And with all this baking and roasting going on, I wondered if it would work with red cabbage as well. And it did. It made an unusual side dish, all crispy and strongly-flavoured around the edges and then soft and sweet in the centre. Sprinkle with sea salt flakes just before serving.
Roasted Red Cabbage Slices
- 1 smallish red cabbage, scruffy outer leaves (if any) removed and washed
- pinch of sea salt (plus more to serve)
- garlic infused olive oil
- black pepper
- Lay the cabbage on its side and cut off the 'stalk' end. Then, slice the cabbage horizontally into chunky slices, about 2cm thick.
- Arrange them on a baking tray and drizzle over a little olive oil, salt and a grinding of black pepper on each cut side.
- Slide them into a 200ºC oven for 20 minutes, until the cabbage centre is soft and the edges are slightly crisp. If you prefer your cabbage slices more crispy, you can turn them over after 20 minutes and give them an extra 10 minutes on the other side, but I loved ours the way they were.
- Carefully lift onto a serving plate and sprinkle with more sea salt flakes.