Baked cabbage
No matter whether you are planning an elaborate menu or just going in advance for tomorrow Baked cabbage. This recipe stems from many years of enjoying it in kitchen. I find that including a few ingredients to your recipe provides depth to what exactly is ordinarily bland. You might well be on the lookout for milder foods to create along with your leftovers. Good and gentle Baked cabbage ideal for post-vacation. The ingredients within this recipe receive your tongue pounding, and have become waist-friendly when you will require a'bite' after a busy holiday. Utilizing a few elements as alternate options, this soup is loaded with a fall and spicy flavor which makes it tasty. The perfect Baked cabbage to warm you up on cold winter days. Ideal for making use of leftover. Serving-size is also a important element in your diet. You ought to compare the exact amount of that food you generally eat into the serving size listed on the label. Eating huge parts or parts can cause weight gain.
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How to make Baked cabbage
Yield = 6Prep time: 0:10
Cook time: 0:20
Total time: 0:30
Ingredients
- 400g red cabbage, cut into wedges
- 400g green cabbage, cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon capers, rinsed, drained
- 1 tablespoon chopped fresh continental parsley
Method
- Step 1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Arrange cabbage on the lined tray in a single layer. Drizzle with half of oil. Season. Roast for 15-20 minutes or until tender and golden.
- Step 2 Sprinkle with the rind, juice, capers, parsley and remaining oil to serve.
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