Red cabbage tends to take a back seat to broccoli and cauliflower on the cruciferous vegetable journey, but we wholeheartedly recommend giving this roasted beauty a go at the wheel.
Marinating and roasting transforms its colour, texture, and flavour: the vibrant purple deepens, the leaves caramelise and get crispy on the edges, and the slight bitterness mellows into a nutty flavour that combines beautifully with the honey’s sweetness and the vinegar’s tartness.
Layered atop our creamy Classic Hummus, each bite brings a delightful contrast of textures, flavours, and colours—a memorable pairing that lingers on the palate.
Ingredients
100g Hippidippi Classic Hummus
1 small red cabbage
1 tbsp chopped parsley
Marinade
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp honey
1 tsp whole grain mustard
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch of red pepper flakes
1 tsp salt
1/2 tsp black pepper
Instructions
1. Preheat the oven to 200C (400F).
2. Trim the bottom off the cabbage and cut in half lengthwise. Then cut into half-inch thick wedges.
3. In a wide, flat-bottomed bowl, whisk together all the marinade ingredients.
4. Dip both sides of the cabbage in the marinade. Place in a single layer on a sheet pan, They shouldn’t be touching.
5. Roast for 20-25 minutes until the edges are caramelised.
6. Sprinkle with parsley and serve.
