We just love the simplicity of roasting cabbages. They take on a beautiful caramelisation and when you pour over the dressing, just before serving, the leaves absorb the flavours magnificently. And they look fanastic too! 

serves 6 as an accompaniment

⅓ cup (80ml) extra virgin olive oil

2 tablespoons quality red wine vinegar

1 teapoon Dijon mustard

¼ teaspoon sea salt

½ sweetheart cabbage, outer leaves removed

3 long red shallots, leaving skin on, quartered lengthways

2 bay leaves, torn

⅓ cup olive oil

1 cup fresh hazelnuts, outer shells removed to measure ⅓ cup hazelnuts

2 teaspoons mustards seeds

Preheat oven to 180°C (160°C fan-forced).  Have ready an oven to table baking dish measuring about 20 x 30cm.

To make the dressing, in a screw top jar place the oil, red wine vinegar, Dijon mustard and salt.  Shake well to combine

Cut cabbage half into six wedges, keeping core intact. Drizzle base of baking dish with half the oil.  Arrange onion and cabbage wedges side by side in the baking dish.  Scatter bay leaves over the top and drizzle with the remaining oil.  Cover with foil and seal the edges.  

Bake for 20 minutes.  Remove the foil and bake for further 10 minutes.  Scatter mustard seeds and hazelnuts over the cabbage and bake for another 10 minutes, until hazelnuts are golden and core of the cabbage is tender when pierced with point of a knife.

Pour dressing over the hot cabbage.  Allow cabbage to absorb flavours for 10 minutes.  Serve warm. 

Fiona Hammond © June 2018

Recipe, photos and styling by Fiona Hammond.

baked cabbage.jpg
Mark Brancatisano