ROASTED RED CABBAGE AND CHIMICHURRI SAUCE
I was a short-lived vegetarian at one point in time, and roasted vegetables were my favorite meal. I always tell myself I'm going to go back to at least being a pescatarian, but for now I try to do one day a week with no meat. I fail often.
This is a great meal in itself, but it can also be a perfect side dish, with or without the chimichurri sauce. I do feel like that sauce adds the final layer of flavor though! I love it in summer with a nice grilled steak so the chimichurri can make friends with everyone on your plate.
- 1 recipe of your favorite chimichurri sauce
- 1 large head of red cabbage
- olive oil, about 2 tablespoons
- sea salt (I prefer La Baleine Coarse - it has a great flavor that works well with this)
- Cotija Cheese
Preheat oven to 450 degrees.
With a large knife, cut cabbage across into slices, a little less than half an inch thick. I recommend keeping the base on the cabbage as it keeps it all together.
Place on a parchment-lined baking sheet and brush each side generously with extra virgin olive oil. Sprinkle each piece generously with coarse sea salt and pepper. You can add other spices as well, cumin is delicious on this or red pepper for some heat.
Roast for 20 minutes or until the cabbage starts getting browned around edges. I like it very browned, but to your taste is fine. I start checking it after 15 minutes.
Take out of oven and drizzle chimichurri sauce, and top each piece with some crumbles of Cotija cheese.