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Roasted Broccoli & Butter Braised Cabbage Summer Salad

Filed in: savoury

Roasted broccoli and butter braised cabbage topped with a creamy almond and parsley yoghurt dressing and topped with toasted pepitas, slithered almonds and sesame seeds!

Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-5 Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-9 Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-19 Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-11 Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-30 Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-28 Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-17 Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-22 Roasted Broccoli Braised Cabbage Salad - Anisa Sabet - Photographer-26

Recipe for Roasted Broccoli & Butter Braised Cabbage Summer Salad by Anisa Sabet for Magimix

Ingredients (serves 4):

For the broccoli: 

  • 3 broccoli heads, cut into little florets
  • Olive oil
  • Sea salt

For the braised cabbage: 

  • 100g butter
  • 1/2 red cabbage, finely diced using the Magimix, with the food processor attachment and the slicing disc
  • Sea salt

For the almond dressing: 

  • 100g slithered almonds
  • 1 cup yoghurt
  • 1/2 lemon, juiced
  • 1/2 bunch parsley
  • 1/4 cup olive oil
  • Red wine vinegar, sea salt & pepper to taste

To serve: 

  • Toasted pepitas, toasted slithered almonds & sesame seeds

 

Method:

1. To make the broccoli: Preheat oven to 200°C. Toss the broccoli with a good lug of olive oil and sea salt. Pour onto a baking tray lined with baking paper and pop into the oven for 25 minutes or until browned at the edges.

2. To make the cabbage: using the Magimix, with the food processor attachment and the slicing disc, slice cabbage finely. Then, melt the butter in a deep fry pan until just foaming. Add the cabbage with a good pinch of salt and toss to coat in the butter. Once coated, add 1/2 cup water and cook on a medium heat until cooked through. About 15 minutes will do it. If it gets dry, just add a bit more water.

3. To make the dressing: whizz dressing ingredients in a food processor until smooth. It will need a decent amount of time to ensure the almond is smooth. Season with red wine vinegar, sea salt and pepper to taste.

4. To make the salad: toss the broccoli with cabbage, top with toasted pepitas, toasted slithered almonds & sesame seeds + dressing. Eat immediately.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Bon appétit bitches!

For another similar recipe, try my Avocado Chilled Soup With Lime, Mint & Creme Fraiche.

Avocado & Cucumber Chilled Soup - Anisa Sabet - Photographer-21

Anisa Sabet xx

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