Roughly chopping the cabbage into chunks requires little culinary effort plus allows the cabbage to crisp up in some parts whilst getting soft and deliciously sweet in others. Combine that with crunchy hazelnuts and creamy feta this side will not disappoint.
1/4 red cabbage - chopped into bite-sized chunks
1-2 Tbsp olive oil
2 Tbsp red wine vinegar
50g of creamy feta cheese
2 Tbsp hazelnuts (roasted and roughly chopped
1. Preheat oven to 200 degrees
2. Cut cabbage into bite sized chunks. Place on an oven tray, drizzle with olive oil, salt and pepper, toss to coat and loosen some layers whilst keeping others intact.
3. Cook for approx. 15-20 min, cabbage should be well cooked and charred in some places.
4. To the cabbage add red wine vinegar, feta and hazelnuts. Toss and transfer to a serving dish.
Add some cooked lentils to turn this into a quick and easy lunch or dinner. Or serve alongside some roasted honey, lemon and mustard chicken thighs.
Honey, Lemon and Mustard Chicken Thighs (serves 3-4)
400-500g chicken thighs
1 Tbsp dijon mustard
1 Tbsp honey
2 Tbsp melted butter or olive oil
1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we use rosemary, oregano and thyme)
Salt and pepper
Preheat the oven to 200 degrees celcius fan bake. Combine the honey, mustard, butter or olive oil, herbs and salt and pepper into a baking dish. Add the chicken thighs and mix well making sure you've coated all the chicken thighs in the marinade. Pop in the oven to cook for 30- 40 minutes (depending on the size of the chicken thighs). At the 20 minute mark add the roasted cabbage and cook for 20 minutes or so.
Feel free to swap red cabbage for white or savoy cabbage.