Roasted Savoy Cabbage with Fennel Seeds

Roasted savoy cabbage cut into thick "steaks" and flavoured with fennel seeds, olive oil and sherry vinegar, then slowly baked to perfection.

This delicious, slowly cooked side dish is the perfect accompaniment to a host of roasted meats and vegetables.

Slowly Baked Cabbage

This slow roasted savoy cabbage recipe is the perfect way to change up the way you think about cooking cabbage.

Growing up, it would have been boiled until it was almost grey and had that sulphurous aroma that convinced people that cabbage was not good.

Baking it gives it a beautiful sweetness, and those charred edges are to die for. I do something similar in my heart of cabbage recipe, aimed at using up the often-overlooked tougher heart of the cabbage.

I like to add some fennel seeds to these cabbage steaks and a little acidity with some Spanish sherry vinegar.

Then chuck it in the oven and forget it, it's such a wonderful side dish!

And don't worry about leftover cabbage, you can find loads of ways to use it up, my favourite is my cabbage and potato bake.

Frequently Asked Questions

Can I cook this with white cabbage?

Yes, but you need to change the cooking temperatures a little. The slightly tougher nature of white cabbage means that it is better cooked at a higher temperature and covered for longer.

As a result, it should be cooked for 90 minutes, at 180°C or 350°F, but keep it covered for 60 minutes rather than 45.

Can I use another vinegar?

Yes, cider vinegar is the obvious substitute. But both red and white wine vinegar work well.

Can I use other flavourings?

Absolutely! Go wild and crazy, you can go for dried herbs like oregano, thyme or sage. Spices like ajwain seeds and cumin seeds are really good too.

Don't be afraid to spice it up either, dried chilli flakes add a wonderful spicy vibe to the dish.

Serving Suggestions

Roasted savoy cabbage is a great dish to serve with Sunday lunch, as far as I am concerned.

You can slide it into the oven on a shelf below the roasted meat. It does not matter whether it is roast chicken, roast pork belly or something like slow cooker roast beef.

It is particularly good with pork, and I have pictured it above with my pork chops with pears; it would also be great with my pork loin steaks.

If you want to pair it with something vegetarian, then how about this vegan meatloaf!

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• Baking tray.
• Tin foil.
• Kitchen knife.
• Chopping board.
• Mixing bowl.
• Pastry brush.
• Measuring spoons.