Save to your scrapbook
Roast red cabbage with parsley pesto dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a side
1.5kg red cabbage, trimmed and sliced into 10 wedges through the core
100ml extra virgin olive oil
½ tsp dried chilli flakes
25g pack flat leaf parsley, roughly chopped
15g whole almonds •
1 small garlic clove, roughly chopped
1 tbsp lemon juice
1. Preheat the oven to 200°C, gas mark 6. Space the cabbage wedges out on a large baking sheet and drizzle with 2 tbsp oil. Scatter over the chilli flakes, season and roast for 40-45 minutes, carefully flipping the wedges over with a spatula halfway through, until tender and browning in places.
2. While the cabbage cooks, put the parsley, almonds, garlic, lemon juice, 2 tbsp water and the remaining oil in a mini food processor or blender. Whizz until a rough pesto forms; season.
3. Serve the cabbage wedges with the pesto spooned over; you can add crumbled goats’ cheese and toasted flaked almonds, if liked.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 1476kJ
This recipe was first published in December 2017.