Cone Cabbage with Rhubarb Dressing

Roasted Cone Cabbage with Rhubarb Dressing-0067

An easy but delicious veggie meal. I like when the cabbage gets almost a little burnt on the edges (although I know this is totally unhealthy). The dressing is both sweet and sour and contrasts nicely with the cabbage. The topping provides a colourful and tasty crunch!

2 heads of Cone Cabbage, quartered (through the root)
Olive oil

1. Drizzle with olive oil and salt and place with cut side up on an oven sheet
2. Roast in 215 C oven for about 30 minutes

Rhubarb dressing:
200 ml chopped rhubarbs
50 ml water
50 ml ripe, cut up mango

1. Simmer the rhubarb in the water until soft
2. Let cool a little
3. Combine with the mango and run in a mini blender until smooth
4. Serve warm or cold

Pistachio o red cabbage topping:
Chop the nuts and red cabbage into fine pieces

To assembly:
1. Pour the dressing into a wide bowl. Dip the top of a glass into the dressing and press down on a plate to create a circle. Redo this several times, just moving the place for the circle by a little each time.
2. Place the cabbage on top.
3. Drizzle with the topping.
4. Serve with some extra dressing on the side.