consecutive cold grey days this month so this is my attempt to put some sunshine on my plate! I guess winter is good for a few things: fires in the wood stove, hot tea, big comfy sweaters. But when the cold seems to just drag on with no end in sight we need a bright, bold, beautiful distraction – blood oranges! These pretty things were given to me by Melissa’s – I was so pumped to receive them, it was Christmas morning all over again.

Before you say ‘but Grace, how is an orange supposed to distract me from the freezing cold?!’ Let me tell you. First I rubbed these citrusy slices with a bit of cayenne and coconut sugar. Then I placed them under the broiler where they got all glisteny and caramelized. The result is a spicy, sweet, citrusy heat that stays with you through that polar vortex nonsense. Cuddle them together on top of this roasted red cabbage (surprisingly delicious for how simple it is) and dress it all up with that totally tasty walnut oil vinaigrette. Hey Spring, we’re coming for you!

Ingredients for the Roasted Cabbage

• 1/2 a large head of red cabbage
• juice of half a lemon
• 3 tablespoons olive oil
• 2 teaspoon garlic powder
• salt and pepper

Ingredients for the Sweet & Spicy Blood Oranges

• 3 blood oranges
• 1 teaspoon coconut sugar
• 1 teaspoon cayenne

Ingredients for the Walnut Oil Vinaigrette

• 1/4 cup walnut oil
• 1/4 cup red wine vinegar
• 1/2 a shallot, minced
• Feta crumbles and walnut pieces for garnish – about 1/4 cup each.
• Your favorite greens to serve (optional).

Directions

Slice the cabbage – medium thickness and marinate it in the lemon juice, olive oil, garlic powder, salt and pepper for 10 minutes or so. Preheat oven to 400F. Place cabbage slices on parchment papered baking sheet and roast for 10 to 15 minutes or until fragrant and light browning begins around the edges.

Slice the oranges as pictured, removing the peel. Place orange slices on top of cabbage slices and rub with a tiny bit of cayenne and coconut sugar. Place under broiler for five minutes or until you start to see the orange slices begin to get blistery and glossy.

You can add the feta at the same time as the oranges if you like warm, roast-y feta. If you prefer it cold, just add it to serve along with the walnuts. To make the dressing just shake up ingredients in a jar with a lid – I skipped the salt in the dressing because I love lots of salty feta. Just season to taste.