Author Notes: More Ras el Hanout in 2015! And more cabbage always. —Slow Club Cookery
Serves: 4-6
Ingredients
Lemony Ras El Hanout Dressing
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1/3
cup extra virgin olive oil
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1
large lemon, zested and juiced (set aside half of the zest for garnish)
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1
tablespoon ras el hanout
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1
tablespoon pomegranate molasses
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1/4
teaspoon ground sea salt
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1/4
teaspoon cracked black pepper
Carrot-Cabbage Slaw
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1
pound carrots, scrubbed and sliced into 1/4″ thick matchsticks
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1
small head of cabbage (any variety, I used purple-tipped savoy)
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1
large shallot, very thinly sliced
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1
cup fresh pomegranate seeds, for garnish
Directions
- Preheat oven to 400 degrees.
- Quarter, de-stem and cut cabbage into 1/4″ thick wedges. Combine with carrots and shallots in a large mixing bowl.
- Whisk together all dressing ingredients, reserving half of the lemon zest for garnish.
-
Using a large spoon, stir until the slaw is evenly coated–
if you’re feeling ambitious, get in there with your hands and massage dressing into the vegetables for a minute or so.
Spread onto a large lined baking sheet. -
Roast for 20-25 minutes, giving the mix a good stir every 5-10 minutes.
Cooking time will vary a bit depending on what type of cabbage you use and how thick the vegetables are cut.
Keep an eye on everything and shake/ stir frequently.
The slaw is done when the cabbage is slightly caramelized and browned and the carrots have softened. -
Allow to cool slightly and transfer to large serving dish.
Garnish with remainder of lemon zest and pomegranate seeds before serving.