Roasted Red Cabbage with Pistachio Pesto
Questa ricetta è disponibile anche in italiano
Simple to make, this colourful Roasted Red Cabbage topped with a quick Pistachio Pesto is a tasty side with a crunchy, flavorful punch.
The humble cabbage is usually relegated to a trimming, a side or an afterthought added to a dish to accompany the main, but what if I told you that this wonderful vegetable can take centrepiece at the heart of your meal.
The vibrant purple color is certainly eye catching and really helps add to the presentation, especially when served over the festive period when that extra pizzazz is called for.
Steamed cabbage isn’t horrible, in fact my husband loves it, but it doesn’t make the most out of the flavour contained within.
This recipe is simple but the method makes all the difference.
The process of baking gives the cabbage steaks a wonderful texture, crispy on the outside and soft and melt in the mouth towards the center.
The baking enhances its beautifully sweet taste and our accompanying pistachio pesto adds a wonderful bite and nutty earthiness to the dish.
You can of course serve it as the main and just with some wonderfully Roasted Potatoes and Balsamic Roasted Vegetables. As a side to your favourite Soy, Seitan or Gluten Free based “meats” or even by itself as a starter to the meal.
How to make Roasted Red Cabbage with Pistachio Pesto
1. Cut the cabbage into 1 inch thick slices. This is the perfect thickness to allow them to cook perfectly soft and to maintain their shape when served.
2. Brush the steaks with oil and season with salt and pepper.
3. Now just place into the oven and bake at 200°C (390°F) for 40 minutes. Easy so far right?
4. Now while our cabbage is cooking beautifully we can make the pistachio topping. Remove the pistachios from their shell if not already peeled and then simply blend with parsley olive oil, salt and pepper.
5. Now simply serve the steak, drizzle your pistachio mix over the top and serve with your choice of sides and cranberry sauce.
