Roasted cabbage recipe

Step 1

Heat your oven to 190 C 380 F and line a baking sheet with parchment paper.

Step 2

Trim the end of the stem of the cabbage, so you could stand it upright on a cutting board.

Step 3

Using a long chef or serrated knife, cut the cabbage into 1.5-2.5 cm / 0.5-1 inch slices.

Step 4

Drizzle half the oil on a baking tray and season it lightly with salt. Place the sliced cabbage in the pan (with even spaces, if you have too much cabbage move some to another sheet), making sure the bottom later is lightly coated in oil.

Step 5

Brush or drizzle the remaining oil on top and season lightly with salt.

Step 6

Move to the oven and roast 25-40 minutes, until the outer leaves are brown and crisp and the center is tender. Note that roasting times might vary depending of the thickness of the cabbage and other variables. Rotate the pans halfway during baking if you have used two sheets.

Step 7

Serve warm or at room temperature, alongside tahini, Greek yogurt or a salsa of you liking.

Step 8

Keeps refrigerated for 3-4 days.

Step 9

Place the diced tomatoes and chopped chives / spring onions in a bowl. Season with olive oil, salt, pepper and vinegar to taste and serve at once, alongside the cabbage.