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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium red cabbage
  • 1 red onion
  • 1 Tbsp olive oil
  • 1 tsp marjoram
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup or honey
  • 1 large handful of roasted or cooked chestnuts peeled
  • Fresh parsley/coriander/dill/ basil
  • Salt and pepper

Method
 

  1. Preheat the oven to 180C.
  2. 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.
  3. Scatter the marjoram on top, then season with salt and pepper.
  4. Bake in the oven for 10 minutes.
  5. Meanwhile, mix the balsamic vinegar with the maple syrup or honey.
  6. Take the tray out of the oven and carefully turn the cabbage steaks over and brush them generously with the balsamic mixture.
  7. Put the tray back into the oven and roast for another 10 minutes or until the cabbage has caramelised lightly.
  8. Scatter the chestnuts around the cabbage for the last 2 minutes of roasting.
  9. Serve warm, garnished with fresh herbs of your choice.