Cabbage has to be one of the most underrated vegetables. It’s just so versatile going from fresh and crunchy in salads to soft and melting when cooked. Not to mention that it keeps for weeks, if not months in the fridge. I always have a cabbage on hand. Literally always.
So when I enjoyed cabbage wedges for lunch at one of my favourite restaurants I couldn’t wait to get home and try my own version.
The secret is to roast the cabbage wedges in foil parcels with a little water so they soften and steam and brown a little around the edges. Then serve one wedge per person for everyone to tear into as they see fit.
My restaurant served theirs with Middle Eastern flavours of a tahini sauce, coriander (cilantro) and pickled cucumber.
But my first port of call was as a substitute for soft wide pappardelle pasta served with an uber-simple bolognese sauce and lashings of shaved parmesan. So so good. I just love how the cabbage separates into soft ribbons just like pasta.
Feel free to use these wedges as I have here or as a substitute for pasta with any of your favourite Italian sauces. Or take it to the Middle East or even serve them instead of rice with a curry. Endless possibilities!
Wonderful Cabbage Wedges
- 1/4 large cabbage
- 1 onion
- 450 g ground minced beef
- 1/2 cup tomato passata / puree
- 2 tablespoons butter
- flat leaf parsley or shaved parmesan, to serve
Crank your oven to the highest setting. Mine is 300C (570F).
Cut cabbage in half to give 2 wedges. Tear 2 sheets of foil and place a wedge on each. Turn the foil up at the edges to keep the water from running out. Then add 1 tablespoon water and a little drizzle of olive oil to each parcel. Season generously with a big pinch of salt. Then gather the foil together to seal each parcel. Place on an oven tray and pop in the oven. Set your timer for 20 minutes.
Meanwhile peel and dice onion. Heat a medium frying pan on a medium heat add a little oil and cook onion, stirring every few minutes until no longer crunchy. Will take about 7 minutes.
When the onion is soft but not browned, increase the heat to high. Add the beef and cook, stirring and breaking up with a spoon until the beef is no longer pink. If you want to brown it more for extra flavour you can but I generally don't bother.
Add the passata, butter and 1/4 teaspoon salt and simmer for a few minutes. Taste and season with more salt as needed. Remove from the heat.
When the timer goes for the cabbage, pierce each parcel with a skewer to test that the cabbage is soft. If it feels hard pop back in the oven for another 5-10 minutes. If it's soft carefully open the parcel and inspect more closely. When the cabbage is tender like cooked pasta, place a wedge on each plate.
Top with beef mixture and finish with the Parmesan or parsley (or both if you want to live dangerously).
NET CARBS 10g/serve
Variations & Substitutions for Wonderful Cabbage Wedges
short on time – slice cabbage into strips about 1cm (1.2inch) thick and cook the cabbage in a pot on the stove with a little water at the same time as you cook the beef.
vegetarian – beef = crumbled tofu, cooked lentils or other legumes.
dairy-free – serve with the parsley.
nightshade-free – skip the tomato and flavour the beef with spices like cumin or coriander seed instead.
more substantial (carb lovers) – cooked pasta.
more substantial (low carb) – this is pretty substantial! More cheese, more meat, serve with avocado or roast walnuts.
Low FODMAP – use savoy cabbage but only serve a small amount. Skip the onion. Serve with steamed rice to bulk it out.
different protein – any ground meat will work. Or see the vegetarian options. Leftover cooked meat can be substituted as well.
more fancy / for entertaining – this is pretty fancy! Definitely go with the parsley AND parmesan. And consider serving with a simple green salad.
Waste Avoidance Strategy
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
ground (minced) beef – freeze it.
passata – unopened jars keep in the pantry. Once open will keep in the fridge for a few weeks.
butter – will keep in the fridge for weeks.
flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
Problem Solving Guide
bland – more salt will fix everything.
too dry – It’s important to seal the foil parcels securely so the steam stays in. Next time be more diligent.
no oven – cut the cabbage into strips about 1cm (1.2inch) thick. Cook covered in a saucepan with a drizzle of oil and a few tablespoons water on a medium high heat. Stir every few minutes until cabbage is soft. If it starts to burn add more water.
crunchy cabbage – needs longer – add a splash more water, reseal the parcels and cook in the oven for another 5-10 minutes.
Absolutely! Just cook as per the recipe but keep the parsley / parmesan separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. To serve, either warm in the oven or in a frying pan – I’ve also been known to eat it cold from the fridge ;)
More Recipes like Wonderful Cabbage Wedges
- Reliable Cabbage Salad
- Magnificent Mince & Cabbage
- Balsamic Cabbage and Sausages
- Halloumi + Cabbage Hash
- Magic Sausage & Cabbage Supper
Hi Jules – this recipe (like most of yours) looks fabulous. I have a question though. You call for Tomato Passata a lot in your recipes. Here in Canada that seems hard to find – at least under that name. Can you describe it or give me other names I might find it under.
Passata is a sauce made from skinned, de-seeded tomatoes. That have been lightly cooked and pureed. It’s used in Italian cooking.
Have a look at Jules Passata substitutions page here: https://stonesoup.mystagingwebsite.com/tomato-passata/
Hope this helps!