Roasted cabbage-trio salad with fresh herbs and pecans

Name: Roasted cabbage-trio salad with fresh herbs and pecans
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: International
Ingredients: 14 oz cabbages; 17.66 oz red cabbage; 17.66 oz pointed cabbage; 5 tbsp olive oil; 1 tsp ground cumin; 1.88 oz pecans; 0.33 oz parsley; 0.33 oz dill; 1 lemon; 1 tbsp maple syrup; 0.5 clove garlic; salt; pepper

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Emre Kesici

Food Editor at Kitchen Stories

"It's time to celebrate the year of cabbage! Want to finally join the cabbage trend and need a simple recipe to get started? Pop it in the oven! With a generous serving of cabbage, you'll get a nutritious, fibre-rich, fresh and filling salad. The cabbage itself is subtly seasoned and the dressing is fresh and light. This makes the salad perfect for the transition to the long-awaited springtime! That means fewer heavy meals and more light dishes with lots of colour. This recipe is not only a treat for the taste buds, but also a real spring mood booster for the eyes. And what to do with the rest of the cabbages? Take a look at our platform for more cabbage recipes: from glazed cabbage out of the oven to Japanese okonomiyaki and classic cabbage soup, we've got it all!"

Difficulty

Easy 👌

Preparation

15 min

Baking

10 min

Resting

2 min

Ingredients

2Servings

MetricImperial

400 g

cabbages

500 g

red cabbage

500 g

pointed cabbage

5 tbsp

1 tsp

50 g

10 g

10 g

1 tbsp

½ clove

salt

Utensils

oven, cutting board, knife, baking sheet, parchment paper, bowl, citrus press, fine grater, whisk

Step 1/3
- 400 g cabbages
- 500 g red cabbage
- 500 g pointed cabbage
- 2 tbsp olive oil
- 1 tsp ground cumin
- 50 g pecans
- salt
- pepper
- oven
- cutting board
- knife
- baking sheet
- parchment paper
Preheat oven to 200°C/392°F on the grill and fan function. Remove the outer leaves from the cabbages and cut out the stalks. Cut each cabbage into thin strips and place in a large bowl. Add the olive oil, cumin, salt and pepper and mix well. Spread the cabbage strips on a baking tray lined with baking paper and roast for approx. 10–15 min. until some of the leaves are golden brown. Add the pecans to the tray halfway through the baking time and roast them too.
Step 2/3
- 10 g parsley
- 10 g dill
- 1 lemon
- 3 tbsp olive oil
- 1 tbsp maple syrup
- ½ clove garlic
- bowl
- citrus press
- fine grater
- whisk
While the cabbages are roasting, prepare a simple vinaigrette. Finely chop half of the parsley and dill, setting the other half aside for garnishing. Finely chop, press or grate the garlic. Then place the garlic and chopped herbs in a bowl. Grate some lemon zest and squeeze the lemon juice, then add to the bowl along with the olive oil, salt and pepper. Whisk everything together well.
Step 3/3
Once cabbages are done, let them cool for approx. 2 min. Then, transfer them to a big mixing bowl and pour vinaigrette on top. Mix well and garnish with fresh dill and parsley for serving.
Enjoy your meal!