Roasting cabbage wedges in the oven instead of boiling them delivers charred, sweet, never-tasteless results, according to nutritionist Lily Keeling, with a simple 220C method that transforms the humble vegetable.
Cabbage, which costs 47p in UK supermarkets, has long been seen as one of the most uninspiring vegetables in British households. Frequently consigned to padding out winter casseroles or served wilted alongside a Sunday lunch, it has seldom claimed the spotlight. However, with proper preparation, it can be utterly transformed, as Michelin-starred chef Simon Rogan understands.
Rogan's celebrated restaurants collectively hold nine Michelin stars, and cabbage appears on each menu. He has consistently championed this ingredient, stating it "has always deserved far more respect than it's often given".
Why Boiling Lets Cabbage Down
Lily Keeling, Registered Nutritionist and Recipe Development Manager at Green Chef, explained: "I think cabbage has suffered a bit from the way we grew up eating it." She continued: "It was usually boiled and served with a roast dinner, turned into bubble and squeak the next day or made into something like cabbage soup at a push. If that's all you've ever known, it's easy to think it's boring or bland. But it's a bit like thinking potatoes are nothing special when you've only ever had them boiled."
There is nothing inherently problematic about serving cabbage in this manner, but for those wondering what to prepare with this nutrient-rich cruciferous vegetable, swapping the saucepan for the oven is an excellent starting point.
How to Cook Cabbage Wedges
Among Keeling's preferred methods is converting cabbage into substantial roasted wedges, often called cabbage steaks. Simply slice the cabbage into thick wedges and arrange them on a baking tray lined with parchment paper. Keeling explains: "You want to get the outside golden and a little bit charred, while the middle becomes lovely and tender."
To accomplish this, coat the wedges in olive oil and season them liberally with salt, pepper, and smoked paprika. Bake them in a hot oven at 220C for 15 minutes, then turn them over. Charring the cabbage is what delivers most of the flavour in this straightforward recipe. According to Keeling, cabbage develops a natural sweetness when roasted, particularly when those caramelised edges form.
How to Make Cabbage Tastier
Following the first 15 minutes of roasting, turn the cabbage wedges over and scatter a little parmesan on top. This lends the cabbage a more robust, almost meaty taste. Place them back in the oven to roast for a further 15 minutes until the edges turn golden and slightly charred.
Once they're piping hot and ready to serve, a finishing glaze makes all the difference. Keeling said: "Garlic butter is great with cabbage. I usually brush it over the wedges as they come out of the oven, then squeeze over half a lemon just before serving." For those after an umami-packed twist, you could also stir some miso into the butter and finish with a dash of chilli oil instead.
