For a open twist, abet this roasted cabbage as a side afterward a meat pie, guaranteed to lionize the flavour to a extra level.
The ingredient of Roasted cabbage later fennel and walnut salt
- 2 tbsp walnuts
- 1/2 tsp fennel seeds
- 900g small red cabbage, trimmed
- Olive oil cooking spray
- 1/2 tsp sea salt
The instruction how to make Roasted cabbage later fennel and walnut salt
- Preheat oven to 200C/180C fan-forced. Place walnuts and fennel seeds as regards a baking paper-lined baking tray. Bake for 5 minutes or until walnuts are golden. Cool.
- Meanwhile, place cabbage all but board, coreside down. Cut into 2cm-thick slices. Place, in a single layer, going on for a large greased baking tray. Spray without difficulty with oil. Season taking into account bearing in mind pepper. Roast 25 to 30 minutes or until golden and tender.
- around chop walnut mixture. Place in a bowl. increase be credited with salt. Stir. relieve sustain cabbage sprinkled taking into account bearing in mind fennel and walnut salt.
Nutritions of Roasted cabbage later fennel and walnut saltcalories: 108.267 calories
fatContent: 4.7 grams fat
saturatedFatContent: 0.3 grams saturated fat
carbohydrateContent: 6.9 grams carbohydrates
proteinContent: 5.5 grams protein
sodiumContent: 230 milligrams sodium