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Roasted cabbage with fennel and walnut salt
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate your meal with roasted cabbage side dish for a fresh twist alongside a meat pie.
Ingredients:
  • 18.40 gm walnuts
  • 1/2 tsp fennel seeds
  • 900g small red cabbage, trimmed
  • Olive oil cooking spray
  • 1.20 gm sea salt
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Spread walnuts and fennel seeds on a baking paper-lined tray and bake for 5 minutes until walnuts are golden. Allow to cool before using.
  • Place the cabbage on a cutting board with the coreside down and cut it into 2cm-thick slices. Arrange the slices in a single layer on a large greased baking tray. Generously spray with oil and season with pepper. Roast in the oven for 25 to 30 minutes until golden and tender.
  • Coarsely chop walnuts, then transfer them to a bowl. Sprinkle with salt, mix well. Serve cabbage topped with fennel and walnut salt.

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