(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) This week a savoy cabbage popped up in my Nature’s Window Veggie Box, which was a fantastic surprise since I don’t normally buy it in my weekly food shop. Although I had visions of making it into some elaborate dish, my week slipped away, and I needed a quick, tasty side. Savoy cabbage to the rescue! This dish is fast, easy and tastes more like you’re eating yummy crisps (chips) than getting a healthy serving of vegetables. Winning all around!
- 1 small head savoy cabbage or green cabbage, chopped into chunky pieces
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp honey
- ¾ tsp coarse salt
- ½ tsp ground white (or black) pepper
- 1 sprig fresh thyme (or, I just used a tbsp of dried thyme)
- Preheat your oven to 200°F (400°C).
- Throw chopped cabbage into a baking dish and add olive oil, balsamic and honey.
- Toss cabbage in baking dish to spread balsamic, honey and olive oil mixture evenly.
- Season with coarse salt, ground pepper and fresh (or dried) thyme.
- Roast until cabbage chunks are tender and edges are golden, 25-30 minutes. They should come out of the oven looking something like this:
Tip: Try this side with my Vegetarian Shepherd’s Pie.
Note | This recipe is a small twist on Balsamic, Honey Roasted Cabbage Steaks by Eatwell 101