Crispy Roasted Cabbage With A Warm Pecan Thyme DressingExtract from How to be a Better Cook • By Lorraine Pascale • Published by HarperCollins
How To Be A Better Cook
Cabbage to me is a bit blah, a bit ordinary and sometimes stinky and I am not so much a fan of the coleslaw. But when in doubt with a veg, it often works when roasted and so that is exactly what I did with this. Roasting cabbage really turns the flavour around and the warm pecan thyme dressing just makes it extra yum. I like to serve this with a roast for the perfect veggie/ meat match.
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You Will Need
Preheat the oven to 200°C, (fan 180°C), 400°F, Gas Mark 6.
Leaving the cabbage(s) whole, carefully cut into 1cm thick slices,
arranging them lying fl at on two large baking sheets as you go.
Spray or brush the oil over them and scatter with salt and pepper.
Roast in the oven for 30 minutes or until the cabbage starts to go a
little brown and crispy at the edges. Swap the trays around halfway
Five minutes before the cabbage is ready, put the pecan nuts in a
small dry frying pan on a medium heat and cook for 2–3 minutes to
really bring the fl avours out. Keep the pan moving so they do not
burn. Remove from the heat and add the oil, vinegar and thyme,
allowing them to bubble in the residual heat. Set aside.
Once cooked, remove the cabbage from the oven, pour over the
warm dressing and serve at once.