Roasted sesame cabbage and onions

Ingredients

• 8 cups (2 L) sliced (¼-inch/0.5 cm thick) cabbage (about half a cabbage)
• 2 cups (500 mL) thinly sliced onions
• 1 tbsp (15 mL) vegetable oil Non-stick vegetable oil cooking spray
• 1 tbsp (15 mL) mirin (Japanese rice wine) (optional)
• 1½ tbsp (22 mL) sodium-reduced soy sauce
• 1½ tsp (7.5 mL) sesame oil
• 2 tbsp (30 mL) rice wine vinegar
• Salt and freshly ground pepper, to taste

Instructions

1. Preheat oven to 450°F (230°C).
2. Combine cabbage and onion in a large bowl.
3. Add vegetable oil; toss to coat. Spread onto a large baking sheet (or 2 medium) sprayed with cooking spray; roast for 15 minutes. Using spatula, move cabbage slices from centre of sheet toward outside to ensure that all slices are evenly roasted.
4. Bake for another 10 to 15 minutes or until edges of cabbage are browned.
5. Place cabbage and onion in a large bowl.
6. ombine remaining ingredients and pour overtop; toss and season to taste with salt and freshly ground pepper. Serve hot or cold.

Notes

Here is a perfect cold-weather dish that includes both legumes and whole grains.

Recipe curtesy of Rosie Schwartz.