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Dinner with Rukmini
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Roasted Red Cabbage with Crisp Garlic Croutons, Apple, Raisins and Lamb’s Lettuce
Introduction from Rukmini Iyer
You might not have thought of roasting cabbage leaves before, but they become wonderfully crisp in the oven – think crispy seaweed at a Chinese restaurant. Here, the bright purple leaves combine with garlic croutons, apples and raisins in a lovely light autumnal salad.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Separate out the leaves of the chopped red cabbage so that none of them are stuck to each other, then spread them out on a large roasting tray all in one layer, along with the torn bread. Add the olive oil, garlic, salt and black pepper, mix well then transfer to the oven and roast for 25 minutes.
Mix all the ingredients for the dressing together, then adjust the salt and lemon juice to taste.
Toss the crisp cabbage and croutons with the lamb’s lettuce and half the dressing. Scatter over the sliced apple and raisins, pour over the remaining dressing and serve immediately.
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From the book
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