Roasted Red Cabbage with an Orange and Cashew Dressing
Servings: 4 (to 6)
Ingredients
Cashew and Orange Dressing
- 75 g raw cashew nuts (soaked overnight)
- 100 ml orange juice
- 1 large carrot
- 50 ml olive oil
- 50 ml water
- Juice of 1 lime
- 2 tsp maple syrup or honey
- 1 tsp grated ginger
- 2 garlic cloves
- Salt and Pepper (to taste)
Roasted Red Cabbage
- 1 whole red cabbage (c. 1kg)
- Olive oil (to drizzle over cabbage before roasting)
- Finely chopped fresh parlsey (to garnish)
Instructions
- Prepare the dressing by putting all the ingredients in a blender (if you have a nutribullet then blitz in that as it blends the almonds to a smoother consistency). Blitz until smooth. Pour into a container, cover and place in the fridge until ready to use.
- Cut red cabbage into eighths so you have wedges. Then place in a saucepan of salted water and bring to a boil over a high heat. Cook until tender approx 8 minutes in boiling water.
- While the cabbage is cooking, preheat oven to 200°C / Fan 180°C / gas 6.
- When the cabbage is tender, remove from heat and drain water from saucepan. Drizzle the cabbage with olive oil until all the wedges are lightly coated. Place the wedges on a baking tray and place in the oven to roast for approx 20 mins until slightly charred on edges.
- Remove the cabbage from the oven, plate up, drizzle with the dressing and sprinkle the finely chopped parsley. Can be eaten hot, warm or cold.