Roasted red cabbage | Vegan-Gluten free | YouTube | New Year
Uppdaterat: 9 mars 2021
Hello my lovelies! This week we have been making New Year recipes and today I wanted to share my take on a dish that I ate while on vacation. You can find my blog on this here. This dish has been on my mind for a while since then and now I wanted to recreate it to my memory and share it will all of you lovely people! I want this to symbolize the value of the past and how memories are the building stones of each and every one of us.
And as today is Christmas I wanted to wish all of you a very merry Christmas!
Serves 4-6 people.
What you need for cabbage:
600g Red cabbage
3 tbsp olive oil
1/2 tsp salt
A pinch of ground black pepper
A handful of parsley
A handful of basil
1/2 dl (0,2 cup) olive oil
1/2 dl (0,2 cup) rapeseed oil
1 tbsp apple cider vinegar
1-2 cloves of garlic
Salt and pepper to taste
Grated vegan cheese
Preheat the oven to 225℃ (435℉).
Begin with rinsing off the red cabbage and then slice off the stem. Slice the cabbage into thicker slices around 4cm thick. Place a baking sheet on a tray and spread out the cabbage, salt and pepper the slices on both sides and drizzle olive oil properly coating them.
Place the tray in the middle of the oven for around 25-30 minutes until the cabbage turns crunchy. While the cabbage is roasting we will get onto making our vinaigrette.
Into a blender add the fresh herbs and olive/rapeseed oil and blend until smooth. Once smooth add into a bowl and add the apple cider vinegar and minced garlic and taste off with salt and pepper.
Set it aside for now.
Allow the cabbage to cool before garnishing. Next rinse the apples and slice very fine slices keeping them in a cylindrical shapes.
On a plate place the cabbage facing upwards and add the slices of apples next to it. Drizzle with the herb vinaigrette, balsamico and grate some cheese on top as well as a adding some greens and edible flowers.