Roasted Cabbage with Herby Oil, Hazelnuts & Pomegranate

Roasted Cabbage with Herby Oil, Hazelnuts & Pomegranate
Serve it as a side, serve it as a main meal. This charry cabbage warm salad type situation is a cosy, nourishing dish I'm really enjoying making this winter.


  • 80g hazelnuts
  • ¼ cabbage
  • Extra virgin olive oil
  • 150g Greek style yoghurt
  • 1 clove garlic, finely chopped or grated
  • 20g pomegranate seeds

For the dressing:

  • 5g fresh dill
  • 5g parsley leaves
  • 5g mint leaves
  • 60ml extra virgin olive oil
  • 1½ tbsp honey
  • 1 orange, zested


  1. Preheat oven to 180°C.
  2. Roast hazelnuts for 6 minutes, or until golden brown. Remove skins by rubbing them gently between a tea towel.
  3. Slice cabbage into 1cm lengths, place on a baking tray lined with baking paper and drizzle generously with olive oil, then season with salt.
  4. Increase the oven temperature to 200°C and roast cabbage until tender, with deep brown charry edges (approx 20 mins).
  5. Add yoghurt to a bowl and mix in 1 tbsp water, 1 tsp salt flakes and garlic.
  6. For the dressing, finely chop herbs and combine with other ingredients, then season to taste.
  7. To serve, spread yoghurt, top with cabbage, drizzle over dressing and finish with hazelnuts and pomegranate.

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