Roasted Savoy Cabbage with pomegranate and herbs

Roasted Savoy Cabbage With Pomegranate And Herbs

I just love this Greek recipe for Roasted Savoy Cabbage with Pomegranates and Herbs because it speaks to the kind of cooking I like to do most: to take everyday Greek diet ingredients and breathe new life into them with simple but creative preparations. Cabbage is one of the most important vegetables in the Mediterranean diet, and recipes for cabbage abound. It is a vegetable that defines winter, for the most part. It is surprisingly versatile, appearing in vibrant Greek salad recipes, especially in cold weather,, soups, braised dishes with meat – especially pork – with beans, in pies and more. But to roast it until its leaves are charred and smokey and then to marry it with bright pomegranate, extra virgin Greek olive oil and herbs,, well, it goes from pedestrian to divine in one bite! You can use Savoy or Napa cabbage, or even ordinary white cabbage.


  • 1 head Savoy or Napa cabbage or 1 medium regular green cabbage head
  • 6 Tbsp extra virgin Greek olive oil
  • Smoked flaky sea salt to taste
  • Coarsely ground black pepper to taste
  • One sprig of fresh rosemary
  • 2 Tbsp fresh dill
  • 1 pinch of Balsamic vinegar to taste
  • 1 pomegranate halved across the width
  • Grated zest of 1 lemon
  • One sprig of fresh rosemary for garnish


  1. Preheat the broiler.
  2. Cut the cabbage into steaks or large wedges. Place them on a long baking sheet. If you have a few loose pieces, don’t worry about it, you can just add them to the pan, too.
  3. Place the cabbage wedges or steaks and loose pieces in a bowl and gently toss with 4 tablespoons of olive oil, salt and pepper. Transfer to a sheet pan or shallow baking pan, place about 8 inches from the heat source, and broil for 15 to 20 minutes, until the cabbage is soft and the edges crispy and charred. Remove and cool for a few minutes.
  4. Meanwhile, finely chop the herbs and prepare the dressing: In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, a pinch of sea salt and a pinch of black pepper until smooth.
  5. Transfer the cabbage to a serving bowl or platter. Hold the first pomegranate half in the palm of one hand, cut side down over the cabbage on the tray, and tap the skin with the back side of a soup spoon. Tap with some strength. The seeds will pop out easily this way. Repeat with the remaining pomegranate half. Drizzle the cabbage and pomegranates with the dressing and grate the lemon zest over the top. Sprinkle with the finely chopped herbs to finish and with fresh rosemary to garnish. Serve.

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