Sometimes all you need to do with vegetables is roast them. This winter green cabbage is delicious when simply roasted as it has a slight crunch and is naturally sweet – serve alongside your Sunday lunch
- 1 small winter green cabbage, cut into 8 wedges, core trimmed
- 4-5 tbsp olive oil
- 1 tbsp caraway, or cumin, seeds
- Salt and freshly ground black pepper
- 1 large lemon, cut into 4 wedges
Set the oven to 220°C/425°F/Gas Mark 7. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.
This recipe works well with Savoy cabbage or Brussels sprouts, but cook them in a pan and toss in the seeds.