Oven-Roasted Cabbage with Carrots and Ginger
Simple Recipes Fasting Recipes Vegetables Oven Recipes Retete Fitness
Fresh, aromatic and mildly spicy. A perfect side dish for any time of day: a light breakfast with fried eggs, an energizing lunch with rice or chickpeas, and a light dinner with chicken skewers.
Ingredients
1 small new cabbage (approx. 650g)
2 medium carrots (approx. 200g)
2 heaping teaspoons grated ginger
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes
1/2 teaspoon turmeric
1/4 bunch parsley
2 tablespoons roasted peanuts
3 tablespoons oil
salt
Servings: 3-4
Calories: 800 cal / total
How to prepare oven-roasted cabbage with carrots and ginger
- Shred the cabbage into thin strips. Grate the carrots. Mix them in a large bowl and sprinkle with salt. Knead for 1-2 minutes, until you feel the volume of the vegetables decreasing and your hands getting moist, a sign that the vegetables have softened slightly.
- In a small cup, mix the oil with the ginger, cumin, turmeric and chili. Pour this paste over the vegetables and mix well until evenly combined.
- Pour the vegetables into a heat-resistant baking dish (approx. 35 x 25 cm), level them out and bake at 200C (top-bottom heat) for 25 minutes. After 15 minutes, stir the vegetables.
- While the vegetables are baking, crush the peanuts in a mortar to get small pieces. Mix with the finely chopped parsley.
- At the end, add the peanut and parsley mixture (save a little for garnish) over the roasted vegetables and mix. Taste for salt. The vegetables should now be slightly crunchy, as if cooked in a wok.
- Place the vegetables in a bowl and garnish with the reserved peanuts. Serve warm or at room temperature.
Vegetables in the baking dish
After 25 minutes in the oven, add the peanuts
With fried eggs, for breakfast
