Roasted Red Cabbage with Pecans Recipe
How to Make Roasted Red Cabbage with Pecans
Method
- Preheat oven to 180°C (or 160°C fan forced ovens). Mix the butter, thyme and half of the orange zest together and season well.
- Cut the cabbage into 4 wedges, slicing through the base to keep the leaves intact. Place a large frying pan over a medium high heat. Add the olive oil and place the cabbage wedges in the pan, cut side down for 5 minutes on each side or until nicely coloured.
- Transfer the wedges to a baking sheet. Smear the butter over the cabbage and bake for 30 minutes or until caramelised and tender. Loosely cover with foil if it starts colouring to much.
- To serve - sprinkle with the chopped pecans and remaining orange zest and serve.
Tip: The orange and thyme flavoured butter can be made in a larger batch and stored for a week in the fridge. Try it with roast chicken or pork.
Optional: You can substitute the pecans for almonds, walnuts or macadamia nuts.