Oven-Roasted Cabbage Wedges with Caper Raisin Relish
Ingredients
The cabbage
-
1
small
cabbage, cut into 6 wedges (about 1200 grams)
-
3
tablespoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
The caper raisin relish
-
¼
cup
golden raisins
-
3
tablespoons
capers
-
1
tablespoon
lemon juice
-
1
tablespoon
sherry vinegar
-
3
tablespoons
olive oil
-
¼
teaspoon
ground chilies
-
1
small clove
garlic, finely minced
-
½
teaspoon
vegan Worcestershire sauce
-
3
tablespoons
chopped flat leaf parsley
-
to taste
sea salt
-
to taste
ground black pepper
To serve
-
to taste
chopped toasted almonds
Instructions
- Preheat the oven to 450°F and heat a baking sheet in the oven.
- Brush the cabbage wedges with olive oil and season with salt and pepper.
- Place the cabbage wedges cut side down on the hot baking sheet.
- Roast the cabbage for 25-28 minutes, flipping halfway through.
- For the relish, soak the raisins in hot water for 5-10 minutes, then drain.
- Mix the drained raisins with capers, lemon juice, sherry vinegar, olive oil, chilies, garlic, Worcestershire sauce, parsley, salt, and pepper in a bowl.
- Once the cabbage is roasted, transfer it to a platter and top with the relish and chopped almonds.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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