Roasted thyme savoy cabbage salad

Recipe from: 1 July 2013

Ingredients 8
Servings 4
Time 00:10


  • 4
    baby Savoy cabbages
  • 3
    olive oil
  • 2
    fresh thyme - leaves picked
  • 80
  • Dressing:
  • 2
    red wine vinegar
  • 2
  • 3
    Parmesan cheese - finely grated


Preheat oven to 180°C.

Add the thyme to the olive oil and heat for two to three minutes allowing for the thyme to infuse.

Pull the cabbage apart so you are left with just the leaves.

Sprinkle with olive oil – make sure that you rub each leave with your hands to make sure each leaf attracts some of the flavour of the thyme.

Roast in preheated oven for 15 minutes – or till crisp.

After cooked add the walnuts to the pan and just leave in the oven for two minutes for the walnuts to warm-up.

Salad dressing:

Mix all the ingredients together

To serve:

Sprinkle the combined cabbage and walnuts with dressing and toss salad to cover all the leaves. Sprinkle with a bit of salt and tuck in and enjoy!

Recipe reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.

Read more on: vegetarian  |  salads  |  recipes

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