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Slowly roasted savoy cabbage with fennel seeds.
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Roasted Savoy Cabbage Recipe

Cabbage is a much maligned vegetable, but I love it; these roasted Savoy cabbage "steaks" are a delicious and simple way to do something a little different with it.
Course Side Dish Recipes
Cuisine European
Diet Vegan, Vegetarian
Keyword baked savoy cabbage, roast savoy cabbage, roasted savoy cabbage, roasted savoy cabbage recipes
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 2 Servings
Calories 201kcal
Author Brian Jones

Ingredients

  • ½ Savoy Cabbage
  • 1 tablespoon Fennel Seeds
  • 3 tablespoon Olive Oil
  • 2 tablespoon Sherry Vinegar
  • ½-¾ teaspoon Coarse Sea Salt

Instructions

  • Cut the cabbage in half, making sure you cut right through the root and heart. Then cut two 25-35mm (1-1½") slices off each half, making sure you keep the root to hold the slices together. Keep the offcuts for a different dish.
  • Mix together the fennel seeds, olive oil and sherry vinegar in a bowl, then coat the cabbage slices on both sides using a pastry brush. Pay particular attention to the outer leaves.
  • Sprinkle the cabbage with the sea salt on both sides.
  • Place the cabbage slices on a roasting tray and cover them with tin foil.
  • Roast in the oven at 170°C or 340°F for 45 minutes, then remove the foil and roast for a further 45-50 minutes until golden and the heart is tender.

Nutrition

Serving: 1 | Calories: 201kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 1466mg | Fiber: 2g
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