Crispy Roasted Cabbage Wedges

Ingredients

• 800 g (1 lb 12 oz) Green or white cabbage, 1 small head, cut through the core into 6 to 8 wedges
• 3 tbsp Olive oil
• ¾ tsp Fine salt
• ¼ tsp Black pepper
• 1 tsp Caraway seeds, optional
• 1 tbsp Cider vinegar or lemon juice, to finish

You’ll need: Large baking tray

Method

1. 1

   Heat the oven. Heat the oven to 220°C (425°F) with a large baking tray inside.

2. 2

   Cut and season. Cut the cabbage through the stem into wedges, keeping a piece of core on each so the leaves hold together. Brush the cut sides generously with the olive oil and sprinkle with the salt, pepper and caraway seeds, if using.

3. 3

   Roast. Lay the wedges on a cut side on the hot tray. Roast for 15 minutes, turn them onto the other cut side, and roast for another 15 to 20 minutes, until the edges are dark and crisp and the core is tender when pierced with a knife.

4. 4

   Finish. Sprinkle with the vinegar or lemon juice while still hot, and serve.