Roasted Red Cabbage with Agrodolce
By OcadoLife
Published on 25 April 2022
Italian agrodolce delivers the perfect balance of sweet and sour – here, this Sicilian dressing is drizzled over robust red cabbage and freekeh grains to create a sublime side dish. For a vegan version, swap the honey for brown rice syrup and the ghee for rapeseed oil. Recipe writer Olia Hercules suggests serving alongside a simple green salad.Time and servings
35 minsTotal time
4Servings
35 minsCooking time
Ingredients
- 500 g of ready-to-eat freekeh
- 1 small red cabbage
- 3 tbsp of olive oil
- 100 ml of red wine vinegar
- 2 tbsp of honey(or brown rice syrup if vegan)
- 50 g of raisins(or dried cranberries)
- 1 tbsp of ghee(or rapeseed oil if vegan)
- 50 g of almonds
- 50 g of pumpkin seeds
- 1 pinch of chilli flakes, to taste (optional)
Method
Step 1
Preheat the oven to its highest setting. Trim just the very end of the cabbage stalk. If you have a small, whole cabbage, cut it in half through its core. Cut into wedges 4-5cm thick, slicing through the stalk. Put on a baking tray, drizzle with oil and season well with sea salt. Roast for 25 mins, turning halfway, until softer and charred. Remove from the oven and leave on the tray until ready to serve.Step 2
Meanwhile, to make the agrodolce, place the vinegar and honey, plus a generous pinch of sea salt, in a small pan. Stir to help them dissolve, then taste – you want it to be pleasantly sweet and sour, so add a little extra vinegar or honey if necessary. Add the raisins and place on a medium-low heat; simmer for 5 mins until the raisins are plump. Add salt to taste. Set aside.Step 3
Heat 1tbsp of ghee or oil in a small frying pan on a medium-low heat, and add the nuts. Cook for 1 min until they begin to brown, then add the seeds. Cook, on a low heat, stirring often, for about 2 mins, being careful to not let them burn. Add a generous pinch of sea salt and some chilli flakes, if using, then transfer to a bowl.Step 4
Heat the freekeh according to pack instructions and spread over a serving platter. Layer the roasted cabbage on and pour over the agrodolce. Sprinkle over the nuts and seeds, and serve with a simple green salad, if liked.