Balsamic roasted red cabbage with chestnuts
This balsamic roasted red cabbage with chestnuts are perfects as main dish in a festive vegan menu, or you can serve it as a side dish. It goes well with game, roast turkey, duck or goose – also gammon, pork and fish.
Ingredients
Method
- Preheat the oven to 180C.
- Cut the cabbage into 1.5 cm thick steaks. Rub them with the oil on both sides and place them on a baking tray. Slice the onion and scatter them around the cabbage.
- Scatter the marjoram on top, then season with salt and pepper.
- Bake in the oven for 10 minutes.
- Meanwhile, mix the balsamic vinegar with the maple syrup or honey.
- Take the tray out of the oven and carefully turn the cabbage steaks over and brush them generously with the balsamic mixture.
- Put the tray back into the oven and roast for another 10 minutes or until the cabbage has caramelised lightly.
- Scatter the chestnuts around the cabbage for the last 2 minutes of roasting.
- Serve warm, garnished with fresh herbs of your choice.