Roasted Savoy Cabbage

Roasted Savoy or Green Cabbage with Pomegranate and Herbs

NUTRITIOUS TIP Brassicas are rich in vitamins C, A, E, K, as well as folate, calcium, iron, potassium and phosphorus. They are a good source of dietary fibre and have a precious compound that no other fruits or vegetables contain, glucosinolates specifically. Glucosinolates are naturally occurring bioactive sulphur-rich compounds, and are the main components behind the health benefits of Brassicas. These compounds also provide the characteristic bitter or mustard flavours in many Brassica vegetables. Striking a balance between flavour and bioactive levels will be important in increasing the popularity of Brassica vegetables, in addition to promoting health benefits. The dietary intake of the health-promoting compounds found in Brassica vegetables have been shown in epidemiological studies to reduce the risks of atherosclerosis in which the arteries are clogged by the deposits of fatty material.


    • 1 head Savoy cabbage or 1 medium cabbage head
    • 4 – 6 tablespoons extra virgin olive oil
    • Sea salt and black pepper to taste
    • Grated zest of 1 lemon
    • Smoked sea salt, to taste
    • Seeds of 1 pomegranate
    • Balsamic vinegar to taste
    • 2 tbsp finely chopped dill
    • 1 tbsp finely chopped fennel fronds


    1. Preheat the broiler.
    2. Cut the cabbage into large wedges. Toss with 4 tablespoons of olive oil, salt and pepper and broil in a sheet pan or shallow baking pan, turning occasionally, until the cabbage is soft and the edges crispy and charred.
    3. Remove and transfer to a serving bowl or platter. Grate the lemon zest over the cabbage. Pop-out the pomegranate seeds over the cabbage. Drizzle with remaining olive oil and balsamic and sprinkle with a little smoked sea salt and the herbs to finish. Serve.

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