Many people associate cabbage with the traditional St. Patrick's Day meal of corned beef and cabbage. However, there are actually different varieties of cabbage, which include green, savoy and red cabbage. Cooked savoy cabbage does not have the sulphur odour of the green cabbage, states the University of Illinois Extension. This cabbage can be roasted and served with any kind of meat from beef to duck.
- Skill level:
- Moderately Easy
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Things you need
- 1 whole savoy cabbage
- 5 tbsp olive oil
- Pinch of salt
Prepare the cabbage. Remove the outer leaves and clean under running water. Cut the cabbage into eight wedges and remove the thick core.
Preheat oven to 218 degrees Celsius.
Measure 3 tbsp olive oil into a skillet and heat on medium-high.
Brown the cabbage by cooking it in the skillet for one minute. Turn over and brown the other side of each cabbage wedge for one minute.
Place browned cabbage in a baking dish. Sprinkle 2 tsp olive oil and a pinch of salt onto the cabbage and mix.
Place cabbage in the oven and cook for 15 minutes or until the top of the cabbage looks crisp.
Turn the wedges over and roast on the other side for 8 minutes.
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