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Roast Whole Cabbage

You’ve never made such a fancy cabbage. Trust me.

I grew up knowing that cabbage was simply steamed, used in coleslaw or sauteed as a side and was never the belle of the ball. Cabbage is always like a second though and never takes main stage in any meal. So here I am to show you how to make cabbage the star of the show.

Imagine a whole roasted cabbage. Well, whole but cut into nice manageable quarters and then seasoned heavily with some warm spices and chili. Like, thats literally it. To top it off this recipe needs

very few ingredients and very little fuss.

How to serve it? Literally with whatever. My personal fave is with chapati or some plaim steamed rice.


Serves 4

  • 1 small savoy or regular cabbage

  • 1 tbs ground corriander

  • 1 tbs ground cumin

  • 2 garlic cloves, crushed

  • 2 tbs tomato paste

  • 1/2 tsp chili flakes (optional)

  • 1 cup water

  • Salt to season

  • Oil


You‘ll need an oven proof pan or a skillet for this.

Turn on your oven to 160°C.

Pour about 4 tablespoons of oil into a pan and heat on a medium heat until it begins to smoke. Place the cabbage quarters in wedge side down and let them cook until charred, not burnt. Turn the wedges and cook the other side until charred then take the cabbage wedges off the pan.

Keep the pan on the heat but turn it down to a low heat then add another 4 tablespooons of oil. When the oil is hot add the tomato paste and spices and cook for a couple of minutes until the paste is a darker red. Then pour in the water and half a teaspoon of salt and mix well. Put your wedges into the sauce and place in the oven to cook uncovered for 35 minutes.


Turn the cabbage at the halway mark. Once your timer goes off, your meal is ready to serve up with your preffered side.

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