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
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Ingredients
- Main ingredients
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1
medium red cabbage
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1
red onion
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1
small bunch of thyme: 12 sprigs + 1 tablespoon to serve
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2
pears, ripe but firm (conférence, bosc or other kind)
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1 tablespoon
maple syrup
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100 grams
goat cheese (I used 'Pavé au lait cru de chèvre) or walnuts for a vegan version
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1/2
lemon
- Dressing
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3 tablespoons
Olive oil
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2 tablespoons
balsamic vinegar
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1
big garlic clove, finely minced
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chili flakes or cayenne, to taste
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1/2 teaspoon
whole sea salt, or more to taste
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1/2 teaspoon
freshly milled black pepper
Directions
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Make the dressing by mixing all ingredients in a small bowl. Preheat oven to 180°C.
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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.
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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.
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Serve with a few drops of freshly squeezed lemon juice and fresh thyme.
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