Roasted Red Cabbage Wedges with Walnuts and Bay Leaves

© 2019 | http://angiesrecipes.blogspot.com

An easy to prepare, cost efficient, and gluten-free side dish that offers loads of antioxidants and
makes a delicious accompaniment to almost any meat or fish dinner, but goes particularly well with Knusprige Schweinshaxe - German Roasted Pork Knuckle.

The humble red cabbage is incredibly versatile and brightens up the holiday table with its beautiful, intense purple colour.

800 g Red cabbage ©angiesrecipes, cut into wedges 50 g Beef dripping 40 g Walnuts 4-5 Bay leaves 1 Shallot, sliced 300 ml Homemade beef broth 1 tbsp Apple cider vinegar Black salt and black pepper 1 tbsp Parsley leaves for garnishing

1. Preheat the oven to 180C/350F fan-forced. Rinse and dry red cabbage and cut into wedges. Brush a roasting pan with some of the beef dripping.
   
2. Place the cabbage wedges in and brush the cabbage with the rest of beef dripping. Scatter the walnuts, sliced shallots and bay leaves over.
   ©angiesrecipes
   
3. Mix beef broth and apple cider vinegar together and pour over the cabbages. Season with black salt and black pepper. Roast in the middle of hot oven for 40-50 minutes or until just tender.

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com