Denise says:
Jewish people love red cabbage, and this is a trendy different way to cook it which is suitable for Pesach and for vegans. Serve as a side dish, with salad or include in the lunch box. Delicious hot, cold or warm.
- Preparation Time : 15 minutes
- Cooking Time: 1 hour
- Serves: 4
Ingredients:
- 1 large red cabbage -
- 2 tablespoons Olive oil
- ~
- 100g flaked almonds
- 150g skin on almonds
- 150g walnuts
- 75g cherry tomatoes – roughly chopped
- Small bunch of fresh mint – finely chopped
- ½ lemon – zest and juice
- 2 tablespoons maple syrup
- 2 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180C Fan/ 200 C/ Gas mark 6.
- Remove any damaged leaves and cut the red cabbage into 4 x 2 cm thick steaks, leaving the stalk on so they stay intact.
- Brush both sides with olive oil, season well and transfer to a tray lined with baking parchment paper.
- Roast for 30-40 minutes or until golden and a knife pierces the stalk easily. Turn the steaks over halfway through cooking and cover with foil if they start to brown too much before they are tender.
- Place the nuts on a separate oven tray and bake for about 10 minutes or until golden. Remove and set aside, then roughly chop.
- Tip into a bowl with the cherry tomatoes, mint, lemon zest and juice, maple syrup and 2 tablespoons extra virgin olive oil.
- Season and drizzle over the steaks
Tagged in: Almonds, European, Lunch, Passover, Pecan nuts, Pesach, Red cabbage, Side dish, Tomatoes, Vegan, Vegetarian, Walnuts