Roasted White cabbage

After cooking this roasted white cabbage for the first time my taste buds went nuts! Why have I never roasted cabbage this way before, I asked myself?

Super tasty, it has become my new go-to vegetable or side dish. The cabbage becomes beautifully tender with crispy edges, and the lemon and thyme add so much flavour. It’s great for vegan friends too, and I would happily eat this as a dish in itself.

  • 2 tbsp. olive oil
  • 1 white cabbage, cut into large wedges
  • 1 lemon cut into wedges
  • Fresh thyme
  • 2 tsp. sea salt (flakes if you can)
  • Preheat your oven to 200°C.
  • Lay the cabbage wedges in an oven tray and sprinkle with salt, then pour over the oil and rub so all sides are covered.
  • Sprinkle in a few sprigs of thyme and arrange the lemon wedges around the cabbage.
  • Cook in the oven for 25 minutes, or until the cabbage tender and crispy at the edges. I turned mine over halfway, be careful as you do this as they fall apart easily.
  • Serve…..magic!

LULU’S NOTES

CABBAGE

Use a firm, fresh white cabbage and cut it into chunky wedges, keeping a little of the core attached to each wedge. This helps hold the cabbage together while it roasts. Be careful when turning the wedges halfway through cooking, as they can soften and break apart.

CRISPY EDGES

Don’t worry if the cabbage looks quite browned around the edges — this is where so much of the flavour comes from. The outside should be nicely caramelised and crispy, while the inside becomes tender.

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