roasted cabbage wedges with herby coriander goodness

25th February 2022

In the late Autumn, I planted a bed of cabbages, placing them about 40cm apart; in between I planted a variety of lettuce seedlings. By the time the lettuce was ready to be picked, the cabbages were just beginning to spread out and to require more room. The ground that once nourished the lettuce began to nourish the cabbages. It’s a great way to use the space efficiently. 

I also planted a bed of coriander and now have lots of lush leafy leaves – perfect for this herby green sauce.

The sauce can be used on just about anything and gives this plain old cabbage a lift. You can swap the coriander and mint for dill or parsley.

  • Green cabbage is best for this dish. When buying the cabbage heads, make sure they are fresh and crisp. Look for cabbages that are tight and compact with few loose leaves, and feel heavy for their size.
  • Don’t skip the oil. This step is important because the oil helps the cabbage become tender. Remember to oil both sides and to flip the cabbage pieces. In doing this you will get an even distribution of texture.

roasted cabbage wedges with herby coriander goodness

Recipe inspired from here which also has a short video to see the process.

ingredients

1 head cabbage

2-3 Tbsp olive oil

herby coriander goodness

¼ cup/35g pine nuts, or nuts or seeds of choice

1 tsp coriander seeds, toasted

¼ cup/50g olive oil

1 bunch/40g fresh coriander

½ bunch/20g mint leaves

1 Tbsp grated ginger

1 Tbsp sweet white miso

½ tsp fine rock salt

freshly ground pepper

preparation

1. Preheat the oven 200C/400F and line a baking tray with baking paper. Set aside.

2. Cut the stem off the cabbage head and remove any loose outer leaves and then slice into 2 cm discs. You should have about 5 discs. Place the cabbage rounds on the baking tray, allowing space between each one to allow even cooking.

3. Lightly brush with olive oil. Flip over and repeat. Place in the oven and bake for about 15 – 20 minutes until the cabbage center is tender and the edges are crisp. Serve hot from the oven.

4. While the cabbage rounds are baking, make the sauce: Toast the pinenuts and coriander seeds until golden and fragrant.  Place all the sauce ingredients into a blender and grind until smooth. Brush, drizzle or spoon the sauce over the cabbage rounds.

Serve

  • With other grains. Brown rice, white basmati, millet and barley are just a few of the options. I especially love it with this saffron rice or lemon rice.
  • With pasta. Enjoy alongside your favourite pasta and fold this herby coriander goodness sauce through the pasta.
  • Alongside any creamy dal or spicy rasam.
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