Advertisement
Roast Cabbage Slaw Bento
Serves 1 (slaw makes 3 to 4 portions)
I almost accidentally discovered how good cabbage is roasted. I’d been looking at broiled cabbage recipes online, but they were all for big wedges of cabbage (which seemed too time-consuming for an everyday recipe). Instead, I sliced my cabbage really thin, like a slaw, and roasted it spread thinly over a large baking sheet. Since that moment, it’s been on repeat in our house! The heat changes the cabbage into something much sweeter and full of umami, and the small pieces of lemon add a surprising, aromatic burst to every few bites. I started adding in cooked chickpeas or tofu to make it into a simple weekday meal (a combo that’s amazing wedged with avocado in a tortilla!). Since it’s so easy to make and tastes good cold, it’s great for bento too.
Advertisement
Ingredients
Roast Cabbage Slaw
- 1/2 medium red cabbage (about 10 1/2 oz), finely shredded
- 1 3/4 cups cooked chickpeas, drained and rinsed if using canned
- 1 small, tart apple, coarsely grated
- 2 Tbsp extra-virgin olive oil
- Finely grated zest and juice of 1/2 unwaxed lemon
- 1 wedge of same lemon, cut across into 1/8 inch slices
- 1/4 tsp sea salt
- 1/2 tsp dried chili flakes
- 1/4 tsp fennel seeds and/or cumin seeds
- 1/2 tsp garlic granules (optional)
-
To assemble bento 1: Soba Noodle
- Roast Cabbage Slaw Bento (per bento)
- 1 portion (2 oz) dry soba noodles
- 2 to 3 little gem lettuce leaves
- 1/3 batch roast cabbage slaw
- 1/4 avocado, flesh scooped out or sliced
- 2 Tbsp toasted sesame seeds
- Blueberries, to taste
To assemble bento 2: Onigirazu (“Sushi Sandwich”)
- Roast Cabbage Slaw Bento (per bento)
- 2 nori sheets
- 10 1/2 oz pre-prepped lilac rice; see p. 46
- 1/3 batch roast cabbage slaw
- 1/4 avocado, flesh scooped out or sliced
- 2 oz smoked tofu, thinly sliced (optional)
- Blueberries, to taste
Nutrition
Per serving:
- calories 801
- protein 27g
- fat 25g
-
carbs
129g
- sugar 22g
- fiber 19g
- sodium 228mg
