Roast Cabbage and Onions

Emily Farris
Emily Farris
November 12, 2021
This roast cabbage and onion side dish is amazing with corned beef, chicken, or straight out of the fridge. It’s quick, easy, and only requires six ingredients — including salt! After just 25 minutes in the Anova Precision Oven, the onions caramelize and some of the cabbage begins to char while a few larger pieces retain their structural integrity. The end result is slightly sweet, salty, and bitter — in a very good way.
Serves
4
Prep Time
00:05
Cook Time
00:25
Roast Cabbage and Onions
0
136
Ingredients
1 small head
green cabbage, roughly chopped
1
white onion, roughly chopped
⅓ cup
soy sauce
⅓ cup
extra-virgin olive oil
2 Tbsp
balsamic vinegar
Kosher salt
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 25%
Temp: 400°F
Heat: Rear

2. Combine Ingredients

Combine the chopped cabbage and onion in a large bowl. In a separate bowl, whisk together the soy sauce, balsamic vinegar, and oil. Add the soy sauce mixture to the vegetables and toss to coat. Transfer to a sheet pan. Sprinkle the top with kosher salt. (You can also do all of this directly on the sheet pan but it gets a little messy.)
Combine Ingredients

3. First Cook

Transfer to the oven and cook with steam for 10 minutes.
Sous Vide Mode: Off
Steam: 25%
Temp: 400°F
Heat: Rear
00:10 Timer

4. Stir

Carefully open the oven and give the vegetables a stir.

5. Second Cook

Close the oven and continue to cook without steam until the cabbage begins to char and the onions are soft and browned, about 15 more minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
00:15 Timer

6. Serve

Serve hot with the protein of your choice.
Serve
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