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    Roast red cabbage with parsley pesto dressing

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    Roast red cabbage with parsley pesto dressing

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour

    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. 

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    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue


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