Commissioned as a recipe to go with their mid December veg box delivery, this dish is designed as a proper winter warmer, taking inspiration from traditional English roasts to create a delicious plant-based equivalent! See the original recipe post on the OddBox London website!
Serves two
Takes 50 minutes (50 prep, 45 cook)
1/2 a medium red cabbage
90ml (5 tbsp) of olive oil
1 tsp of nutmeg
3 tsp of salt
3 tsp of ground pepper
4 medium potatoes
1 parsnip
2 small white onions
1 tsp of fennel seeds
4 rainbow carrots
12 (+/-) Brussel sprouts
10 leaves of cavolo nero (ideally around 20cm long maximum)
1 tsp of powdered vegetable stock
2 tsp of soy sauce
1 bramley cooking apple
100ml water
1 tsp of multigrain mustard
2 sprigs of fresh rosemary, destemmed & chopped
Preheat the oven to 220C.
Halve the half cabbage, and gently loosen the leaves to be able to brush oil in between.
In a small bowl, mix together 1 tablespoon of olive oil, the nutmeg, a pinch of salt and a pinch of pepper to form a smooth dressing. Using a basing brush (or your fingers) rub the dressing in between as many leaves of the red cabbage quarters as you can get into, fully covering the outside when you’re done.
Place the cabbage quarters with their cut side up on a large baking tray and roast them for 10 minutes on the middle shelf of the preheated oven.
As they roast, cut the potatoes and parsnip into large chunks, cover them with water in a saucepan, add a teaspoon of salt and bring them to the boil with the lid on - this should take about 10 minutes. Test if they are done by use the point of a knife to stab them: if they slide off the knife they’re cooked.
As the potatoes boil, roughly chop the onion and fry them with a tablespoon of olive oil, the fennel seeds and a pinch of salt in a saucepan on medium heat for about 5 minutes, until the onion has softened down.
Prepare the carrots and sprouts by quartering the carrots and cutting them into sticks about 5 cm long, and quartering the sprouts.
When the cabbage has finishes it’s first 10 minutes, remove it them the oven and move them to one side of the baking tray. lay the cavolo nero leaves at the other end of the baking tray, drizzle some oil on and salt lightly. Return the tray to the oven and roast for a further 10 minutes.
Add the carrots to the frying onion and cook with the lid on for about 10 minutes, stirring regularly.
Drain the potatoes and parsnips when they have cooked and set them aside ready to mash.
Toss the quartered sprouts in 1 tablespoon of olive oil, a pinch of pepper, the powdered vegetable stock and a teaspoon of the soy sauce, then fry them on a high heat until they have browned well on all sides - about 5 minutes.
Peel and cube the bramley apple and cook it with 50ml of water for 10-12 minutes on medium heat with the lid on, until it reduces to a compote.
When the sprouts are browned, add 50 ml of water to the pan and let if fry off before removing them from heat - about 3 minutes).
Mash the potato and parsnip with 2 tablespoons of olive oil, 1 tablespoon of water, 1 teaspoon of multigrain mustard, 1 teaspoon of soy sauce, the chopped rosemary and a pinch of salt - until it is smooth.
Serve a quarter cabbage per person, top it off with apple compote and serve them with the sprouts, carrots and mash.
Check this recipe out on Instagram!