Dinner Ladies
Start Shopping
  • Home
  • Full Menu
    • Browse all
    • Specials
    • Favourites
    • Pantry Staples
  • Categories
    • Poultry
    • Beef & Veal
    • Lamb
    • Pork
    • Seafood
    • Vegetarian
    • Side dishes
    • Breakfast
    • Lunch
    • Desserts
    • Snacks
  • Sort By
    • Vegetarian
    • Plant-based
    • Allergens
    • Kids
    • Toddlers
    • Low Carb
    • Under 500 cals
    • Dinners for 1
    • Dinners for 2
    • Dinners for 3+
    • Some Prep
    • No Prep
    • Microwavable
  • Gift Vouchers
  • Our Service
  • Why Frozen?
  • Delivery Info
  • More...
    • About Us
    • Contact
    • Log In
    • My Account
    • FAQ
    • Press
    • Community
    • Blog
    • Subscribe
    • Terms

Roast cabbage with apples, leeks and walnuts

Back to Home

HERE'S HOW WE MAKE IT

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. 

INGREDIENTS

Savoy cabbage, shallots, pink lady apples, leeks, walnuts, olive oil, salt, cider vinegar, caster sugar.

ALLERGENS

CONTAINS:
Tree Nuts.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL
ENERGY3400.6kj
PROTEIN11.1g
FAT TOTAL63.5g
- SATURATED 8.3g
CARBS40.2g
- SUGARS40.2g
SODIUM1970.2mg

SIZES

Small:
Serves two adults as an accompaniment, one as a main

GOES WITH

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.

PREP, COOK AND SERVE

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 to rest for 3-4 minutes, before adding your dressing and nuts.

 

  • Faq
  • Press
  • Blog
  • Your Account
  • Terms
  • Subscribe
  • Community
  • Contact
Dinner Ladies Logo
  • Follow Us
  • Facebook
  • Instagram
  • YouTube