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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!