Roasted Savoy with mulled cider
People rarely think to roast a cabbage, but with a little care it will make you look at a whole head of cabbage without a sense of trepidation. The edges should be lightly crisp and burnt but the middle soft and tender. The cider adds flavour but also stops the cabbage burning too much in the dry heat of the oven. A swirl of mustard, cream and parsley would make this truly indulgent.
Ingredients
- 1 tightly packed cabbage, e.g. Savoy, Pointed or January King
- 200ml mulled or plain cider
Method
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Step 1
Preheat oven to 220°C/Gas 7. Remove any large loose outer leaves and cut the cabbage into 8 equal wedges. Brush each wedge generously with light olive oil and season well. Lay the wedges in a roasting tray and bake for 20 minutes, turning once to colour evenly.
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Step 2
Add the cider to the roasting tray and bake for another 10-15 minutes, turning once, until tender. Serve with the remaining cider juices tipped over the top.