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Roasted red cabbage
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Serves: 6 - 8
1 large or 2 small red cabbages, cut into thin wedges
2 tbsp olive oil
For the pangrattato
1 tbsp olive oil
30g fresh, fairly coarse breadcrumbs
30g walnuts, finely chopped
½ tsp dried thyme
½ tsp Chinese 5 spice
1. Preheat the oven to 200ºC, gas mark 6. Put the red cabbage into a large bowl and drizzle over the olive oil. Toss to coat the wedges thoroughly, then arrange over a large roasting tin. Season generously.
2. Roast for 35-45 minutes, until the cores feel tender when pierced with the tip of a knife and the leaves are lightly charred around the edges.
3. Meanwhile, make the pangrattato. Heat the olive oil in a sauté pan, then add the breadcrumbs. Fry for a minute or two until the breadcrumbs have taken on a little colour, then add the walnuts, thyme and 5 spice. Stir fry for a couple more minutes.
4 Arrange the red cabbage in a serving dish and sprinkle over the topping to serve.
Typical values per serving:
This recipe was first published in Tue Dec 10 10:28:00 GMT 2019.