Crispy Roasted Cabbage
Serves a few as a side
Ingredients
- 1 small purple cabbage
- Extra virgin olive oil for drizzling
- Juice of one lemon
- Salt and pepper to season
- 1/2 cup blanched almonds, roasted
- 2 tbs dried dill
- 1/4 cup dried cranberries
- 1/3 cup continental parlsey, finely chopped
Instructions
- Place a large pot of water on high heat until it boils. Don't overfill the pot because you need to add cabbage
- Slice your cabbage in half and place into the boiling water and reduce to a simmer. Continue to simmer for 30 minutes, until cabbage is tender.
- In the meantime, preheat oven to 170C fan-forced.
- Then place roasted blanched almonds, dried dill, dried cranberries and parsley into a bowl and combine.
- Once the cabbage is tender, carefully take the halves out of the water with tongs, let the water run out of the each half then place onto a lined baking tray, with the intersection of the cabbage facing up.
- Generously drizzle with extra virgin olive oil then season well with salt and pepper and bake for 1 hour until browned and crispy.
- Serve on a large plate and top with almond herb topping, then squeeze over lemon juice. Serve warm.
- *you can bake cabbage for longer than an hour until you get the crispiness you're after :)