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Roasted red potatoes and cabbage are equal parts healthy and comforting. To make this easy side dish, generous wedges of lemon- and oregano-spiked cabbage and red potatoes get roasted in the oven and then drizzled with a creamy homemade Cilantro-Cashew Dressing.

potatoes and cabbage

Ingredients

  • 1 medium head cabbage (2 pounds)
  • 1½ pounds round red potatoes, cut into ¾-inch wedges
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • Sea salt, to taste
  • ½ cup Cilantro-Cashew Dressing
  • 2 tablespoons finely snipped fresh cilantro
  • Bottled hot pepper sauce (optional)

Instructions

  1. Preheat oven to 400°F. Pour ½ cup water into a 3-quart baking dish.
  2. Trim cabbage, leaving core intact. Cut cabbage lengthwise into 1-inch wedges. Arrange cabbage and potatoes in the prepared dish. Sprinkle with lemon juice, oregano, chili powder, and black pepper.
  3. Bake, covered, for 25 to 30 minutes or until vegetables are tender. Bake, uncovered, for 20 minutes more or until lightly browned. Season with salt.
  4. Drizzle with Cilantro-Cashew Dressing. Sprinkle with cilantro. If desired, serve with hot pepper sauce.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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