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 Dinner Party

Serves 2

Total 35 min

Prep 10 min

Cook 25 min

Easy

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.