Roasting cabbage turns it into a totally different vegetable than the boiled or steamed variety that we’re more used to seeing. Roasting caramelises the sugar in veg, bringing out the sweetness, but also adding crisp edges for a beautiful contrast. Cabbage works equally well in one-pot traybakes.
Serves 4 – 6 as a side dish
Makes c. 1 jar of dressing, enough to use for additional meals. It’s great over any roast veg, particularly beetroot, and also with crispy roasted chickpeas. Try also with falafel and salad in wraps or pitta breads.
1 medium red or green cabbage, sliced into wedges about 4cm thick on the outside
2 tablespoons olive oil
2 tablespoons tahini
1 tablespoon maple syrup
1 tablespoon chopped fresh mint
1 tablespoon creme fraiche or natural yoghurt
Juice of ½ lemon
Salt and cracked black pepper
Pre-heat the oven to 220C / gas mark 6.
Lightly coat the cabbage wedges with oil and season with pepper (not salt, which draws out water and can make roasting veg go soggy). Roast for 15 minutes, then turn and cook for another 15 minutes until tender inside and crisping out on the outside.
Meanwhile, make the dressing: mix everything together, then thin with a couple of tablespoons hot water to a pouring/drizzling consistency.
Drizzle over the roast cabbage and serve warm.