ROAST JANUARY KING CABBAGE, POMEGRANATE SALSA

This has been one of my go to recipes lately, loving the fresh pop of the pomegranate and sweet moresish roasted cabbage dressed with that sweet and tangy pomegranate. 

This would look beautiful on your festive table, it works well as part of a bigger spread, or add some protein, and/ or carbs alongside for a meal with cabbage as the star of the show. I’ve been serving it with braised beans or crispy chickpeas for protein, roast squash with almond tarator, tahini would be great here too!  If you’re making a full spread the cabbage - pomegranate salsa, in particular, works really well alongside last week’s recipe, cauliflower and lentil salad with coriander chutney. 

Roast January King Cabbage with Pomegranate Salsa

Serves 6-8 - as a side/ part of a larger spread

1 January king cabbage or sub with savoy cabbage

60g rapeseed oil 

Dressing

60g pomegranate molasses 

50g lemon juice / juice of 1 lemon 

30g red wine vinegar

1 garlic garlic, grated 

130g olive oil 

2 teaspoon salt 

Pomegranate Salsa 

300g pomegranate seeds - about a large pomegranate, deseeded

40g parsley

⅓ small  red onion, diced 

⅓ dressing 

Preheat the oven to 200c. Line a baking tray that will fit all of your cabbage and

cut the cabbage into sixths or eightths, depending on the size..

Drizzle over the oil, and salt generously. When the oven is hot, place inside and roast for 30 minutes until charred around the outside and tender in the middle. 

While the cabbage is roasting, prepare the rest of your ingredients. Deseed the pomegranate, weigh out what you’ll need and set aside. 

Weigh out your dressing ingredients and mix in a small bowl. To prepare the salsa; dice, the onion, finely chop the parsley and mix with the reserved pomegranate. 

Once the cabbage is ready, bring it out of the oven, whisk the dressing together again as it may have separated. Plate up the cabbage immediately out of the oven,  spooning over two thirds of the dressing. Add the remaining third to the salsa, mix, and spoon over the cabbage. 

Serve immediately. 

Crispy Chickpeas

230g cooked chickpeas /   1  400g tin drained and dried

1 tbsp rapeseed oil 

½ tsp garlic granules 

½ tsp onion granules 

½ chilli powder

½ himalayan pink salt 

1 small clove garlic, grated

1 tablespoon nutritional yeast or vegan parmesan - I love this brand, Gondino 

Pre heat the oven 200c. Line a baking tray with parchment paper.  Mix the top five ingredients with the chickpeas and transfer to a baking tray. 

Roast for  30 minutes or until crunchy. Remove from the oven, while the chickpeas are still hot transfer to mixing bowl with the grated garlic and nutritional yeast or parmesan and mix well. 

Enjoy as a snack, or add to your meals for crunch and protein.