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Did you know you could just — stick a whole cabbage in the oven to roast for 3 hours? And the oven just — makes it delicious? Wild, right? Give it a crack and it’ll make a cabbage convert out of you!

You will need

Serves 4

  • 1 red cabbage
  • Large pinch of salt

For the Potatoes:

  • 8 Dutch creams, Desiree or Sebago
  • 45 ml vegetable oil
  • 1 teaspoon garlic powder
  • Salt and pepper

For the rocket salad:

  • 150 grams fresh baby rocket
  • 20 walnuts, roughly chopped
  • 1 yellow peach, thinly sliced
  • 1/4 lemon, juice only
  • 2 spring onions, whites finely chopped
  • 2 tablespoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • Big pinch of pepper
  • 100 ml of extra virgin olive oil

To Serve:

  • Vegan horseradish cream
  • Seeded mustard
  • Tomato relish

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20 mins to prep

3 hours to cook

Step 1

Preheat the oven to 200℃. Place the cabbage whole onto an oven tray and leave to roast for 3 hours, turning halfway through.

Step 2

In the meantime, place the potatoes in a pot of cold water with a large pinch of salt and bring to the boil, cooking until soft. Transfer to the fridge to cool.

Step 3

Once cooled, season the potatoes with garlic powder, salt and pepper. Shake in a pot with the lid on, or break them up slightly with a fork. The sharp unshaped edges will help the potatoes crisp up.

Step 4

After three hours in the oven, set the cabbage aside to rest for 30 minutes.

Step 5

During this time, drizzle the potatoes in vegetable oil and place them in the oven to roast for 30–40 minutes, turning once halfway through. The less you play with your potatoes the better they will cook, taste and crunch.

Step 6

To serve, peel off the outer leaves of the cabbage that have burnt and cut into quarters, revealing the sweet, steamed innards. Season with salt.

Step 7

Plate up with the crispy potatoes and horseradish cream, seeded mustard, and tomato relish to dip.

Step 8

For the salad, place the rocket, chopped walnuts, peach wedges and spring onion into a bowl, and squeeze over the lemon juice.

Step 9

In a separate bowl, mix the mustard, vinegar, and pepper until combined, and slowly pour in oil, whisking until the mixture becomes thick. This will be your vinaigrette.

Step 10

Pour the vinaigrette over the salad and stir through until all ingredients are completely coated and transfer to a salad bowl to serve.

Step 11

Place on a large serving platter and enjoy 🙂

Recipe: Simon Toohey

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