Tender and juicy in the centre and crispy and browned on the outside, roasting cabbage with smoky paprika and tart lemon turns this humble vegetable into a delicious side dish to accompany hearty winter meals.
Serves: 6–8
INGREDIENTS
1 small white cabbage
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon grain mustard
1 teaspoon smoked paprika
2 cloves garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cut the cabbage in half through the stem. Cut each half into 4 wedges through the stem. Lightly trim the stem if needed but make sure there is enough left to hold the wedges together.
Place in a single layer, cut side down, on a lined baking tray and sprinkle a teaspoon of water over each one.
Whisk the remaining ingredients together and season. Using a pastry brush, brush half the oil mixture over the cabbage and season with salt and pepper. Roast for 15 minutes then carefully turn each wedge over. Brush with the remaining oil mixture and roast for a further 15 minutes for cabbage that still has a little bite to it. If you prefer a softer cabbage, loosely cover with a piece of foil and roast until done to your liking.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!