Roast Cabbage with Feta

Crunchy, sweet, salty - this recipe brings out the best in cabbage!

Ingredients:

1 small green savoy or red cabbage (or use half green and half red)

3 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon caraway seeds

60g Angel Food feta, roughly cubed

½ cup toasted pistachios or other nuts or seeds

Lemon wedges, to serve

Instructions:

1. Preheat oven to 220C.

2. Trim any tough or broken leaves off the cabbage. Cut into 8 to 12 wedges, keeping some stem on each wedge if possible, to help it hold together during baking.

3. Place in a bowl and pour over the oil and salt. Toss gently with hands or tongs to mix.

4. Place cabbage wedges on a baking tray lined with baking paper.

5. Bake for about 15 minutes until the cabbage is tender and starting to get crisp on the edges. If the thicker parts of the cabbage aren’t cooked enough, cover with foil (or a baking tray) and bake for another 5 or so minutes.

6. Transfer to a serving platter, and sprinkle over the feta and nuts/seeds.

7. Serve hot or warm, with lemon wedges, pita bread and lashings of your favourite hummus.