Roasted cabbage slaw with hazelnuts & lemon


We love cabbage at ours, but until I saw this recipe hadn't thought of cooking it this way.

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 1/2 head red cabbage
  • 1/2 head Savoy cabbage
  • Olive oil
  • 1 & 1/4C hazelnuts
  • 1 lemon, juiced
  • 1t honey
  • Flaky sea salt and freshly-ground black pepper
  • Optional: 30g Gruyere cheese

1. Heat the grill in your oven. Core both cabbage halves. Roughly shred cabbages using a sharp knife (or the shredding blade of a food processor). Place in a large bowl and toss lightly with olive oil and spread in one thick layer on a big baking sheet. 2. Grill for 5 to 7 minutes, or until the tips of the cabbage begin to char. Stir thoroughly to turn the cabbage, then grill for an additional 5 minutes. You're not cooking the cabbage completely through — you're trying to add as much color and crispiness to the edges as possible. 3. Remove cabbage from the oven and set aside to cool for a few minutes. Turn the oven to bake and down to 180°. 4. Roughly chop hazelnuts and spread in a baking dish. Bake for 5 to 10 minutes or until lightly toasted (watch closely to avoid burning). 5. For the dressing whisk together 1 tablespoon olive oil, the juice of 1 lemon, and the honey. 6. Toss the semi-cooled and wilted cabbage with the dressing and salt and pepper to taste. Toss with 1 cup of the toasted hazelnuts. Spread on a large platter and garnish with the remaining 1/4 cup of hazelnuts. If desired, also garnish with shaved Gruyere cheese. Serve warm.