Grilled Cabbage
We urge anybody who doesn’t like cabbage to try cooking it this way – roasting brassicas at high temperature brings out wonderful sweetness and a flavour that’s worlds away from soggy boiled greens. This recipe will work for any green cabbage (Savoy, Sweetheart or January King, for example), as well as brussels sprouts, cauliflower and broccoli – just lower the cooking times for smaller veg. Serves 4 as a side vegetable.
Ingredients
1 Large green Cabbage (Savoy, January King, brussels sprouts, cauliflower, broccoli)
Light Olive or Rapeseed Oil
2 tsp Caraway or Fennel Seeds
Salt and Pepper, to taste
Method
Pre-heat your oven to 200°C. Trim off the very bottom of the cabbage stalk and remove any damaged outside leaves. Holding the cabbage steady, cut carefully down through the stalk to make four quarters, then cut each quarter in half, down through the stalk, to give eight equally-sized wedges. Lie the wedges on a baking sheet, spacing them out well, then give them a good drizzle of the oil, season with salt and pepper to taste and scatter over the seeds.
Put the baking sheet into the hot oven, turning them after about ten minutes, and roast until browning and crisp at the edges
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