Quick-roasted seasonal red cabbage
- Prep: 15m
- Cook: 30m
- Serves: 5
No more cooked-to-death Christmas cabbage, is recipe is just as vibrant in colour as it is in nourishment!
Method
- Cut the cabbage as thin as possible, the dates in small pieces, the apple in wedges and place everything in a mixing bowl along with the rest of the ingredients apart from the nuts. Mix and let marinate for 10 minutes.
- While marinating, turn your oven to 225ºC and line a baking sheet with baking paper.
- Spread the cabbage mix evenly onto the baking sheet and roast high up in the oven for 15-20 minutes. Turn the cabbage over half way through, and add nuts in for the last 5 minutes. Cooking time depends on your oven. You want the cabbage to turn soft with crunchy, slightly charred parts at the edges.
- Serve as a side dish: warm, cold, or refreshed under the grill for a few minutes.
Ingredients
All to be sourced organic where possible
- 750g cabbage
- 5 soft dates (30g)
- 1 firm apple
- Grated peel of 1 organic lemon + juice of 1/2 lemon
- 2 tablespoons coconut palm sugar (or 1 tablespoon regular brown sugar)
- 2 tablespoons red wine
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon ground cloves (you can crumble the buds of whole cloves if you don’t have powder)
- 1 teaspoon salt
- 1/2 teaspoon hot chilli flakes (optional)
- 1/2 teaspoon dry garlic (optional)
- 25g nuts of choice
