Roasted Red Cabbage with Honey-Mustard Vinaigrette
Roasted red cabbage turns an unassuming veggie into a delicious meal. A lighter alternative to roast potato, this healthy side is great for steak or a BBQ. Served with a scrumptious honey and mustard vinaigrette bursting with flavour.
Wine pairing: Serve with a glass of Rókusfalvy Winery's Pinot Noir 2018, as its complex fruitiness complements the tanginess of the cabbage.
Remove the outer leaves of the cabbage and then cut into 8 equal sized wedges.
In a small bowl, whisk the corn oil together with the mustard, the honey and the vinegar until fully combined, then set aside.
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.
Turn the cabbage wedges over, and then roast for another 15-20 minutes, until the edges have browned.
Drizzle the cabbage with the vinaigrette and it is ready to serve.
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