Roasted red cabbage salad

Name: Roasted red cabbage salad
Total time: 60 min
Yield: 4 portions
Ingredients: red cabbage; olive oil, salt; pomegranate seeds; feta cheese; pecan nuts; grapefruit; orange; pine nuts; yoghurt; lemon; carrot

Duration: 1 h

Difficulty: easy

Tags:

alcohol-free gluten-free vegetarian

When most people think of red cabbage, they probably think of Christmas, cold weather and perhaps something like roast meat or duck. But red cabbage can do so much more. We roasted it in the oven and served it with a few nuts, citrus fruits and yoghurt - really good. You should definitely give it a try at your next barbecue.

Ingredients for

Ingredients for the salad

0.5 Head red cabbage

olive oil, salt

3 Tablespoon(s) pomegranate seeds

100 g feta cheese

4 Tablespoon(s) pecan nuts

1 grapefruit

0.5 orange

2 Tablespoon(s) pine nuts

300 g yoghurt

1 lemon

0.5 carrot

Preparation

Total time: 1 h

Prepare the salad

Cut the red cabbage into thin slices and marinate with salt and olive oil.Then roast in a baking dish in the oven at 180°C fan oven for 20 minutes on each side (i.e. 40 minutes in total).

Meanwhile, season the yoghurt with the zest and juice of the lemon and a pinch of salt and spread on a plate.

Fillet the orange and grapefruit so that only the pure flesh remains.

Roughly chop the pecan nuts and toast briefly in a pan with the pine nuts.

Finely grate the carrot and roughly crumble the feta. Remove the pomegranate seeds from the skin.

When the red cabbage has finished braising, leave to cool briefly and then place on the plate with the yoghurt. Top with the orange and grapefruit fillets, crumbled feta, pomegranate seeds, carrot sticks and roasted nuts. Finally, garnish with a pinch of salt and a few drops of olive oil and serve.