Roasted Red Cabbage with Crisp Garlic Croutons, Apple, Raisins and Lamb’s Lettuce

Name: Rukmini Iyer Roasted Red Cabbage With Croutons | Autumn Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Ingredients: 600g red cabbage, roughly chopped into 5cm pieces; 150g nice bread (I used olive bread), roughly cut into 2½cm cubes; 1 tbsp olive oil; 2 cloves of garlic, crushed; 1 tsp sea salt; freshly ground black pepper; 100g lamb’s lettuce or watercress; 1 apple (Braeburn or similar), thinly sliced; A couple of handfuls of raisins; ½ tbsp lemon juice; 1 tsp salt; 2 tbsp extra virgin olive oil; freshly ground black pepper

by Rukmini Iyer from The Green Roasting Tin

This dish is perfect as a side or a light main course, benefiting from the contrasting textures of crispy roasted cabbage, crunchy fresh apples and croutons, and zesty lemon dressing.

Vegetarian
Vegan
Dairy-Free
One-pot
Dinner Party

Vegetarian Vegan Dairy-Free One-pot Dinner Party

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.