maple roasted cabbage with caramelized hazelnuts

those short days and long nights have started… it’s like the world runs at a different, slower, pace. some people say they’re less cheerful when the sky is bleak – but i’m not. i’m happy with the grey covered sky, the fog in the morning, that lulls everything in softness, and the promise of a cosy night in. bring it on, winter! show us what you’ve got in terms of bad weather, cold and greyness! i’m ready with some easy to create dishes to fight you.
roasted blue & green cabbage
1 blue cabbage, shredded or cut into fine stripes
1/2 green cabbaged, dito
2 tbsp. olive oil
2 tbsp. maple syrup
1 tsp. maldon sea salt
1 cup hazelnuts, coarsely chopped
2 tbsp. sugar
preheat the oven to 240 degrees celsius, and, as always, line a baking sheet with parchment paper. put the shreeded cabbages, the oil, maple syrup and sea salt in a bowl and toss well to combine, until all of the cabbage is coated with the oil-syup. spread on the baking sheet. roast for 30 minutes, occasionally taking it out to turn it over. note: first, you will experience the cabbage wilting. it’s not ready yet! wait, and have patience. keep on roasting and stirring it occasionally. after about 30 minutes, the cabbage should look a bit dried and browned on the edges and partly even crispy. that’s the sign that it’s good. 
while the cabbage roasts, melt the sugar in a small frying pan, until dark brown. add the hazelnuts to the sugar, and toss to coat. spread out onto a parchment paper and let cool.
arrange the cabbage on a plate. sprinkle with the nuts. serve warm, as a side to classic meat dishes, a turkey or venison. i personally think it’s the ideal addition to a thanks giving. might even have to make a turkey just so i can serve this with it.
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