Preparation 35 min. Cooktime 40 min.
- 800 g red cabbage
- 2 oranges
- 6 tbsp mild olive oil
- 3 tbsp agave syrup
- 500 g chicory
- 7 ½ g fresh dill
- 75 g walnuts
Preheat the oven to 180ºC. Cut off the brown end of the red cabbage, but leave the stem on to prevent the cabbage from falling apart. Cut the cabbage from top to bottom into 1 cm slices. Scrub half of the oranges, grate the orange zest and squeeze the fruit.
Mix 3 tablespoons of orange juice, orange zest , olive oil and agave syrup into a dressing. Season with pepper and himalaya salt. Place the cabbage steaks on a baking tray lined with baking paper and drizzle with half of the dressing. Roast in the middle of the oven for 35-40 minutes.
Meanwhile, remove the outer leaves of the chicory and cut the vegetables into thin rings of about half a cm. Peel the rest of the oranges and cut the segments over a bowl, so you can catch the juice.
Mix the chicory with the rest of the dressing in a large bowl. Add the orange segments (with the juice) and the dill. Taste and season with salt and pepper if necessary.
Sprinkle the roasted red cabbage steaks with the walnuts and the rest of the dill. Serve the steaks with the chicory salad