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Roasted Red Cabbage with an Orange and Cashew Dressing

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 (to 6)
Course: Side Dish

Ingredients

Cashew and Orange Dressing
  • 75 g raw cashew nuts (soaked overnight)
  • 100 ml orange juice
  • 1 large carrot
  • 50 ml olive oil
  • 50 ml water
  • Juice of 1 lime
  • 2 tsp maple syrup or honey
  • 1 tsp grated ginger
  • 2 garlic cloves
  • salt and pepper (to taste)
Roasted Red Cabbage
  • 1 whole red cabbage (c. 1kg)
  • olive oil (to drizzle over cabbage before roasting)
  • Finely chopped fresh parlsey (to garnish)

Instructions

    Cup of Yum
  1. Prepare the dressing by putting all the ingredients in a blender (if you have a nutribullet then blitz in that as it blends the almonds to a smoother consistency). Blitz until smooth. Pour into a container, cover and place in the fridge until ready to use.
  2. Cut red cabbage into eighths so you have wedges. Then place in a saucepan of salted water and bring to a boil over a high heat. Cook until tender approx 8 minutes in boiling water.
  3. While the cabbage is cooking, preheat oven to 200°C / Fan 180°C / gas 6.
  4. When the cabbage is tender, remove from heat and drain water from saucepan. Drizzle the cabbage with olive oil until all the wedges are lightly coated. Place the wedges on a baking tray and place in the oven to roast for approx 20 mins until slightly charred on edges.
  5. Remove the cabbage from the oven, plate up, drizzle with the dressing and sprinkle the finely chopped parsley. Can be eaten hot, warm or cold.