Roasted savoy cabbage

Tonight I cooked roasted savoy cabbage with mashed potatoes and carrots loosely following the Abel & Cole recipe. With hindsight I should have probably followed it closer rather than just seeing what happens, but it turned out lovely. I used:

A whole savoy cabbage though the one I had was kind of small.

  • Half of a large white onion.
  • Three potatoes.
  • Three tiny carrots.
  • Several garlic gloves.
  • 500ml chicken stock.
  • Black pepper.
  • Thyme.
  • Some butter.

For the cabbage I:

  • Cut the onion and diced it.
  • Peeled the garlic gloves and crushed them.
  • Added them in a pan with butter to brown them.
  • Cut the cabbage into five pieces.
  • Added them to the pan and left them in there for a few minutes on each side.
  • Placed everything and the chicken stock in a dish.
  • Added some thyme and black pepper.
  • Left in the oven for half an hour.

For the mash I:

  • Peeled the potatoes and carrots and cut them into small pieces.
  • Cooked them until almost too tender.
  • Mashed them with a little bit of chicken stock from the oven.


I had never considered cooking savoy cabbage this way, but it was lovely, if a little less strongly flavoured. I think in the future I will try to make sure the savoy cabbage has more taste as it is one of my favourite vegetables.

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One Response to Roasted savoy cabbage

  1. Pingback: New discovery: I don’t like fennel «

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