ROASTED RED CABBAGE WITH ORANGE AND HAZELNUTS
Thinly roasting wedges of cabbage accentuates its sweetness, while delivering delicious crispy edges. A bright and colourful side dish, we love this with pork chops or roasted beef.
Ingredients
3 oranges (we used blood oranges , but everyday oranges would be just as delicious)
2 Tbsp olive oil
1 Tbsp runny honey
1 Tbsp white wine vinegar
½ small red cabbage
¼ cup roasted hazelnuts , roughly chopped
A small handful mint leaves, shredded
Method
Preheat the oven to 200°C. Line a baking tray with baking paper.
Zest 2 of the oranges and add the zest to a bowl with the olive oil, honey and vinegar. Cut the peel off the oranges. Over a small bowl, cut the flesh into segments and squeeze the membranes to catch any juice. Take 2 tablespoons of juice and add to the olive oil, honey, and vinegar mix.
Cut the cabbage into thin wedges and arrange on the lined baking tray. Brush over the orange and honey mix and season generously with salt and pepper. Roast for 30-35 minutes, or until crisp and tender.
To serve, arrange the cabbage wedges on a platter with the orange segments and any remaining juice. Scatter over the hazelnuts and mint.