Roasted cabbage with fennel and walnut salt
Server your main dish with this amazing fiber source! Roasted cabbage, guaranteed to elevate the flavour to a new level. Red cabbage never tasted so good!
- 2 Tbs Walnuts
- 1/2 Tsp Fennel seeds
- 900 g Red cabbage, trimmed
- 1 Tbs Extra Virgin Olive Oil
- 1/2 Tsp Sea Salt
Preheat oven to 200C/180C fan-forced. Place walnuts and fennel seeds on a baking paper-lined baking tray. Bake for 5 minutes or until walnuts are golden. Cool.
Meanwhile, place cabbage on board, coreside down. Cut into 2cm-thick slices. Place, in a single layer, on a large greased baking tray. Spray well with oil. Season with pepper. Roast 25 to 30 minutes or until golden and tender.
Roughly chop walnut mixture. Place in a bowl. Add salt. Stir. Serve cabbage sprinkled with fennel and walnut salt.