Roasted Red Cabbage with Pears & Thyme

October  7, 2014
0 Ratings
  • Serves 4-6
Author Notes

I take as much pleasure in eating with my eyes as in tasting the food itself. The visual composition of a plate, the combination of colours and textures and general presentation are as important to my ‘eating experience’ as are the smell and taste of the food. I feel they are important because they stimulate my creativity in the kitchen and help set the mood of a meal. I like to explore the potential of a given vegetable and most of all, enjoy the results in good company.
This has quickly become one of my favourite ways to eat red cabbage. It makes a rather impressive side dish for a holiday meal or, with the combination of a whole grain and protein, it can definitely be upgraded to a main course.
More info at : http://entrejardins.com/2013/11/28/roasted-red-cabbage-with-pears-thyme-couve-roxa-no-forno-com-peras-e-tomilho/ —sil entre jardins

What You'll Need
  • Main ingredients
  • 1 medium red cabbage
  • 1 red onion
  • 1 small bunch of thyme: 12 sprigs + 1 tablespoon to serve
  • 2 pears, ripe but firm (conférence, bosc or other kind)
  • 1 tablespoon maple syrup
  • 100 grams goat cheese (I used 'Pavé au lait cru de chèvre) or walnuts for a vegan version
  • 1/2 lemon
  • Dressing
  • 3 tablespoons Olive oil
  • 2 tablespoons balsamic vinegar
  • 1 big garlic clove, finely minced
  • chili flakes or cayenne, to taste
  • 1/2 teaspoon whole sea salt, or more to taste
  • 1/2 teaspoon freshly milled black pepper
  1. Make the dressing by mixing all ingredients in a small bowl. Preheat oven to 180°C.
  2. Slice the onion finely and the red cabbage in 0,5cm to 1cm thick slices. Arrange them in a baking tray lined with a baking sheet. Spread the thyme sprigs and the dressing over everything and bake for 15 minutes.
  3. In the meantime, thinly slice the pears. After 15 min., remove from the oven, turn over the cabbage, add pear slices and sprinkle with a few drops of maple syrup. Top with the goat cheese (or walnuts) and return to the oven for 10 to 15 minutes.
  4. Serve with a few drops of freshly squeezed lemon juice and fresh thyme.

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