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Recipe

Roasted Cabbage Salad with Pears and Pecans

By Tracey Seaman February/March 2019 Issue

Servings: 4

To serve a bigger group, this side salad can easily be doubled. Good thing, too, because its sweet, earthy flavor is a real crowd pleaser.

Ingredients

  • 2 Tbs. extra-virgin olive oil; more for the baking sheet
  • 1 lb. red cabbage, trimmed and cut lengthwise into thin slices
  • Kosher salt and freshly ground black pepper
  • 2 firm pears, such as Bosc or Bartlett, sliced into 1/2-inch-thick wedges
  • 3 scallions, thinly sliced (about 1/4 cup)
  • 2 tsp. pear brandy, such as Poire William
  • 2 tsp. high-quality white-balsamic vinegar
  • 1/2 tsp. caraway seeds; more to taste
  • 1/3 cup toasted pecan halves, coarsely chopped, for serving
  • Finely grated zest of 1/2 orange, for serving

Preparation

  • Position a rack in the top third of the oven, and heat the broiler on high. Line a large rimmed baking sheet with foil, shiny side
    down, and lightly grease the foil with oil. Arrange the cabbage slices on the sheet, and brush with 1 Tbs oil. Broil until the edges are nicely charred, 12 to 14 minutes. Transfer to a medium bowl, and season to taste with salt and pepper. Allow to cool completely.
  • In a medium bowl, combine the pears with half of the scallions, the brandy, vinegar, the remaining 1 Tbs. oil, and the caraway seeds, and toss. Transfer the cabbage to a platter. Top with the pears, and sprinkle with the pecans, zest, and remaining scallions.
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Reviews (5 reviews)

  • JRobins | 02/19/2020

    Oh my gosh! My husband and son are not fans of either pears or cabbage. My son is a foodie and very opinionated. They LOVED this! I added a little crumbled goat cheese as well. It paired really well with salmon. 10 stars!

  • missmoorea | 09/30/2019

    Made this yesterday, I enjoyed it

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