Ingredients (6 servings)
400g red cabbage, cut into wedges
400g green cabbage, cut into wedges
2 tablespoons extra virgin olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon capers, rinsed, drained
1 tablespoon chopped fresh continental parsley
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Arrange cabbage on the lined tray in a single layer. Drizzle with half of oil. Season. Roast for 15-20 minutes or until tender and golden.
Sprinkle with the rind, juice, capers, parsley and remaining oil to serve.