Roasted red cabbage with gremolata

Ingredients

Serves 8

1 medium head of red cabbage
Salt and pepper to taste
Extra virgin olive oil
1 handful of sultanas
1 small handful of pine nuts

For the gremolata:
(will make for some extra to keep in the fridge)

1 cup (tightly packed) of flat leaf parsley leaves (35g)
2 garlic cloves
Zest of 1 organic lemon
2 tbsp of lemon juice
4 tbsp of extra virgin olive oil
Salt and pepper to taste

Instructions

1) Preheat the oven to 190°C fan. Cut the cabbage into 8 wedges. Drizzle some olive oil on a sheet pan, place the wedges on it, and drizzle some more olive oil on top of them. Season with salt and pepper. Roast the cabbage in the oven for 40 mins.

2) In the meantime make the gremolata. Chop the parsley leaves very finely and mince the garlic finely. Place in a small bowl and combine with the lemon zest, lemon juice, salt and pepper. Add the olive oil, stir and set aside. In another small bowl, cover the sultanas with hot water, let soak for 10mins and then drain. Toast the pine nuts in the oven for 5 mins until golden brown.

3) Assemble the dish. Place the cabbage wedges on a serving dish, drizzle some of the gremolata on the cabbage, and sprinkle the sultanas and pine nuts on top.