This roasted cabbage recipe is one that’s definitely worth a go: The result is a side dish that will impress… It’s absolutely scrummy. Talk about taking the humble cabbage to a whole new level!
You can get creative with this recipe – I’ve made lots of variations now, including adding a touch of grated parmesan, using different herbs and spices (any of the Masterfood seasonings are great, i.e. Moroccan Seasoning or Tuscan Seasoning), or roasting it simply with olive oil and drizzling it with balsamic cream at the end. Our favourite version is below. Quietly, I’m high-fiving myself at finding a vegetable recipe that Hubby requests. Give it a go – I reckon roasted cabbage is one of the most surprising vegetable dishes ever!
Roasted Cabbage Recipe
Ingredients (Serves four people as a side dish)
1/2 head green cabbage
Spray oil (any kind)
1/4 tsp of each: Paprika (normal or smoked, doesn’t matter), 1/4 tsp dried oregano, 1/4 tsp garlic powder
Pinch of dried chilli flakes (optional)
Salt and freshly ground black pepper (I use the original smoked salt seasoning)
- Preheat the oven to 180 degrees (normal bake) and line a large roasting tray with baking paper
- Get rid of the outer leaves of the cabbage, cut it in half and trim the core. Cut into wedges about 3cm thick. Spread out over the baking paper. Spray cabbage generously with oil (or you can brush with normal oil or even coconut oil)
- In a bowl combine the herbs and spices then sprinkle all over the cabbage. Season well.
- Bake for approximately 30-35 minutes until golden and crispy on the outsides (I slightly overcooked mine in the photo – but it was deliciously crispy, yet tender in the middle and it still tasted delicious).
- Enjoy!
