Roasted cabbage  later fennel and walnut salt

Roasted cabbage later fennel and walnut salt

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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

  1. 2 tbsp walnuts
  2. 1/2 tsp fennel seeds
  3. 900g small red cabbage, trimmed
  4. Olive oil cooking spray
  5. 1/2 tsp sea salt

The instruction how to make Roasted cabbage later fennel and walnut salt

  1. 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.
  2. 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.
  3. 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 salt

calories: 108.267 calories
fatContent: 4.7 grams fat
saturatedFatContent: 0.3 grams saturated fat
carbohydrateContent: 6.9 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 5.5 grams protein
cholesterolContent:
sodiumContent: 230 milligrams sodium

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