A while back I started noticing roasted cabbage pop up. Cut into wedges or thick slices, drizzled with olive oil and spices and roasted till charred.
I contemplated making it but never quite got there. And then I was listening to Samin Nosrat describe one her current favourite dishes -roasted cabbage. She explained how roasting it completely changed both its texture (melt in your mouth and buttery) and taste (sweet). If you’ve ever watched, listened or read something written by Samin, you’ll know she has the ability to make a sour lemon sound mouth wateringly delicious. I now keep a note thread on my phone dedicated purely to recipes inspired by the Salt, Fat, Acid, Heat writer.
Which brings me to how I finally roasted an entire purple cabbage. I’ll give you the method but not before letting you know that halfway through the cooking my roasted cabbage, my mother walked into the kitchen and wanted to know what I was cooking. When I told her she said, “who knew cabbage could smell so good”. Not me. But let me tell you it tasted better than it smelt. If you haven’t tried roasting your cabbage, do yourself a favour and cut it into wedges, drizzle with olive oil, sprinkle with your choice of seasoning and roast away. Add crunch by topping with some toasted nuts before serving.The results may just blow your taste buds.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.