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VL issue 47 print 300dpi

Roast Red Cabbage with Parsley Pesto Dressing

 

Preparation time:15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Serves: 4 as a side

 

Ingredients

  • 1.5kg red cabbage, trimmed and sliced into 10 wedges through the core
  • 100ml extra virgin olive oil
  • ½ tsp dried chilli flakes
  • 25g pack flat leaf parsley, roughly chopped
  • 15g whole almonds
  • 1 garlic clove, roughly chopped
  • 1 tbsp lemon juice

Method

  1. Preheat the oven to 200°C, gas mark 6. Space the cabbage wedges out on a large baking sheet and drizzle with 2 tbsp oil. Scatter over the chilli flakes, season and roast for 40-45 minutes, carefully flipping the wedges over with a spatula halfway through, until tender and browning in places.
  2. While the cabbage cooks, put the parsley, almonds, garlic, lemon juice, 2 tbsp water and the remaining oil in a mini food processor or blender. Whizz until a rough pesto forms; season.
  3. Serve the cabbage wedges with the pesto spooned over; you can add crumbled goats’ cheese and toasted flaked almonds, if liked.

Recipe and image courtesy of Waitrose & Partners

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