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:

Quickview
252k Calories
6g Protein
17g Total Fat
23g Carbs
21% Health Score
Limit These
Calories
252k
13%

Fat
17g
27%

  Saturated Fat
6g
43%

Carbohydrates
23g
8%

  Sugar
10g
12%

Cholesterol
22mg
8%

Sodium
517mg
23%

Get Enough Of These
Protein
6g
12%

Vitamin K
196µg
187%

Vitamin C
88mg
108%

Vitamin A
3121IU
62%

Folate
227µg
57%

Fiber
9g
37%

Vitamin B6
0.57mg
28%

Manganese
0.56mg
28%

Magnesium
83mg
21%

Potassium
715mg
20%

Vitamin E
2mg
14%

Vitamin B1
0.2mg
13%

Phosphorus
130mg
13%

Calcium
108mg
11%

Copper
0.21mg
10%

Iron
1mg
8%

Vitamin B2
0.11mg
6%

Vitamin B5
0.56mg
6%

Zinc
0.81mg
5%

Vitamin B3
0.95mg
5%

Selenium
2µg
4%

Vitamin D
0.16µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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