Cabbage just got a whole new life with this easy and hearty recipe.
Wintry cabbage hash
Serves 4
Ingredients
Glug canola oil
1 onion, chopped
3 carrots, peeled and sliced into rounds
1 Tbsp smoked paprika
180g parsnips, peeled and cubed
500g baby red or white cabbages, cut into wedges
300g Brussels sprouts, halved
3 Tbsp butter, melted
1 lemon or 2 limes, zested and juiced
2 cloves garlic, sliced
Handful fresh herbs, chopped
200g streaky bacon (optional)
Salt and milled pepper
Thinly sliced spring onion, for serving
Method
- Preheat oven to 180°C.
- Heat oil in an ovenproof pan or skillet over medium heat.
- Fry onion and carrot for about 3 minutes.
- Add paprika and parsnip cubes, and brown for 5-8 minutes. (Add a dash of water or oil if it gets too dry.)
- Spoon fried vegetable mixture into a greased baking tray, along with cabbage wedges and Brussels sprouts. Toss well.
- Pour over melted butter, lemon or lime zest and juice, garlic and herbs.
- Roast for 15-20 minutes or until cooked through and golden.
- Add bacon, if using, during the last 10 minutes of cooking time.
- Season and garnish with spring onion just before serving.
By: Lichelle May
Photography by: Fresh Living
Text courtesy of MyKitchen magazine
