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, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALLLARGE
ENERGY3381.2kj6762.4kj
PROTEIN 10.8g21.6g
FAT TOTAL63.4g126.8
- SATURATED 8.3g16.6g
CARBS39.7g79.4g
- SUGARS 39.7g79.4g
SODIUM 1967.9mg3935.8mg
Small:
Serves two adults as an accompaniment
Large:
Serves four adults as an accompaniment

Serve as a side to our brined pork loin chops with honey mustard dressing on a bed of creamy polenta with a rocket salad.  

If you're a vego why not serve it on some crusty bread topped with goats feta, chopped parsley and capers.

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.