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Roasted Cabbage

November 27, 2012 By Bibi Rodgers 1 Comment

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.

Related posts:

Sesame Baked Tofu with Aromatic Stir Fry
Spicy Sprouts And Parsnips
Coconut and Ginger Energy Bars

Filed Under: Recipes, Sides Tagged With: cabbage, Mains, Salads & Sides, sides, Vegan

« Tofu and Cashew Pad Thai
Broccoli, Bean and Basil Soup »

Trackbacks

  1. Vegetarian Christmas Dinner Menu – Veggie Runners says:
    December 12, 2016 at 7:05 pm

    […] need a bit of green with your meal so try our Spicy Sprouts And Parsnips or Roasted Cabbage. You’ll be wanting roast potatoes too. Our Harissa Roasted New Potatoes liven up the spud […]

    Reply

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Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

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