Whole roast cabbage with Tuscan flavours

Whole roast cabbage with Tuscan flavours

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  • 6
  • Easy
  • 5 minutes
  • 40 minutes

I think it’s widely known enough that I am a massive cabbage fan. Recently, I’ve been loving stuffing it with aromatics and roasting it slowly in the oven (preferably wood-fired), and serving it in melty wedges on creamy mashed potatoes.


  • 1 whole white cabbage
  • olive oil, for drizzling
  • 6 cloves garlic
  • a few sprigs fresh thyme
  • a few sprigs fresh thyme
  • 10 white anchovies
  • 100 g pitted Kalamata olives
  • sea salt and freshly ground black pepper, to taste
  • 100 g hard cheese, shaved

Cooking Instructions

1. Preheat the oven to 180°C. Make a few deep incisions in the cabbage and stuff with the remaining ingredients, except the cheese.

2. Drizzle with olive oil and place in a roasting bag in an ovenproof dish. Roast for 35 minutes or until a knife easily pierces the cabbage.

3. Remove the roasting bag and turn the oven up to 220°C. Roast the cabbage until caramelised and brown. Serve warm topped with the cheese and drizzled with a little more olive oil.

Find more cabbage recipes here. 

Photograph: Jan Ras 

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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