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Roast red cabbage wedges with chimichurri dressing
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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.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2018.