Roasted Red Cabbage with Butternut, Apple and Falafel
Today we are starring a lovely spring favorite, red cabbage. We will roast it in the oven for a long time, until it is soft but still has some texture, and then mix the oven-roasted cabbage with quinoa, small chunks of butternut, thin slices of apple and serve together with herb-baked falafel. Sounds pretty good right?!
Baked Red Cabbage with Butternut Squash, Apple and Falafel
1 medium-sized red cabbage head
1 small butternut
1 cup red quinoa, uncooked
100 g greens
Oven baked falafel:
450 g of pre-cooked white beans
½ cup sunflower seeds, preferably roasted
1 cup of optional fresh herbs
½ cup sorghum flour (quinoa, buckwheat or oat flour works)
1/2 teaspoon salt
2 tablespoons cold pressed olive oil
2 pinch of black pepper
½ cup sesame seeds (to roll in)
Start with the falafel! Heat the oven to 150°C /300°F. Pulse the white beans, sunflower seeds, herbs, flour, oil, salt and pepper to a grainy batter (sunflower seeds should not be completely ground) using a food processor. If it feels too dry, you can add some water, but otherwise you set aside the batter and let it rest for 20 minutes before you roll the falafel balls.
Shape approximately 20 falafel balls and roll them in sesame seeds before placing them on an oiled plate. Bake in the oven for about 30-35 minutes until they are slightly crispy on the outside.
Time for the red cabbage! Remove the stem from the cabbage head and then divide the rest into large pieces. Brush with a little olive oil and put on a baking tray.
Remove the butternut peel and divide the whole butternut lengthwise, and then widthwise. Scoop out the seeds and chop the butternut into small cubes. Drizzle over some olive oil and place the cubes on the tray together with the red cabbage. Bake the butternut and red cabbage in the oven for about 35-40 minutes, or until they are soft and golden.
While waiting, cook the quinoa according to the instructions on the package. Also, be sure to slice the apple into thin slices. Use a mandolin!
Combine red cabbage, butternut, quinoa, apple and green leaves on a large plate. Serve with falafel and perhaps a sauce or dressing of our preference? Or maybe avocado and a good olive oil? Garnish with sprouts!
Do you have a convection oven?
If you have a convection oven you can bake both falafel, pumpkin and red cabbage at the same time. In that case, lower the temperature to 125°C /250°F.
The post was first published on Therese’s blog: plantbasedbythess.com