Spiced roast cabbage with caper & raisin dressing
Cabbage is the ultimate underrated vegetable; caramelised, it is one of dinner’s greatest pleasures. Here, Harriet Mansell showcases the progression of seasonal flavours with an earthy spiced cabbage recipe.
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- 1 savoy cabbage
- 3 tbsp olive oil
- 2 tsp Cooks' Ingredients Ras el Hanout or Vadouvan Spice Blend
For the dressing
- 50g Waitrose Duchy Organic Raisins
- 50g nonpareille capers
- ½ Waitrose Duchy Organic Lemon (scrubbed), zest and juice
- 1 clove/s Waitrose Duchy Organic Garlic, crushed
- ½ tsp Waitrose Duchy Organic Balsamic Vinegar of Modena
- 60ml olive oil
- ½ tsp sea salt flakes
Boil the kettle and make the dressing. In a small bowl, cover the raisins with just-boiled water and soak for 10 minutes; drain and roughly chop with the capers. Tip both into a small bowl and stir in the lemon zest and juice, garlic and vinegar, then whisk in the olive oil. Loosen with 1-2 tbsp water, if needed. Add the sea salt; set aside.
Remove any damaged outer leaves from the cabbage, then slice into 6 or 8 wedges. Drizzle over 2 tbsp oil and massage into the leaves. Sprinkle over the spice mix and a pinch of sea salt, then rub into the cabbage so it is seasoned all over.
Heat a large, heavy-based frying or griddle pan until hot. Add the remaining 1 tbsp oil and sear the cabbage, cut-side down, for 5-7 minutes on each side until caramelised and charred. Transfer to a baking tray or roasting dish, then roast for 10-15 minutes at 220°C, gas mark 7 until softened. Transfer to a serving dish and spoon over the dressing.
Typical values per serving when made using specific products in recipe