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Roasted sweetheart cabbage wedges with nutty gremolata recipe

Roasted sweetheart cabbage wedges with nutty gremolata recipe

2 ratings

Created by The Tesco Real Food team

Lightly charred cabbage meets buttery walnut gremolata in this vibrant roast cabbage recipe – the perfect vegetarian main for your Christmas dinner table. See method

Ingredients

  • 20g walnut halves, finely chopped​
  • 2 tbsp extra-virgin olive oil
  • ½ lemon, zest and juice
  • ½ orange, zest and juice
  • 1 tsp Dijon mustard​
  • 2 sprigs thyme, leaves picked
  • 1 tbsp capers, drained and finely chopped​
  • 1 small garlic clove, finely crushed
  • 2 sweetheart cabbages, tough outer leaves discarded and cut into quarters
  • 15g flat-leaf parsley, finely chopped
1 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    715kj
    172kcal     9%

  • Fat

    11g 16%

  • Saturates

    2g 8%

  • Sugars

    10g 11%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 10.9g Protein 4.9g Fibre 5.4g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Roast the walnuts on a baking tray for 3-4 mins until golden and fragrant. Cool fully
  3. Whisk the oil, lemon and orange juice, mustard, thyme, capers and garlic together until evenly combined. Spoon half the dressing all over the cabbage quarters, encouraging it between the layers. Place on a large baking tray, cut side up, and roast for 20-25 mins until the cabbage is starting to soften but retains its crunch and is lightly charred.
  4. Mix the walnuts, lemon and orange zest, parsley and a grind of black pepper together until evenly combined.
  5. Arrange the roasted cabbage on a serving platter and drizzle over the remaining dressing. Sprinkle with the parsley and walnut gremolata and serve immediately.

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