Recipes Main meals Slow Roasted Cabbage with Peach & Walnut Salad

Slow Roasted Cabbage with Peach & Walnut Salad Recipe

Name: Slow Roasted Cabbage with Peach & Walnut Salad
Prep time: 20 min
Cook time: 3 h
Total time: 23 min
Yield: 4
Ingredients: 1 red cabbage; Large pinch of salt; [For the Potatoes:]; 8 Dutch creams, Desiree or Sebago; 45 ml olive 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

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Freshly Picked

Entertaining

Main meals

Salads

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Freshly Picked

Entertaining

Main meals

Salads

A plate with quartered slow-roasted cabbage, crispy potatoes, and sauces sits beside a bowl of rocket, apple, walnut salad.

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 olive 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

Recipe: Simon Toohey

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Directions

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.

A hand places a head of red cabbage into a white dish on a wooden table, preparing for plant-based roasted cabbage, with greens nearby.

A whole red cabbage sits in a white enamel baking dish inside an oven, ready to become a delicious plant-based roasted dish.

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.

A whole head of slow-roasted cabbage with charred, blackened outer leaves sits in a white enamel baking dish.

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.

Two hands are peeling the charred outer layer from a slow-roasted cabbage.

A cut slow-roasted cabbage with charred outer leaves sits on a grey plate, showing its vibrant purple and white plant-based layers.

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.

A bowl of refreshing walnut salad with fresh fruit mixed in, all plant-based ingredients.

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.