By Pat Rodwell
Roast cabbage with chana dhal and sauerkraut
Winter produce seems to get a bad rep. Unlike the summer offering, cabbages, swedes (rutabaga), and winter squashes need a bit of extra time and care to bring out their hidden glories. In the
this weekend, winter veg gets its rightful spotlight. In order: Roast cabbage with chana dal and sauerkraut, Lentils with roast butternut squash and feta yoghurt, and Swede, carrot, candied orange and coconut.
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Updated at: Sat, 20 Jan 2024 18:28:30 GMT
Nutrition balance score
Great
Glycemic Index
11
Low
Nutrition per serving
Calories2424.1 kcal (121%)
Total Fat115 g (164%)
Carbs271 g (104%)
Sugars57.7 g (64%)
Protein106.2 g (212%)
Sodium3109 mg (155%)
Fiber79.8 g (285%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Heat oven to 220 fan
Step 2
Put cabbage and oil in casserole, season, roast for 25-30mins
Step 3
Cook chana dhal
Step 4
Add chana dhal to casserole with all other ingredients
Step 5
Cover and cook for 45mins until soft and buttery
Step 6
Uncover and cook for 10-15mins more until top of cabbage darkened
Step 7
Spoon over half crème fraiche and parsley and serve with rest of crème fraiche
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