Ingredients
Units
Scale
- 1 head green cabbage
- 12 to 15 stalks lacinato (aka Tuscan) kale
- 4 Tbsp olive oil, divided use
- 3/4 cup uncooked quinoa
- 1/2 cup thinly sliced red onion
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 2 Tbsp water
- 1 fresh rosemary sprig
- 5 or 6 fresh sage leaves
Instructions
- Preheat oven to 450F/232C. Move the oven rack to the middle position of the oven. Lightly grease two rimmed baking sheets with olive oil or non-stick spray oil.
- Slice the cabbage in half and remove the core. Thinly slice the cabbage and spread it out onto one of the prepared baking sheets. Drizzle with 2 Tbsp of oil and toss cabbage together with the oil. Spread it out into an even layer on the baking sheet. Roast the cabbage for 20-ish minutes or until it is crisp-tender and brown in some spots.
- While the cabbage is in the oven, separate the kale stems and leaves, discarding the stems. Thinly slice the leaves and pile them onto the other baking sheet. Drizzle with 1 Tbsp of the oil and toss with your hands to coat the kale. Spread the leaves out into an even layer on the baking sheet. Roast the kale for 7-ish minutes or until leaves are wilted and brown in some spots.
- Cook the quinoa according to the package directions. Fluff and let cool.
- Place the onion slices in a bowl. Heat the honey, vinegar, and water in a small saucepan over medium heat. Throw in the rosemary and sage and let simmer on medium heat for 3-ish minutes, then pour the mixture over the red onion. Discard the rosemary and sage.
- Combine the kale, cabbage, and red onions (with the liquid) in a large bowl, then pile onto a serving platter. Top with the quinoa. Alternatively, you can toss everything together and serve.