12/10/2026
Chef Shauna's Roast Cabbage
👓The Mark Patterson Show👓
[12.45]
Today Chef Shauna Froydenlund is fully embracing the change in the season ...
"Hi Mark, we’re now well and truly getting into the comfort food season! My recipe today is one of my favourite vegetables and my go to Autumn / Winter accompaniment with pretty much any roast or stew I cook at home. But to be honest it goes so well with a bit of steak or fish too. In my opinion it’s the best way to cook cabbage to get the most flavour out of it!
Roasted cabbage
Serves 2 as a generous accompaniment to a meal. You’ll also need a large, oven proof saucepan with a lid.
INGREDIENTS
1x Large pointed cabbage
2x Tbsp of rapeseed or vegetable oil
2x Cloves garlic
30g Butter
50ml Water
METHOD
- Preheat the oven to 160oC
- Tear off any of the dead leaves on the outside of the cabbage, then cut it evenly in half. Season well with salt
- Heat your saucepan until it’s very hot, add the cooking oil then place the cabbage down in the pan with the cut edge facing down
- Smash the garlic cloves and throw them in the pan alongside the cabbage
- Leave to roast on the high heat until it starts to get nice and caramelised
- Reduce the heat and add the butter followed by the water
- Place the lid on the saucepan and place in the oven
- Check the cabbage after about 40 minutes using a skewer, the thicker end should be lovely and soft. If it still feels a little firm then place back in the oven for another 10 minutes
- Serve with whatever main meal you’re having, pouring all the buttery cooking juices from the pan over the cabbage.