Roasted Cabbage

I once read on a blog that you have to be damned sure that you’re commited to someone before you buy a cabbage together, as it takes so long to use it up. I wish I could find the post again, because I think of it every time I have a cabbage languishing in my fridge for weeks. I understand why Charlie Bucket’s family in Willy Wonka lived on cabbage soup – the things last forever!

With one head of savoy cabbage, I made a batch of 6 servings of my grandma’s incredible vegetable soup (and other veg, will blog the recipe soon!) and still had something bigger than a croquet ball knocking about.

This recipe is beyond simple – I don’t know why I never thought of it before. I checked google for timings and went straight ahead. This is one of those roasted vegetables (like cauliflower) that becomes much more than just a warm version of itself. Some bits cook down to be yielding and aromatic, while some bits catch a bit and have a fantastic oriental crunch. You know that weird emerald green ‘seaweed’ that they serve in Chinese restaurants? That’s just finely shredded cabbage, and this dish possesses a hint of it. Give it a go – you’ll be impressed.  I ate mine with a shake of tamari and a big bowl of quinoa, but it would make a great side, for Sunday dinner or most anything else.

Ingredients

Serves 3, eaten like I did, or many more as a side
Ingredients
Head of cabbage
Olive oil
Salt & Pepper

Method

1. Preheat the oven to 180 degrees
2. Cut the cabbage lengthways in to 1 inch slices, leaving the core in. (You can leave core or eat it once it’s cooked, but keep it now to retain the shape)
3. Place the thick slices on a baking tray and brush with a little olive oil, and season quite generously.
4. Roast for 20-25 minutes, checking to make sure it doesn’t catch too much.