Roasted cabbage salad

20 March 2013
Written by Eleanor Ozich | Images by: Eleanor Ozich
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As the nights get colder and days shorter, there's nothing like a roasted salad to warm your heart and our Eleanor Ozich has the perfect tasty recipe 


By roasting the cabbage with a good drizzle of extra virgin olive oil, lemon and a generous sprinkle of sea salt, magic really does happen. The outer leaves become deliciously caramelised and crispy, and the insides become buttery and tender. The perfect balance of crispy, soft, sweet and salty.  The perfect side or light lunch.

1 small cabbage, cut roughly in to wedges
extra virgin olive oil
1 lemon, cut in to quarters
3-4 tbsp water or vegetable stock.
sea salt

optional toppings:
2 pieces of bacon, cut in to strips
a handful of fresh thyme, roughly chopped

Preheat the oven to 180°C.

In a large baking dish, arrange the cabbage wedges. Drizzle generously with the olive oil and sprinkle with sea salt and pepper. Squeeze the lemon juice over the top then add the wedges to the dish. Finally add the water or stock, and scatter the herbs and bacon over the top.

Bake in the oven for 45 minutes or until crispy on the outside and soft and tender on the inside.

Serves 3-4 as a side



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