Roasted Red Cabbage and Orange Wedges with Maple Syrup
by meike peters
Every year, in late October or early November, our family and friends ask where and how we’re going to celebrate Christmas this year. I often have problems thinking myself into the festive situation so early on. The tree, the food, baking cookies, visiting Christmas markets in the snow, it all feels so far away at that point. But now, a month later, I’m ready to jump into it and enjoy it to the fullest. Our Christmas tree is set up in all its glory, the living room is lit up in candle light and my oven is on practically constantly. Fruit cakes, cookies, pies and roasts have the wonderful side effect that they fill the whole flat with the most beautiful smells and aromas!
The big decision for Chrsitmas is already made, we’ll celebrate at home together with my sister in law Emma from Malta and her partner. I know that there will definitely be a duck on the table at one point, my flambéed Christmas pudding and paté, cheese and champagne while we cook. My beloved red cabbage will be on the menu as well, but after so many years of cooking this vegetable traditionally with the obligatory spices, apples and chestnuts, it’s time for a change. In the next few weeks, I will try out some new recipes and variations on my festive classics. So let the test cooking begin!
When I looked at the red cabbage, this crunchy ball of purple prettiness, I decided that, this year, I’ll roast it with some sweet orange and a little thyme. For my test cooking session, I cut the cabbage and citrus fruit into thin wedges and coated them with a syrupy olive oil mixed with orange juice and maple syrup. The added sweetness combined with the fruitiness of the orange and the roasting flavour was great, the cabbage was al dente in the middle and soft at the ends of the leaves. It was just right and looked surprisingly pretty on the plates!
Roasted Red Cabbage and Orange Wedges with Maple Syrup
As a side dish for 4 you need
red cabbage, quartered, cut into slim wedges, 800g / 1 3/4 pounds
organic orange, rinsed and scrubbed, cut into slim wedges, 1
olive oil 50ml / 2 ounces
freshly squeezed orange juice 1 tablespoon
maples syrup 1 tablespoon
salt and pepper
fresh thyme, a small bunch
Balsamico vinegar for the topping, to taste
Set the oven to 200°C / 390°F.
Whisk the olive oil, maple syrup and orange juice.
Spread the cabbage and oranges on a baking sheet and coat with the oil (use your fingers). Season with salt and pepper and sprinkle with thyme (leave 1-2 tablespoons of the leaves for the topping). Roast in the oven for 15 minutes, turn the cabbage and oranges and cook for another 15 minutes or until the cabbage is al dente. Turn on the grill for 1-2 minutes until golden brown. Sprinkle with fresh thyme leaves and a little Balsamico vinegar. Season with salt and pepper to taste.
I made this with vegan sausages and bulgur. So yummy! Thanks for the recipe!
Thank you! I’m happy you enjoyed the recipe! There’ll be a variation of it in my new book that’s coming out in October this year.
i cook a lot with lemons and limes, but you are making it very clear (post after post after post) i have missed out in a big yummy way by not using orange in more of my dishes. sure, the sicilian standards did not slip by me and a few yotam-style salads in between, but… hmmm… i have clearly a lot to learn from you. note to self: orange. orange. orange. orange. orange.
You impress me!! You must have read all recipes by now!! I’m glad you enjoy my blog and recipes so much! It’s true, I love cooking and baking with citrus fruits a lot and oranges add their fresh sweetness to dishes which is a great contrast to hearty vegetables!
the number of posts i find so interesting were of such a large number that i decided to give your inbox a break while i played around with a couple in my kitchen. i ate bowl after bowl after bowl of your butter bean fennel soup. i even went after the leftovers late at night without going for a re-heat. then, i made your krustenbraten. amazing is not even the word here. if my dog could type, he would give you a ton of enthusiastic barks saddled with a lot of drool in text (he is a boxer so when i say drool, i mean at least a paragraph’s worth). for brunch today, i threw leftover pieces of the krustenbraten on top of a bowl of ramen along with some stir-fried garlic chives, menma (braised bamboo shoots), and nori strips. my friend and i were so full and happy that we ended up throwing ourselves onto my couch without washing dishes and watched a movie. late tonight i am going to make a sandwich out of your porky share… maybe with some slaw? or with raclette? or with both? or sans bread as my tail-wagging boy and i stand in front of the refrigerator door going for the pork to hand to mouth dance? i am not sure; the choices are endless. then there were those strawberry ricotta muffins. i use the word, “were” because i ate them like a starving maniac. i will be making another batch before the season ends, for sure. your email box will see me soon, meike. my tummy loves you. cheers~
I can’t tell me how happy it makes me to read your words! I’m glad you enjoyed the soup (I love it!) and the Krustenbraten is a real treat, I just made it a few days ago and I’m always impressed by how much 2 people can eat 🙂 I can imagine how good it tastes on a bowl of ramen! And the strawberry muffins are a good choice too, I like it that they aren’t so sweet, I think I’ll have to make them again before the season is over and we’ll go to Malta next month! I look forward to hearing from you again! Take care, Meike xx
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