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