Description

Tender roasted red cabbage and sweet leeks are baked with dill, fennel seeds, and extra virgin olive oil for an easy, healthy side dish that’s naturally gluten-free, dairy-free, and vegan.

Ingredients

1 medium red cabbage, shredded
2 medium leeks, thoroughly washed and chopped
1/2 teaspoon fennel seeds
1 bunch fresh dill, chopped, or 1 teaspoon dried dill (or use dried during baking and fresh for serving)
1–2 tablespoons extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

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Instructions

Preheat the oven to 400°F (200°C).
Add the shredded cabbage to a large baking dish. It may seem quite full at first, but the cabbage will quickly soften as it cooks.
Add the chopped leeks, fennel seeds, dill, salt, pepper, and drizzle with the olive oil.
Toss everything well until evenly coated.
Bake on the middle rack for 10 to 15 minutes.
Remove the baking dish, toss the vegetables well, and return to the oven.
Bake for another 20 minutes, or until the cabbage and leeks are tender and lightly caramelized around the edges.
If desired, finish with additional fresh dill before serving.

Notes

Green or white cabbage can be substituted for red cabbage.

Fresh dill adds brightness, while dried dill develops a deeper flavor during baking.

For a complete meal, stir cooked shredded chicken into the vegetables during the last 5 to 10 minutes of baking.

Leftovers keep well for up to 2 days in the refrigerator and reheat beautifully.