Roast red cabbage wedges with chimichurri dressing

Name: Roast red cabbage wedges with chimichurri dressing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil, plus extra for brushing; 1 kg red cabbage (1 small), 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; 1 handful/s flat leaf parsley, chopped; 1 handful/s coriander, chopped; 2 tbsp red wine vinegar

Serves: 4 as a starter or side

5 out of 5 stars(1) Rate this recipe

Serves4
CourseStarter
Prepare20 mins
Cook40 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil, plus extra for brushing
1kg red cabbage (1 small), 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
1 handful/s flat leaf parsley, chopped
1 handful/s coriander, chopped
2 tbsp red wine vinegar

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.
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.
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.

Typical values per serving when made using specific products in recipe