Roast red cabbage wedges with chimichurri dressing

Name: Roast red cabbage wedges with chimichurri dressing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 kilos red cabbage; 0.75 tsp cumin seeds; 5 tbsp extra virgin olive oil; 1 garlic clove; 1 red chilli; 1 handful/s flat leaf parsley; 1 handful/s coriander; 2 tbsp red wine vinegar

Prep: 20 minsCook: 40 mins

Prep

20 mins

Cook

40 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

Here's a simple weeknight dinner that never fails to impress. Red cabbage is packed with antioxidants and tastes incredible when roasted until the edges caramelize. What I love most is how quick and affordable this dish is to pull together. Just wedge up a head of cabbage, roast it with cumin, then drizzle with a vibrant chimichurri made from whatever fresh herbs you have on hand. The whole thing comes together in about an hour, and honestly, it's become one of my go to sides for everything from grilled fish to roasted chicken.

Ella x

Ingredients

Servings:

2 tbspolive oil(plus extra for brushing)
1 kilosred cabbage((1 small), sliced into 1-2cm thick wedges)
¾ tspcumin seeds
5 tbspextra virgin olive oil
1garlic clove(finely chopped)
1red chilli(deseeded and finely chopped)
1 handful/sflat leaf parsley(chopped)
1 handful/scoriander(chopped)
2 tbspred wine vinegar

Detail level

Instructions

1
Preheat the oven to 220˚C, gas mark 7. Brush a baking sheet with a little olive oil. Space the cabbage wedges out on top and brush the surfaces with the remaining olive oil. Season and roast for 35-40 minutes, until soft and starting to brown at the edges.
2
Meanwhile, make the dressing. Toast the cumin seeds in a dry pan for 1-2 minutes, until fragrant, then crush. In a small food processor, combine the extra virgin olive oil with the cumin and remaining ingredients. Whizz until the herbs are finely chopped in the style of a rustic pesto; season.
3
Spoon the dressing over the hot cabbage wedges to serve. Enjoy with griddled halloumi or baked salmon and salad leaves, garnished with extra coriander, if liked.

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