zoom Roast red cabbage wedges with chimichurri dressing
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    Roast red cabbage wedges with chimichurri dressing

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour

    Serves: 4 as a starter or side


    2 tbsp olive oil, plus extra for brushing
    1kg (1 small) red cabbage, sliced into 1-2cm thick wedges
    ¾ tsp cumin seeds
    5 tbsp extra virgin olive oil
    1 garlic clove, finely chopped
    1 red chilli, deseeded and finely chopped
    handful flat leaf parsley, chopped
    handful coriander, chopped
    2 tbsp red wine vinegar


    1. Preheat the oven to 220˚C, gas mark 7. Brush a baking sheet with a little olive oil. Space the cabbage wedges out on top and brush the surfaces with the remaining olive oil. Season and roast for 35-40 minutes, until soft and starting to brown at the edges.

    2. Meanwhile, make the dressing. Toast the cumin seeds in a dry pan for 1-2 minutes, until fragrant, then crush. In a small food processor, combine the extra virgin olive oil with the cumin and remaining ingredients. Whizz until the herbs are finely chopped in the style of a rustic pesto; season.

    3. Spoon the dressing over the hot cabbage wedges to serve. Enjoy with griddled halloumi or baked salmon and salad leaves, garnished with extra coriander, if liked.

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    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue


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