Roast red cabbage with redcurrant dressing
Ed Smith's wedges sit in the ‘very simple but very effective’ category of side dishes
- Prepare10 mins
- Cook35 mins
- Total time45 mins
- 1 red cabbage, halved through the core
- 3 tbsp Leckford Estate Cold-pressed Rapeseed Oil, or Essential Extra Virgin Olive Oil
For the dressing
- 1 tbsp Essential Redcurrant Jelly, or a little more, to taste
- 2 tbsp Leckford Estate Cold-pressed Rapeseed Oil or Essential Extra Virgin Olive Oil
- 2 tsp cider vinegar
- ½ ground black peppercorns
Preheat the oven to 220ºC, gas mark 7. Cut each cabbage ½ into wedges about 4-5cm wide, ensuring each piece is still connected to the core (depending on the size of the cabbage, you should have 4-5 wedges per ½).
Arrange the cabbage wedges on a baking tray and drizzle with the oil. Sprinkle generously with sea salt flakes and roast for 35 minutes, flipping them after 25 minutes, until crisp at the edges and outer leaves and tender and juicy in the middle.
To make the dressing, whisk together the redcurrant jelly and 1 tsp hot water, until the jelly has broken down. Add the oil, cider vinegar and ground peppercorns and whisk again until emulsified.
When cooked, remove the cabbage from the oven and drizzle the wedges generously with dressing, ensuring it drips between the leaves. Transfer to a serving dish, scraping the oils and juices from the baking tray over the scorched wedges. Serve while still warm.
Typical values per serving when made using specific products in recipe