Savoy cabbage and butternut roasted with cheddar and rye
One of my besties bought me a cook book by English author Anna Jones for my b’day earlier in the year. In it I found my new favourite winter salad😋
- 1/2 kg butternut pumpkin
- 1/2 large Savoy cabbage (the curly one), discard outer leaves and core
- salt and pepper
- extra virgin olive oil
- 1 tsp caraway seeds
- 2 slices rye bread
- 2 tbsp baby capers, drained
- 100 g good sharp cheddar, crumbled or grated
- 1 tbsp whole-grain mustard
- 1 tsp honey
- 1 tbsp cider vinegar
- 3 tbsp extra-virgin olive
- Deseed the butternut and cut into wedges about 2cm thick. Cut your cabbage into chunky wedges. Place them both on a large baking sheet and sprinkle with a good amount of salt and pepper. Drizzle with oil and sprinkle with caraway seeds. Roast 220 deg C for 35 minutes until the butternut is soft and cooked through and the cabbage is golden and crisp and charred at the edges.
- Meanwhile, put the bread into a food processor and blitz until you have rough bread crumbs ( don’t over do it) Put the crumbs on a baking sheet with a drizzle of olive oil, salt, and pepper, and the capers. Toast in the hot oven for 5 minutes, until the crumbs are a bit toasted without burning then being careful not to burn them!
- Mix the dressing ingredients, season well, and put to one side.
- When the cabbage and squash are cooked, top with the cheese and dressing, mix well, then finally sprinkle over the bread crumbs
I hope you enjoy this as much as I have!
I have adapted Anna's recipe from www.tastecooking.com