Oven-roasted Cabbage Wedges

with a miso-tahini dressing and herbs. Simple, easy and delicious!

These roasted wedges are tender and full of flavour. The charring of the leaves adds a delicious smoky flavour and crispy texture.

This is a great way to enjoy that (half a) cabbage you probably have sitting in your fridge veggie drawer.

CABBAGE

I think cabbage is a bit underrated, don't you?

What I love is its versatility. It can be prepared in so many ways and can be really delicious. Plus, it is packed with nutrients while being low in calories.

In this recipe I used white cabbage (also known as Dutch cabbage), but you can also use green, red cabbage or even savoy cabbage.

TIP!

Did you know cabbage can keep for up to 8 weeks in the fridge if stored properly. Store it in a sealable container in the fridge and don't wash the cabbage until you're ready to use it.

CUTTING THE CABBAGE

I used half a medium sized cabbage (as I only had half left) and cut that into 6 wedges.

You can also cut them into semi circles or whatever is easier to you. Try to keep the stem on as it helps keep the leaves intact.

ENJOY WITH

These roasted cabbage wedges are wonderful with romesco sauce or a lemony- tahini dressing.

A herby lemon and garlic vinegarette will be delicious with this too.

Here is my recipe for a Romesco Sauce

To finish sprinkle with fresh, chopped parsley. If you don't have or like parsley you can substitute this for fresh coriander leaves or basil.

OTHER SIDES & LIGHT BITES YOU MIGHT LIKE

smoky corn ribs

grilled zucchini with yoghurt

pineapple kimchi

tomato & cannellini bean salad

easy baked sweet potato fries

OVEN ROASTED CABBAGE

with a miso-tahini dressing and fresh herbs. Simple, easy and delicious!

Serves: 2 - 3

Time: 30 minutes

INGREDIENTS

FOR THE CABBAGE

• 1 small cabbage or 1/2 medium cabbage

• olive oil to drizzle

• sea salt & black pepper to taste

FOR THE MISO DRESSING

• 2 tbsp runny tahini

• 1 tsp dark miso paste

• 1 tbsp fresh lemon juice

• 3 - 4 tbsp water

TO SERVE

• Fresh curly parsley, finely chopped

INSTRUCTIONS

1. Preheat the oven to 200C

2. Cut the cabbage into 6 - 8 even wedges.

3. Drizzle a roasting tray with 1 - 2 tbsp olive oil and place the cabbage wedges on the tray. Move the pieces around in the olive oil before flipping them on their other side (this way both sides have a bit of olive oil)

4. Season with a bit of sea salt

5. Place the roasting tray in the oven and roast for 20 - 30 minutes (or until charred to your liking)

6. In the meantime, make the dressing by mixing all the ingredients together until completely smooth. If the sauce is too thick simply add another tablespoon of water.

7. Once the cabbage is cooked and charred remove from the oven and drizzle with the dressing, sprinkle with fresh parsley and crushed black pepper. Enjoy!

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

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