Roasted Red Cabbage with Pecans Recipe

How to Make Roasted Red Cabbage with Pecans


  1. 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.
  2. 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.
  3. 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.
  4. 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.