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Easy Sunday Comforts: Roasted Cabbage Wedges

Before you turn away in revolt, this is nothing like the boiled cabbages you may have been forced to eat in the past. No, unlike the slop you might sometimes find along with your roast dinner, by roasting cabbages with a little mustard, you get a lovely warm and spicy flavour, as well as the texture of the well-baked flesh and crisp edges of the cabbage.

Roasted Cabbage Wedges

What you’ll need:

  • Olive oil
  • One head of cabbage
  • Seasoning
  • 1 tablespoon of Dijon
  • A teaspoon of paprika
  • Begin by turning the oven onto Gas mark 5/ 180C. Wash your cabbage and then slice the head into quarters. Then, take the knife and slice out from the stalk, divide the head further into smaller chunks.

  • Next, lay your cabbage over a roasting tray. Drizzle over a good lug of olive oil, season with salt and pepper and then take one teaspoon of dijon mustard and drop it over the chunks. Finish the seasoning with an additional teaspoon of paprika before sliding the tray into the oven for around 35-40 minutes.

  • Serve up these hot and spicy cabbage wedges alongside your usual Sunday roast. If you don’t use them all up, keep some back to have at work the next day.



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