Red cabbage wedges with sage and hazelnut
In Miljuschka Masterclass Christmas Edition, Miljuschka gives red cabbage with apples a new twist! This time, we are making roasted red cabbage and apples from the oven with hazelnuts and miso dressing.
Ingredients · Servings 4 people
- 1 red cabbage
- 2 calls
- 100 g cranberries
- 2 the witte miso
- 70 ml apple cider vinegar
- 2 tablespoons of honey
- 70 ml olive oil
- 3 sprigs of sage
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- salt and pepper
- 100 g roasted hazelnuts
Method · 35 min
- Halve the red cabbage and cut into coarse wedges. Cut the apple into quarters, remove the core, and cut into coarse wedges.
- Mix the apple cider vinegar with the miso honey and olive oil to make a dressing.
- Place the pieces of red cabbage and apple on a baking sheet. Add the fresh sage leaves and cranberries.
- Pour the miso dressing over the red cabbage. Sprinkle with caraway seeds, fennel seeds, salt, and pepper to taste.
- Roast the red cabbage in the preheated oven for about 20-25 minutes, or until the cabbage begins to soften and turns crispy brown around the edges.
- Remove the roasted red cabbage from the oven and place it on a serving dish. Finely chop the roasted hazelnuts and sprinkle them over the red cabbage. Finish with coarse sea salt.
