Most vegetables are better roasted, and cabbage is no exception.. In winter, it’s my favourite way to prepare it. I like it even more than coleslaw (yep, that much. More than delicious, mayonnaise drenched coleslaw). It’s perfect with a roast, or any hearty main that needs some veggies on the side.
This time, instead of my usual mustard dressing, I decided to pair my garlicky cabbage with some carrot-top pesto. I hate wasting anything, so if there’s a part of a vegetable that’s edible, it gets eaten in this house. Luckily, carrot-tops are also delicious, and whenever I find carrots with the greens attached, they come home with me. They taste carroty, and therefore go with everything that pairs well with their orange roots.
I only managed to snap a poor quality photo of this dish with my phone as Fabio was on set with the camera, but this is such an easy, colourful and yummy side dish I had to post it anyway. It looks just a little bit fancy, and is a great way to add a bit of excitement to a head of cabbage.
1/2 large red cabbage
4 cloves garlic
Carrot tops from one bunch carrots
1/4 cup raw almonds
Olive oil as needed
Salt and black pepper, to taste
1. Preheat oven to 200C
2. Slice the cabbage into thin wedges and place onto an oven tray. Brush the cabbage with a little olive oil and a sprinkle of sea salt and place into the oven for ten minutes
3. Meanwhile, finely mince the garlic. Remove the cabbage from the oven and spread two thirds of the garlic into the cabbage, getting as much between the layers as you can without breaking up the wedges. Return the cabbage to the oven for another 10-15 minutes, until it is soft and the edges are crispy
4. Place the carrot tops, remaining garlic, almonds and a little olive oil into a food processor and pulse until finely chopped. Add enough olive oil to make it into a rough paste. Season with salt and black pepper to taste
5. Place the cabbage on a serving dish and top with the pesto. Serve hot