Ingredients
- Radishes 125g
- Apple cider vinegar 4 tbsp
- SpinneysFOOD Extra Fine Caster Sugar 4 tbsp
- SpinneysFOOD Bottled Drinking Water 2 tbsp
- Red cabbage 500g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Fresh Pomegranate Jewels 100g
- Pitted black olives 100g
Nutrition (Per serving)
- Calories 191
- Fat 10.1g
- Saturates 1.4g
- Protein 2.3g
- Carbs 22.3g
- Sugars 16.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Roasted cabbage with pickled radishes, pomegranate and olives
American 15 Mins Prep · 60 Mins Cook
- Finely slice the radishes and place in a sterilised jar.
- Place the vinegar, sugar and water in a bowl and stir until the sugar has dissolved.
- Pour the liquid over the radishes and set aside for at least 30 minutes.
- Preheat the oven to 200°C, gas mark 6.
- Quarter the cabbage and place in a roasting dish.
- Drizzle the olive oil over the cabbage and season well with the salt.
- Roast in the oven for approx. 30 minutes or until tender and slightly crispy.
- Serve the cabbage with the pickled radish and top with the pomegranate seeds and olives.