Roast savoy cabbage is a really simple side dish that is packed with flavour.
The cabbage is cut into wedges, for easy preparation and portioning, then roasted with oil, seasoning and fennel seeds.
The natural sweetness of the cabbage is enhanced by roasting and the fennel adds an extra nutty warmth to the dish.
Of course, the extra layer of Gruyère cheese sprinkled over halfway through makes this dish so delicious and comforting too.
If you like roasted brussels sprouts you will love this dish.
The best bit is that there is no peeling to do either!
There are so many varieties of cabbage to choose from but one of my favourites is Savoy cabbage. It originates from the Savoy region of France, in the western alps.
It is a cruciferous vegetable, from the Brassica family which includes Brussels sprouts, cauliflower and broccoli. They are all rich in vitamins A, C and K and folate minerals They also contain phytonutrients, which may help to lower inflammation and reduce the risk of developing cancer.
The leaves on a savoy cabbage are more tender than a normal green cabbage and keep their characteristic crinkly crunch when they have been cooked. Generally, they also have a sweeter taste, which is really enhanced by roasting so that the natural sugars are intensified.
For me, the taste of roast savoy cabbage is very much like roasted Brussels sprouts. However, the big advantage of using Savoy cabbage in this recipe is that you only need to trim the stalk and remove the odd outer leaf, rather than prepare 20 sprouts!
Why you will love this recipe
- Really easy preparation in a couple of minutes.
- Ready portioned for serving before cooking.
- Lots of ingredient variations.
- No more soggy, boiled cabbage!
- Tender cabbage on the inside and crispy crunchy outside leaves.
- Cabbage - whole Savoy cabbage. Most large supermarkets stock these.
- Oil - olive oil. No need for virgin or extra virgin as the oil will be heated. Regular olive oil, sometimes known as pure olive oil, is suitable for roasting and frying.
- Cheese - Gruyère cheese. This is a really popular cheese to cook with in France, although it originates from Switzerland. It's a hard cheese that has a really nutty flavour, which compliments the fennel and flavours of the roasted cabbage.
- Seasoning - freshly ground black pepper and flaked sea salt.
- Fennel - dried fennel seeds are available in jars in most supermarkets. They have an aromatic flavour reminiscent of aniseed. They are delicious in marinades for meat too.
See recipe card for quantities.
- Sharp knife
- Chopping board
- Cheese Grater
- Large roasting tray
- Pastry brush
- Metal spatula or fish slice
Trim the cabbage stalk so that it is clean and not sticking out.
Remove any damaged outer leaves.
Cut in half, through the stalk and then cut each half into 3 even wedges.
Mix the oil, salt, pepper and fennel seeds in a small bowl.
Grate the cheese finely with the grater.
Use a tablspoon of the oil to grease the roasting tray.
Lay the cabbage wedges on a flat side on a large roasting tray.
Use the pastry brush to coat the leaves and cut sides with the oil mixture.
⏲️ Roasting Time
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
Roast for 20 minutes and then remove from the oven.
The outer leaves will have started to get crispy.
Use a spatula to turn the cabbage wedges over to the other flat side.
Baste with the remaining oil mixture and sprinkle over the cheese.
Return to the oven for another 20 minutes.
Transfer to a serving dish and serve immediately.
Enjoy perfectly roasted savoy cabbage with a tender inside and deliciously crispy outside!
🥗 Side Dishes
- Chicken Supreme
- Coq au Vin
- Spatchcock Chicken
- Roast Chicken with Lemon and Tarragon
- Pork Confit
- Tuscan Roast Pork
- Slow Roast Belly Pork
- Savoy Cabbage - use another cabbage variety with quite close packed leaves like a sweetheart cabbage or pointed cabbage.
- Cheese - try mature cheddar or crumbled Stilton for a change.
- Spicy - swap the fennel for chilli flakes, smoked paprika or cayenne pepper.
- Bacon - fry some bacon pieces or lardons and add to the cabbage with the cheese.
- Refrigerator - cool, cover and store for up to 3 days.
- Freezer - wrap or place in containers and refrigerate for up to 3 months.
- To reheat - for best results, place in an oven tray and reheat in the oven covered in foil.
All cabbage, Brussels sprouts and kale can be eaten raw in salads and coleslaw.
Typically red or white cabbage is used but a green cabbage or kale makes a great change.
More cabbage and broccoli recipes to try
Roast Savoy Cabbage
- sharp knife
- chopping board
- Cheese grater
- Large roasting tray
- Pastry brush
- Metal spatula or fish slice
- 1 Savoy cabbage
- 7 tablespoon olive oil
- 60 g Gruyère cheese
- 1 teaspoon salt flaked sea salt
- 1 teaspoon black pepper
- 1 tablespoon fennel seeds
- Trim the cabbage stalk and remove any damaged outer leaves.
- Cut in half, through the stalk and then cut each half into 3 even wedges.
- Mix the oil, salt, pepper and fennel seeds in a small bowl.
- Grate the cheese finely with the grater.
- Use a tablespoon of the oil to grease the oven tray.
- Lay the cabbage wedges on a flat side on a large roasting tray.
- Use the pastry brush to coat the leaves and cut sides with the oil mixture.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- Roast for 20 minutes and then remove from the oven.
- Use a spatula to turn the cabbage wedges over to the other flat side.
- Baste with the remaining oil mixture and sprinkle over the cheese.
- Return to the oven for another 20 minutes.
- Transfer to a serving dish and serve immediately.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More side dishes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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