1 medium red cabbage
3 tablespoons olive oil
sea salt and ground pepper
1 tablespoon lemon juice
4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
¼ cup hazelnuts, roasted and roughly chopped
Preheat the oven to 180°C fan bake.
Pull off any straggly outside leaves from the cabbage then cut it in half through the root. Cut each half into 3 or 4 wedges, making sure each one has some core attached, otherwise they will fall apart.
Brush with the olive oil and season with salt and pepper.
Place the wedges, cut side down, in a lined roasting dish.
Cover tightly with foil and bake for 20 minutes. Uncover and carefully turn the wedges over.
Roast uncovered for a further 10 minutes until tender but still with a little bite.
Dressing: Whisk the lemon juice, oil, garlic and mustard in a bowl and season.
Stir in the parsley and hazelnuts.
To serve: Place wedges on a serving plate and spoon over the dressing.