Roast Pointed Cabbage
Crispy, caramelised chunks of delicious sweet cabbage, cooked to perfection in the oven. This easy, hands off, method of preparing and cooking pointed cabbage, really concentrates the taste of this simple vegetable, adding new flavours and wonderful textures to your meal.
How to make Roast Pointed Cabbage
Collect all your ingredients together:
- pointed cabbage
- olive oil
- freshly ground sea salt, to taste
- freshly ground black pepper, to taste
How to make this delicious side dish:
- Remove the outer leaves from the cabbage and cut it into 8 wedges. Leave most of the heart in place so the wedges do not fall apart.
- Brush each side of each wedge with olive oil and grind over some salt and pepper.
- Place on a non stick baking tray. If you think it may stick, cover with baking parchment. Roast in the centre of a very hot, preheated oven for 10 minutes.
- Turn the wedges over and cook for a further 10 minutes.
- Serve immediately as part of a main course.
Ingredients 
1 Prepare cabbage 
2 Brush with oil 
Season 
3 Cook 10 mins. Turn 
4 Cook further 10 mins
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Roast Pointed Cabbage
Crispy, caramelised chunks of delicious sweet cabbage, cooked to perfection in the oven. This easy, hands off, method of preparing and cooking pointed cabbage, really concentrates the taste of this simple vegetable, adding new flavours and wonderful textures to your meal.
Ingredients
- 1 pointed cabbage
- 3 tablespoons olive oil
- freshly ground sea salt, to taste
- freshly ground black pepper, to taste
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 230°C/250°C/475°F/Gas 9
-
Remove the outer leaves from the cabbage and cut it into 8 wedges. Leave most of the heart in place, so the wedges do not fall apart.
-
Brush each side of each wedge with olive oil and grind over some salt and pepper.
-
Place on a non stick baking tray. If you think it may stick, cover with baking parchment.
-
Roast in the centre of a very hot, preheated oven for 10 minutes.
-
Turn the wedges over and cook for a further 10 minutes.
-
Serve immediately as part of a main course.
Recipe Notes
Equipment:
- chopping board and knife
- measuring spoons
- pastry brush
- baking tray, lined with baking parchment, if necessary
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