Roasted Red Cabbage and Orange Wedges with Maple Syrup
Every year, in late October or early November, our family and friends ask where and how we're going to celebrate Christmas this year. I often have problems thinking myself into the festive situation so early on. The tree, the food, baking cookies, visiting Christmas markets in the snow, it all feels so far away at that point. But now, a month later, I'm ready to jump into it and enjoy it to the fullest. Our Christmas tree is set up in all its glory, the living room is lit up in candle light and my oven is on practically constantly. Fruit cakes, cookies, pies and roasts have the wonderful side effect that they fill the whole flat with the most beautiful smells and aromas!
The big decision for Christmas is already made, we'll celebrate at home together with my sister in law Emma from Malta and her partner. I know that there will definitely be a duck on the table at one point, my flambéed Christmas pudding and paté, cheese and champagne while we cook. My beloved red cabbage will be on the menu as well, but after so many years of cooking this vegetable traditionally with the obligatory spices, apples and chestnuts, it's time for a change. In the next few weeks, I will try out some new recipes and variations on my festive classics. So let the test cooking begin!
When I looked at the red cabbage, this crunchy ball of purple prettiness, I decided that, this year, I'll roast it with some sweet orange and a little thyme. For my test cooking session, I cut the cabbage and citrus fruit into thin wedges and coated them with a syrupy olive oil mixed with orange juice and maple syrup. The added sweetness combined with the fruitiness of the orange and the roasting flavour was great, the cabbage was al dente in the middle and soft at the ends of the leaves. It was just right and looked surprisingly pretty on the plates!
Roasted Red Cabbage and Orange Wedges with Maple Syrup
As a side dish for 4 you need
red cabbage, quartered, cut into slim wedges, 800g / 1 3/4 pounds
organic orange, rinsed and scrubbed, cut into slim wedges, 1
olive oil 50ml / 2 ounces
freshly squeezed orange juice 1 tablespoon
maple syrup 1 tablespoon
salt and pepper
fresh thyme, a small bunch
balsamic vinegar for the topping, to taste
Set the oven to 200°C / 390°F.
Whisk the olive oil, maple syrup and orange juice.
Spread the cabbage and oranges on a baking sheet and coat with the oil (use your fingers). Season with salt and pepper and sprinkle with thyme (leave 1-2 tablespoons of the leaves for the topping). Roast in the oven for 15 minutes, turn the cabbage and oranges and cook for another 15 minutes or until the cabbage is al dente. Turn on the grill for 1-2 minutes until golden brown. Sprinkle with fresh thyme leaves and a little Balsamico vinegar. Season with salt and pepper to taste.
