I really believe that proper treatment of vegetables is key to eating more of them, more regularly. Sometimes it pays to branch out from the usual suspects, the vegetables that are easily steamed or sautéed in favour of something that feels slightly more elevated. I don’t know about you but my taste buds need variety! I eat a ridiculous amount of purple cabbage when we cook it this way, maybe you will too.
A quick note on method. Key takeaways are: High heat in the pan, high heat in the oven (200 degrees Celsius). PLUS: make sure your oven is up to temperature before beginning. And, remember the cooking flow: start on element, followed by some time in the oven, back to the element to finish.
A note on amounts: Half a cabbage = 4 wedges = 1 wedge per person. I could easily eat more than one wedge though, depends on how much you love cabbage!
Also, just like our other videos, some helpful ‘why’s’ are answered:
Why do we cut the cabbage into wedges?
Why do we start on the element before putting the pan in the oven?
Why do we use cast iron or heavy bottomed cookware like ceramic?
Need: Half a purple cabbage, 50g butter, glugs of red wine vinegar, flaky sea salt, olive oil.
Do: Set oven to bake, 200 degrees Celsius.
Take a cast iron pan and place on the element on high heat to warm up. Cut half a purple cabbage into four wedges, like how you would cut an orange. Coat the base of the pan in flaky sea salt. Place the wedges flat side down into the pan. Leave them there for 2-3 minutes.
Toss a few hearty glugs of olive oil into the pan to coat the wedges then put the pan into the oven and close the door.
Leave to roast in the oven for 20 minutes. Remove the pan from the oven and add sticks of butter into the pan before popping the pan back on the element. Let the butter foam and use a spoon to baste the cabbage. In this context, basting means scooping up the butter liquid and pouring it over the cabbage rounds.
Liberally pour red wine vinegar into the pan making sure to fully coat the cabbage wedges. Check video to see how much vinegar I’m using!
Either serve or add back to the element for a little while longer, you do you!
Please let me know if you try this! I love getting emails.
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