Baked Pointed Cabbage
Introducing Baked Pointed Cabbage – a delightful dish that’s both budget-friendly and bursting with flavor! With tender, roasted leaves drizzled in olive oil and a sprinkle of zesty lemon, this easy-to-make recipe transforms humble cabbage into a mouthwatering masterpiece. Perfect as a side or a satisfying main, it’s a must-try for any veggie lover!
Prep
15
min
Cook
40
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 small pointed cabbage
- 400 g starchy potatoes (14.1 oz)
🥛Dairy & Eggs(2)
- 80 g vegan butter (5.6 tbsp)
- 80 ml oat milk (warm) (2.7 fl oz)
🫙Pantry Staples(2)
- 1 tsp maple syrup (5 ml)
- 3 tbsp olive oil (45 ml)
🧂Spices & Seasonings(3)
- 1 pinch cumin (ground or lightly crushed)
- Nutmeg
- Salt
🍯Sauces & Condiments(2)
- 1 tsp light miso paste (5 ml)
- 1 tsp medium mustard (5 ml)
👨🍳 Instructions
- 1
First, quarter the cabbage and sprinkle a little salt over it.
- 2
Then make a marinade and brush the cabbage with it.
- 3
Roast the cabbage for about 40 minutes in the oven until it is crispy on the outside and soft on the inside.
- 4
For the mashed potatoes, press the cooked potatoes through a fine sieve, add butter, milk, a pinch of nutmeg, and salt, and stir everything together.
💡 Pro Tips
- ✓Salt the cut cabbage quarters and let them sit for 15-20 minutes before roasting; this draws out excess moisture via osmosis, which concentrates flavor and helps the exterior leaves crisp rather than steam in the oven.technique15-20 minutes
- ✓Roast at 425°F (220°C) rather than a moderate oven, since high heat drives rapid Maillard browning on the cut edges within the 40-minute window while the dense core steams internally and turns tender.temperature425°F (220°C)
- ✓Cut through the core but leave it partially intact when quartering so the leaf layers stay bound together during roasting; a fully removed core causes the outer leaves to splay and burn before the center softens.technique
- ✓For the mash, pass potatoes through the fine sieve while still hot (above 175°F) because starch granules are more pliable at this temperature, producing a smoother texture without overworking and releasing excess amylose that causes gumminess.techniqueabove 175°F
- ✓Warm the milk and melt the butter before folding into the sieved potatoes rather than adding cold, since cold dairy shocks the starch structure and can make the mash gluey and dense.ingredient
Share this recipe
Prep
15
min
Cook
40
min
Serves
2
people
Level
beginner
Share this recipe
Baked Pointed Cabbage
Introducing Baked Pointed Cabbage – a delightful dish that’s both budget-friendly and bursting with flavor! With tender, roasted leaves drizzled in olive oil and a sprinkle of zesty lemon, this easy-to-make recipe transforms humble cabbage into a mouthwatering masterpiece. Perfect as a side or a satisfying main, it’s a must-try for any veggie lover!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 small pointed cabbage
- 400 g starchy potatoes (14.1 oz)
🥛Dairy & Eggs(2)
- 80 g vegan butter (5.6 tbsp)
- 80 ml oat milk (warm) (2.7 fl oz)
🫙Pantry Staples(2)
- 1 tsp maple syrup (5 ml)
- 3 tbsp olive oil (45 ml)
🧂Spices & Seasonings(3)
- 1 pinch cumin (ground or lightly crushed)
- Nutmeg
- Salt
🍯Sauces & Condiments(2)
- 1 tsp light miso paste (5 ml)
- 1 tsp medium mustard (5 ml)
👨🍳 Instructions
- 1
First, quarter the cabbage and sprinkle a little salt over it.
- 2
Then make a marinade and brush the cabbage with it.
- 3
Roast the cabbage for about 40 minutes in the oven until it is crispy on the outside and soft on the inside.
- 4
For the mashed potatoes, press the cooked potatoes through a fine sieve, add butter, milk, a pinch of nutmeg, and salt, and stir everything together.
💡 Pro Tips
- ✓Salt the cut cabbage quarters and let them sit for 15-20 minutes before roasting; this draws out excess moisture via osmosis, which concentrates flavor and helps the exterior leaves crisp rather than steam in the oven.technique15-20 minutes
- ✓Roast at 425°F (220°C) rather than a moderate oven, since high heat drives rapid Maillard browning on the cut edges within the 40-minute window while the dense core steams internally and turns tender.temperature425°F (220°C)
- ✓Cut through the core but leave it partially intact when quartering so the leaf layers stay bound together during roasting; a fully removed core causes the outer leaves to splay and burn before the center softens.technique
- ✓For the mash, pass potatoes through the fine sieve while still hot (above 175°F) because starch granules are more pliable at this temperature, producing a smoother texture without overworking and releasing excess amylose that causes gumminess.techniqueabove 175°F
- ✓Warm the milk and melt the butter before folding into the sieved potatoes rather than adding cold, since cold dairy shocks the starch structure and can make the mash gluey and dense.ingredient