Roasted Balsamic Red Cabbage
Red cabbage becomes sweet when roasted with a soft texture and crispy outer leaves. It pairs perfectly with pork to add extra flavour to a simple dinner of pork sausages or a roast pork shoulder.
INGREDIENTS:
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1 whole red cabbage
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2 tbsp balsamic vinegar
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1 tsp honey
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2 tbsp live oil
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2 tsp fennel seeds
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1 tsp sea salt
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1 1/2 tbsp parsley leaves roughly chopped
METHOD:
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Preheat the oven to 180°
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Combine the balsamic vinegar, honey and olive oil in a small jug . Stir well to combine.
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Toast the fennel seeds in a dry fry pan. Add the toasted seeds and sea salt to a mortar and pestle. Pound until it is a rough powder.
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Slice the whole cabbage into segments, remove any outer leaves and the woody stem. Place cut side down on large baking tray lined with baking paper.
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Brush the cabbage segments with the balsamic mixture using a pastry brush. Sprinkle over the top with half of the spice powder.
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Bake in the oven for 35-40 minutes or until the cabbage is tender and the outer leaves are crispy.
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Serve straight from the oven with the the remainder of the spice mixture sprinkled over the top along with the parsley leaves.
Prep / cook: 45-50 minutes
Serve: 4-5
Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here