Oh my, this is a great combination. It's both old-fashioned - cabbage and apples are a classic combination - and somehow cool and modern. Roasting the vegetables and apples gives them all a caramelised sweetness which is enhanced by the slightly bitter toastiness of the walnuts and tangy sweet and sour cider vinegar dressing.
Savoy cabbage, shallots, pink lady apples, leeks, walnuts, olive oil, salt, cider vinegar, caster sugar.
CONTAINS:
Tree Nuts.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | |
| ENERGY | 3400.6kj |
| PROTEIN | 11.1g |
| FAT TOTAL | 63.5g |
| - SATURATED | 8.3g |
| CARBS | 40.2g |
| - SUGARS | 40.2g |
| SODIUM | 1970.2mg |
Small:
Serves two adults as an accompaniment, one as a main
Serve with the pork and fennel sausages, with buttered mashed potato.
For a meat-free main course, serve with warm sourdough and scatter with goats cheese or Parmesan shavings.
Frozen product. Once defrosted, cook and consume within 48 hours.
Peel back film and remove dressing and nuts. Preheat oven to 220C fan-forced and cook for 25 minutes (from frozen) to 15 minutes (from defrosted). Allow
