Red cabbage, apple and kidney bean traybake

Method

1. Heat the oven to 220°C (200°C fan). Halve the baking potatoes lengthways, rub the cut sides with 1 tbsp of the olive oil and a pinch of salt and put them cut-side down on a large baking tray. Roast for 20 minutes.
2. In the meantime, cut the red cabbage into thick wedges, keeping a bit of the core on each so they hold together. Peel the red onion and cut it into wedges, and core the apples and cut each into 6 wedges.
3. In a large bowl, whisk the balsamic vinegar, maple syrup, cinnamon, remaining 2 tbsp olive oil and a pinch of salt. Add the cabbage, onion and apple and turn to coat.
4. Take the tray out, turn the potatoes over and add the cabbage mixture, spreading it out around them. Roast for 20 minutes.
5. Drain and rinse the kidney beans and roughly chop the walnuts.
6. Add the beans to the tray, stir them into the juices and roast for 10 minutes more, until the cabbage has charred edges and the beans are hot.
7. Serve the potato halves with the cabbage, apple and beans piled alongside, scattered with the walnuts.

Tip Leave a bit of core on each cabbage wedge so the leaves stay together. Leftovers are good cold the next day.

Photo made with AI.

From Nosha · nosha.app