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–+ servings

Agrodolce Cabbage with Chili Delicata Squash

5 | 2 reviews
This Agrodolce Cabbage with Chili Delicata Squash recipe is the perfect mix of charred, sweet and spicy. It utilizes my favorite fall vegetable to create a vegetable-forward side dish that's the perfect accompaniment to any meal. Add your favorite protein or grain and you're all set for dinner!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1/2 small red cabbage
  • 1 large delicata squash
  • 1/2 small red onion
  • 1 tablespoon Calabrian chili oil
  • 4 large sage leaves
  • 1/4 cup honey
  • 2 tablespoons water
  • 3 tablespoons red wine vinegar
  • Olive oil as needed
  • Salt & pepper to taste
For toppings
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon hemp seeds
  • Additional Calabrian chili oil as desired

Instructions 

  1. Begin with prepping your vegetables. Cut the cabbage into 1" thick "steaks," keeping most of the center intact so they stick together. Remove the seeds from the delicata squash and cut it into half-moon shapes. Thinly slice the red onion and set aside in a bowl.
  2. Next, drizzle the cabbage on each side with some olive oil and season with salt. Bring a pan to medium heat and sear the cabbage for 3-4 minutes on each side until nicely charred and cooked through. Set aside.
  3. Add a drizzle of oil to the pan and then add in the delicata squash, cooking for about 4 minutes on each side, or until golden. Season with salt and pepper and repeat until all the squash is cooked.
  4. Add the squash to a bowl with the Calabrian chili paste. Toss to coat and set aside.
  5. Wipe out the pan and add in another tiny drizzle of olive oil. Put the pan on medium heat and add in the sage leaves. Let them sizzle for 1 minutes to crisp up.
  6. Whisk together the honey and water and add this to the pan. Season with salt and let the honey thicken, about 1 minute. Then add in the vinegar. Stir occasionally and let the mixture reduce until it is slightly thickened, about 2 minutes.
  7. Remove the sage leaves and pour this over the red onion. Stir to combine to create your agrodolce.
  8. Chop up the cabbage into large pieces, removing any tough chunks from the center. Toss this in with the agrodolce and mix to coat.
  9. To plate, add the squash to the bottom of a bowl and pile high with the cabbage. Sprinkle pine nuts, hemp seeds and chili oil on top to finish!