I love taking a common vegetable and transforming it into an unexpectedly delicious dish! Use a very firm, dense cabbage for best results.
Serves: 6
INGREDIENTS
1 medium red cabbage
3 tablespoons olive oil
sea salt and ground pepper
Dressing
1 tablespoon lemon juice
4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
¼ cup hazelnuts, roasted and roughly chopped
METHOD
Preheat the oven to 180°C fan bake.
Pull off any straggly outside leaves from the cabbage then cut it in half through the root. Cut each half into 3 or 4 wedges, making sure each one has some core attached, otherwise they will fall apart.
Brush with the olive oil and season with salt and pepper.
Place the wedges, cut side down, in a lined roasting dish.
Cover tightly with foil and bake for 20 minutes. Uncover and carefully turn the wedges over.
Roast uncovered for a further 10 minutes until tender but still with a little bite.
Dressing: Whisk the lemon juice, oil, garlic and mustard in a bowl and season.
Stir in the parsley and hazelnuts.
To serve: Place wedges on a serving plate and spoon over the dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!