Roasted Red Cabbage

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Roasted Red Cabbage

Serves 6


  • 1 head red cabbage, cut into 1-1/2-inch slices
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Some Cajun seasoning spice


  1. Preheat oven to 400 degrees F.

  2. Brush cabbage slices with your favourite oil.

  3. Lay cabbage in a single layer on a baking sheet and sprinkle with seasoning.

  4. Roast for 15 minutes and use a spatula to flip slices over. Roast for another 10 minutes or until cabbage starts to wilt and lightly brown. Turn down the oven if you think it is browning too fast.

  5. If you cook cabbage too long, the outer leaves will become crunchy which is also a delicious way to eat the veg.
  • 1/2 Red Cabbage

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.