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 Gál Tibor Winery's Pinot Noir 2018, as its complex fruitiness complements the tanginess of the cabbage.
Preparation time: 5 minutes
Cooking time: 40 minutes
- medium red cabbage
- sunflower oil
- kosher salt
- freshly ground black pepper
- 3 tbsp corn oil
- 2 tbsp mustard (and add some mustard powder for extra heat)
- 1 tbsp honey
- 1 tbsp balsamic vinegar
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.