Roasted red cabbage with apple chimichurri and tahini yoghurt
A celebration of the humble cabbage. Here, peppery red cabbage is roasted to juicy tenderness that brings out the incredible flavour that lies within. Served with a spin on traditional chimichurri, utilising tart-yet-sweet Granny smith apples, and a smooth and creamy tahini yoghurt, cabbage has never tasted this good before.
Top Tip - make sure you finely grate the apple so that it is easily pounded into the chimichurri using the mortar and pestle.
hands-on time
15 minutes
50 minutes
total time
serves
4 as a main, 8 as a side
Ingredients
Roasted red cabbage
1 medium-large red cabbage (about 2kg)
6 tbsp olive oil
juice of 1 lemon
¾ tsp sea salt
¾ tsp cracked black pepper
Apple chimichurri
4 cloves garlic
1 medium green apple, cored and finely grated
1 long green chilli, finely chopped
1 large handful (10g) coriander leaves
1 large handful (10g) flat-leaf parsley leaves, finely chopped, plus extra to serve
¼ tsp sea salt
¼ tsp cracked black pepper
60ml olive oil
juice of ½ lemon
Tahini yoghurt
200g unsweetened Greek-style coconut yoghurt
50g tahini
2 cloves garlic, finely grated
juice of ½ lemon
½ tsp sea salt
½ tsp cracked black pepper
Method
Preheat the oven to 190°C fan-forced (or 210°C conventional). Line a large oven tray with baking paper.
For the roasted red cabbage, cut the cabbage in half through the stem, then cut each half into quarters, again through the stem, so have 8 large wedges of cabbage. Lay the cabbage wedges on the lined oven tray, cut side down, and brush generously with the olive oil. Squeeze over the lemon juice and sprinkle with the salt and pepper. Roast for 45 minutes, flipping the wedges over at halfway, until the cabbage is golden charred and has softened such that a knife can easily be inserted into each wedge.
As the cabbage roasts, make the apple chimichurri. Using a mortar and pestle, bash and grind the garlic until crushed. Add the grated apple and chopped green chilli, grinding together with the garlic. Add the coriander leaves, chopped parsley, salt and pepper, pounding until the herbs break down into a chunky paste. Pour in the olive oil and lemon juice and mix through with the pestle to emulsify and form the chimichurri.
For the tahini yoghurt, place all ingredients in a bowl and whisk together until smooth.
To serve, spoon the tahini yoghurt evenly over the base of a large serving platter, spreading out with the back of the spoon. Arrange the warm roasted red cabbage wedges on top and spoon over the apple chimichurri. Finish with a sprinkling of extra chopped flat-leaf parsley. Serve immediately.