Our tasty charred roast cabbage wedges are a brilliant and innovative way to cook this undersung veg.
We love cabbage. It gets a bad rep because too many people associate it with the horrible smell you get when you boil it for too long, or it reminds them of school dinners. But cabbages are brilliant, varied versatile - you just need to cook them right to get the best out of them. Best of all, they are excellent value for money. One cabbage can easily make a portion for 6 people, even 8. Don't worry if there's only four of your though - it's great as leftovers too. Have the charred wedges the next day for lunch. Drizzle with a little sriracha sauce or a dab of mayo and squeeze some lemon over the top.
Ingredients
- 1 small winter green cabbage, cut into 8 wedges, core trimmed
- 4-5 tbsp olive oil
- 1 tbsp caraway, or cumin, seeds
- Salt and freshly ground black pepper
- 1 large lemon, cut into 4 wedges
WEIGHT CONVERTER
Method
- Set the oven to 220°C/425°F/Gas Mark 7. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
- Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.
Top tips for making roasted cabbage wedges
This recipe can be adapted to use with Savoy cabbage or Brussels sprouts, but cook them in a pan and toss in the seeds.
Instead of cutting the roasted cabbage into wedges, you could also try cutting it into thick steaks and serve them as part of a vegetarian main meal.
What kind of cabbages are there and which is best?
In UK supermarkets you will mostly come across four types of cabbage - white, red, pointy and Savoy, though there are a few other varieties hiding under other names. For instance, cauliflower, Brussels sprouts, pak choi and cavolo nero and spring greens are all types of cabbage. The best for this recipe are green pointed cabbages or round Savoy cabbages, which have a lovely crinkly texture to the leaves. White cabbage would also work, though it has less flavour; red cabbage is better suited to braising.
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