Roasted Red Cabbage with Honey-Mustard Vinaigrette
Roasted Red Cabbage with Honey-Mustard Vinaigrette
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Servings
2
Prep Time
5 minutes
Cook Time
40 minutes
Turn an unassuming cabbage into a gastronomic delight with a scrumptious honey and mustard vinaigrette. A lighter alternative to roast potato, this delicious side dish is bursting with flavour, perfect for summer. Delicious with steak or a BBQ, while you can even have it as the main course before a decadent dessert, like these Tokaji style fresh berries.
Wine pairing: Serve with a glass of Vesztergombi Winery's Szekszárdi Pinot Noir 2017, as its complex fruitiness complements the tanginess of the cabbage.
Ingredients
- medium red cabbage
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sunflower oil
- kosher salt
- freshly ground black pepper
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3 tbsp corn oil
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2 tbsp mustard
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1 tbsp honey
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1 tbsp balsamic vinegar
Directions
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Remove the outer leaves of the cabbage and then cut into 8 equal sized wedges.
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In a small bowl, whisk the corn oil together with the mustard, the honey and the vinegar until fully combined, then set aside.
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Pre-heat the oven to 220°C. Place the cabbage wedges on a large roasting pan and drizzle lightly with the sunflower oil. Season with salt and black pepper and then roast for 20 minutes.
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Turn the cabbage wedges over, and then roast for another 15-20 minutes, until the edges have browned.
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Drizzle the cabbage with the vinaigrette and it is ready to serve.
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