Oven-Roasted Cabbage Wedges with Caper Raisin Relish
Created by Laura Wright from the First Mess
A note from Claudia
The “Amateur Vegan Chef”
Wow! "The cabbage is so yummy," David Iscove texted me right after dinner the other night. This is a recent, December 6, 2023, post from Laura.
This was oh so easy to make and in hindsight I wished I had used a little larger head of cabbage. I don't know if C&D had any left over Caper Raisin Relish which would be an indicator for a larger head than the one I used.
My primary challenge in preparing vegan meals in advance is how well it will keep in the fridge and re-heating. Usually I store salad dressings, toppings, and crispy items in separate containers for C&D to add once ready to plate for their meal..
Ingredients
Cabbage
1 small cabbage, cut into 6 wedges (cabbage should weigh about 1200 grams)
3 tablespoons olive oil
sea salt and ground black pepper, to taste
Caper Raisin Relish
¼ cup golden raisins
3 tablespoons capers
1 tablespoon lemon juice
1 tablespoon sherry vinegar
3 tablespoons olive oil
¼ teaspoon ground chilies
1 small clove garlic, finely minced with a Microplane
½ teaspoon vegan Worcestershire sauce
3 tablespoons chopped flat leaf parsley
sea salt and ground black pepper, to taste
To Serve
chopped toasted almonds
Instructions
Preheat the oven to 450°F. Set a naked baking sheet in the oven while you prep the cabbage.
Brush the cabbage wedges all over with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning in with your hands to ensure the cabbage is adequately covered. Carefully remove the hot baking sheet from the oven and set it down. Place the cabbage wedges with one of the cut sides down onto the baking sheet. You should hear a sizzle!
Slide the baking sheet into the oven and roast for 25-28 minutes, flipping the pieces over at the halfway point. The finished cabbage will be well-browned and tender when pierced at the core with the tip of a knife. Give the cabbage a quick broil at the end for extra browning if you like.
While the cabbage is roasting, make the caper raisin relish. Set the raisins in a small bowl and cover them with hot water. Let them sit for 5-10 minutes before draining.
To a medium bowl, add the plumped up and drained raisins, capers, lemon juice, sherry vinegar, olive oil, chilies, garlic, vegan Worcestershire sauce, parsley, salt, and pepper. Stir well to combine.
Once the cabbage is done roasting, transfer it to a platter and top with the caper raisin relish, toasted chopped almonds, and extra parsley if you like.