Roast red cabbage wedges with chimichurri dressing
Waitrose and Partners

Roast red cabbage wedges with chimichurri dressing

Serves: 4 as a starter or side

  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr

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Ingredients

  • 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 flat leaf parsley, chopped
  • 1 handful coriander, chopped
  • 2 tbsp red wine vinegar

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,127kJ/ 273kcals

Fat

23g

Saturated Fat

3.2g

Carbohydrates

10g

Sugars

8.4g

Fibre

7.5g

Protein

2.9g

Salt

0.1g

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