Hero VEGETABLES
Jan 30, 2020
4 minutes
BUTTER-ROASTED CABBAGE WEDGES
SERVES 6
1 small red onion, thinly sliced into rings
2 tbsps currants zest and juice of 1 lemon
½ savoy cabbage (about 1kg), cut into 6 wedges with base intact 60g butter, melted
1 tbsp coriander seeds
1 tbsp cumin seeds
2×400g cans chickpeas, rinsed, drained
2 tsps sweet paprika 100ml olive oil
2 tbsps tahini 2 garlic cloves, peeled flat-leaf parsley and mint leaves, to serve
RED WINE CARAMEL
½ cup red wine
100g caster sugar
1 Preheat oven to 200°C. Line a large baking tray with baking paper.
Place onion, currants and 1 tablespoon of lemon juice in a bowl and season with 1 teaspoon of salt. Set aside.
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