Roasted Red Cabbage with Parsley, Celery-Root, Hazelnut and Parmesan Pesto

Ingredients

• 1 head Red cabbage (core removed, cut into 2‑3 cm wedges)
• 3 tbsp Olive oil (to coat the cabbage)
• 1 tsp Fine salt
• 0.5 tsp Ground black pepper (to taste)
• 30 g Fresh flat‑leaf parsley (washed and coarsely chopped)
• 200 g Celery root (peeled and diced)
• 50 g Hazelnuts (toasted, skin removed)
• 2 cloves Garlic cloves (peeled)
• 50 g Parmesan (finely grated)
• 1 tbsp Lemon juice (fresh)
• 2 tbsp Olive oil (for the pesto)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 200°C. Let it heat for about 10 minutes.

   Time: PT10M

   Temperature: 200°C

2. Prepare the red cabbage

   Remove damaged outer leaves, cut out the core, then divide the cabbage into wedges about 2‑3 cm thick. Place them in a large bowl, drizzle with 3 tbsp olive oil, season with 1 tsp salt and ½ tsp pepper. Toss well to coat each piece.

   Time: PT10M

3. Roast the cabbage

   Arrange the wedges, cut side down, on a baking sheet lined with parchment paper. Roast for 35‑40 minutes, turning halfway through, until the edges are golden and the cabbage is tender.

   Time: PT40M

   Temperature: 200°C

4. Prepare the pesto

   In a food processor, combine the parsley, diced celery root, toasted hazelnuts, garlic, Parmesan, lemon juice, 2 tbsp olive oil and a pinch of salt. Pulse for 30 seconds, then scrape down the sides and blend again until smooth and creamy.

   Time: PT10M

5. Plate the dish

   Remove the cabbage from the oven, place on plates and spoon a tablespoon of pesto over each wedge. Serve immediately, warm.

   Time: PT5M

6. Cleaning

   Wash the utensils, wipe the countertop and store the oven.

   Time: PT15M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

9 g

Fiber

4 g

Ingredient Substitutions

• Instead of Red cabbage: Savoy cabbage, curly kale
• Instead of Olive oil: rapeseed oil, sunflower oil
• Instead of Fine salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Fresh flat‑leaf parsley: cilantro, basil
• Instead of Celery root: turnip, parsnip
• Instead of Hazelnuts: pine nuts, almonds
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Parmesan: pecorino, nutritional yeast (for vegan version)
• Instead of Lemon juice: apple cider vinegar (1 tsp)
• Instead of Olive oil (for the pesto): rapeseed oil

Equipment Needed

• Oven
• Baking sheet
• Parchment paper (optional)
• Chef's knife
• Cutting board
• Mixing bowl
• Food processor / immersion blender
• Silicone spatula
• Kitchen scale (optional)
• Kitchen gloves (optional)

Critical Steps — Do Not Skip

• Roast the cabbage until it is nicely golden and tender (step 3).
• Achieve a smooth pesto texture without over‑mixing (step 4).

Chef Tips from the Video

• Lightly toast the hazelnuts before blending to intensify the flavor.
• Cut the cabbage into uniformly sized wedges for even cooking.
• Use flat‑leaf parsley rather than curly parsley for a brighter color in the pesto.

Troubleshooting

Storage

Refrigerator: Store the roasted cabbage and pesto separately in airtight containers, up to 3 days.

Freezer: Pesto freezes well; place in ice‑cube trays, transfer to a freezer bag, up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the cabbage the day before and reheat in the oven for 10 minutes before serving.
• Prepare the pesto ahead of time, store it in the refrigerator in an airtight jar, covering with a thin layer of oil to prevent oxidation.