Roasted cabbage

Take your cabbage to the next level with this simple recipe for roasted cabbage with garlic and cumin. It makes a delicious side dish that's packed with flavour and tasty crunchy bits of cabbage. This recipe is vegan, vegetarian and gluten free.

Course Side Dish

Cuisine Vegan

Keyword roasted cabbage

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 185kcal

Equipment

Ingredients

1 large white or green cabbage
4 tablespoons olive oil
2 cloves garlic crushed
1 teaspoon ground cumin
Salt and pepper

Metric - US customary

Instructions

Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Mix your four tablespoons of olive oil with 2 cloves of crushed garlic, a teaspoon of ground cumin and a little salt and pepper. Set aside
Remove the outer leaves from your cabbage.
Slice in half then cut into 8-12 wedges*(depending on the size of your cabbage).
Place each wedge on a lightly greased baking tray. Brush with the oil and cumin mixture, then turn over and brush the other side.
Bake for 20 minutes, then turn over and bake for a further 20 minutes until the core of the cabbage is soft and the outer leaves are turning beautifully crispy.

Notes

*Leave the core of the cabbage intact as this will help to hold the leaves together.
Nutritional information is approximate and is intended as a guide only.

Nutrition