Goodbye boring cabbage that was only used for coleslaw or your grandma’s slow cooked beef recipes. And say hello to your new and quick favourite side dish – roasted cabbage!
Cabbage – a neglected vegetable?
I will put my hands up and say I would buy cabbage and it would stay in my fridge for way past it’s time and rot. Simply because I just didn’t know anything worth while to make with it. Most of the time I wasn’t in the mood for coleslaw and to be honest with you I have never used it for much else.
All that has all changed now. Ever since I started roasting it. Who even knew roasting cabbage was even a thing? I didn’t until I got inspired on instagram this summer.
People were roasting everything and anything on IG. I even saw roasted WATERMELON on my feed. I mean I won’t knock but I’m pretty sure watermelon fresh and cold is the ONLY way to eat that glorious fruit.
With that being said I bought some more cabbages at the farmers market last week. Determined to eat it all before it went off!
They were beautiful and in season. So I got home and looked at my oven and cabbages and thought well if watermelon can be roasted why cant you? I seasoned them very basically, olive oil, salt, apple cider vinegar, lemon and a drizzle of honey to keep them sweet.
Juicy and succulent
The cabbage came out of the oven and WOW. Plain cabbage was transformed into a juicy, tender and slightly sweet side dish. It was a nice surprise and delicious.
My youngest son gobbled up 3 wedges! I tried this with purple and white cabbage. I thought they both turned out beautiful. But the kids favoured the white cabbage more. Mainly because I think the purple colour freaked them out!
Simple and cheap!
This recipe is so simple to make. Did I mention it is also cost effective? You can get A LOT from 1 piece of cabbage and it is relatively cheap to buy. Approx £1.50 for a whole cabbage, sometimes cheaper.
So if you have some sad cabbage in the back of the fridge. It’s okay, I promise you. Bring out the cabbage, roast it and enjoy your new friendship with this forgotten gem of a vegetable.
- 1 whole cabbage you can use half if you have a smaller family. Or even half red and half white like I did.
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinger (I used GRAPE vinegar last week, and it was beautiful!)
- 2 teaspoon sea salt
- 1/2 whole lemon for its juice AND zest.
Preheat your oven to 170*C.
Cut the cabbage into slices. Wedges or steaks. Not to thin so they keep the shape. I like them slightly thick.
Once all cut place the cabbage steaks on a baking tray.
In a small bowl add in the rest of the ingredeints and mix. Brush gently on top of the cabbage and rub the bottom part of the cabbage into the dressing too. (As it is hard to flip without losing the shape.) Try and leave a small amount to do 1 final brush AFTER the cabbage is cooked.
Roast in oven for 20 mins or until browned and soften. To test if ready I taste a small piece from the centre to see if it is cooked.
Once cabbage is ready take it out and brush any more of the dressing. Or just squeeze some lemon on top as soon as possibe while they are still hot. Enjoy with your favourite meal.