Roasted red cabbage...

I really wanted to title this post/recipe "Red cabbage steaks", but decided against it. Why? Because I think that this way, even carnivores might actually want to try and make it (it is a brilliant side veg, for whatever your main is!). It's actually quite sad, that some people want to control names like steak, sausages, burger or even yogurt. OK, it's not your "traditional" steak, but the way it's cooked, seasoned and served is in line of your "traditional" meat steak. So, why not call it that? 


Back to the topic at hand. If you already like red cabbage, I'd say you'll love this way of cooking it. If you're not a fan, please do try it, as the taste of the cabbage is changed quite significantly and the citrus on top gives it a bit of sweetness and zing. I had it as a side veg, which worked beautifully, but I think you can make a main meal out if too - just cook some grains or beans, make a sauce/dressing or even a dip, add to it a side of green leaves salad and there you go, dinner ready :) 

PS. It's also super easy and quick to make too!

roasted red cabbage

How to make it...

Ingredients:
- 1 red cabbage, cut into 1cm slices
- 1 orange or grapefruit, peeled and cut into 1cm slices
Spices (all mixed together):
- 1 Tbsp maple syrup
- 2 Tbsp olive oil
- 1 tsp white miso
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chilli flakes
- chopped parsley, for sprinkling after baking

Method:

- Arrange the cabbage on baking tray, on a piece of greaseproof (baking) paper, so it won't stick to the tray. 
- Spread the spice mix evenly, all over the top of the cabbage (be generous with the spice mix!). 
- Place an orange/grapefruit slice on each slice of the cabbage. 
- Bake for 25 mins at 200°C. 
- Serve immediately, while still hot. You can keep leftovers in an airtight container in the fridge, and reheat by frying on a hot pan, on a bit of vegetable oil.

Smacznego!

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