Roasted cabbage & raw fennel salad with turmeric
The mildly aniseed flavour of the fennel bulb & seeds complements the earthy, caramelised taste of the roasted cabbage
Servings
6 - 8 as a side salad
About this recipe
Traditionally used to reduce bloating, gas and indigestion, the bulb, seeds and fronds of the herb fennel are all edible and lend themselves to a variety of dishes.
Ingredients
1/2 head green cabbage
2 tsp whole fennel seeds (you could also use caraway seeds or a mix of both)
1 heaped tsp ground turmeric
2 tbsp olive oil
Freshly ground salt & pepper to taste
1 large fennel bulb
2 tbsp fresh lemon juice
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp dried cranberries
1 tbsp chopped fresh herbs e.g. fresh coriander or mint leaves and a few fennel fronds
Instructions
Step 1
Preheat the oven to 170°C. Cut the cabbage into wedges around 3cm wide at the thick end (the wedges will come apart after cooking and you are aiming for slightly larger pieces of cabbage than in a coleslaw).
Step 2
Toss the cabbage, fennel seeds, ground turmeric, olive oil, salt & pepper in a large roasting dish, ensuring all pieces of cabbage are evenly coated. Roast for 5 minutes, then mix again thoroughly and cook for a further 5 minutes, watching carefully, as the tips of the cabbage pieces can burn easily.
Step 3
Cut and discard a thin slice off the bottom of the fennel bulb and reserve some of the feathery fronds for garnish, then slice the remaining bulb widthways as finely as possible. Add the sliced fennel, lemon juice, pumpkin seeds, sunflower seeds and dried cranberries into the roasting dish with the roasted cabbage and toss to combine.
Step 4
Transfer the mixture to a serving dish, then sprinkle over the chopped herbs.
Chef’s tips
This salad is delicious served warm from the oven, but the flavours develop overnight, so it can also be enjoyed chilled the next day.