Roasted Red Cabbage

I love red cabbage and have only just discovered the gorgeousness of it roasted. I’ve paired this with carrots, roasted red onion and beetroot. But you could swap any of the vegetables, dressing and herbs combinations to suit your taste buds. It keeps well for at least 2 days in the fridge.

I served this with feta whipped with Fage 5% yogurt for a quick easy, satiating and nutritious meal.  You could add chickpeas to the roasting tray for the last 10 minutes; or make some simple hummus; or serve with roasted meats or lentils of your choice, or sprinkle with roasted nuts.

Ingredients

 1 x Red cabbage cut into 10 - 12 wedges (depending on the size of the cabbage)

 3 x Red onions each cut into 4 wedges 

 6 x Carrots, scrubbed, trimmed & cut in half lengthways

 3 x large beetroots scrubbed clean but skins left on

 3/4 Tblsp x Extra virgin Olive Oil

 15g chopped fresh parsley

 2/3 Tblsp x Aged Balsamic Vinegar

Salt and black pepper for seasoning.

Method

1.Preheat the oven to 185C.

2. In a large bowl mix the onion, carrots and cabbage in 2 tablespoons of olive oil and spread evenly on a large baking tray (or two). Season with salt and black pepper. Roast for 45 minutes (turning them at least once) or until the tips of the onion and cabbage are starting to curl and the carrots are slightly caramalised

3. Wrap the beetroots individually in tin foil, place on another baking tray and roast for 30-60 minutes, depending on size, until a knife inserted goes through smoothly. When cool enough to handle, peel off the skin and cut the beetroot into wedges.

Tumble the salad into a bowl and dress with  aged the balsamic vinegar and more oil to your liking. Sprinkle with a generous amount of chopped parsley. Enjoy hot or warm.