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| Mustard, smoked paprika and lemon roasted cabbage wedges |
Tender and juicy in the centre and crispy and browned on the outside, roasting cabbage with smoky paprika and tart lemon turns this humble vegetable in a delicious side dish to accompany heart winter meals
Serves 6-8
Mustard, smoked paprika and lemon roasted cabbage wedges ingredients: 1 small white cabbage. 1/4 cup olive oil. 3 tablespoons lemon juice. 1 tablespoon grain mustard. 1 teaspoon smoked paprika. 2 cloves garlic, crushed. sea salt and freshly ground pepper
Mustard, smoked paprika and lemon roasted cabbage wedges recipe: Preheat the oven to 180C. Cut the cabbage in half through the stem. cut each half into 4 wedges through the stem. Lightly trim the stem if needed but make sure there is enough left to hold the wedges together. Place in a single layer, cut side down, on a lined baking tray and sprinkle a teaspoon of water over each one. Whisk the remaining ingredients together and season. Using a pastry brush, brush half the oil mixture over the cabbage and season with salt and pepper. Roast for 15 minutes then carefully turn each wedge over. Brush with remaining oil mixture and roast for a further 15 minutes for cabbage that still has a little bite to it. If you prefer a softer cabbage, loosely cover with a piece of foil and roast until done to your liking. By then, the roasted cabbage wedges is ready
