braised & roasted red cabbage

Since Winter arrived I’ve been mostly braising or roasting veggies for lunch and dinner. I don’t know why but I can’t think of any other cooking methods when I am cold. It isn’t as cold here in LA as in NY but here the houses aren’t as warm, the central heating that we have in this house isn’t as effective as the radiators we had in our apartments in New York (we had to open a window because it was too hot inside). I constantly make tea, soups and stews to keep myself warm.  

HAPPY NEW YEAR by the way!

About this dish: I had something similar in a restaurant in Israel and since then I am hooked. What makes it so good is that its meat is  sweet and tender and the outer leaves are crunchy. It’s also very filling. You can serve it with lemony tahini or the dressing in the recipe. 

braised & roasted cabbage

Category: appetizer

Servings: 4

braised & roasted cabbage


  • 1 red or green cabbage
  • 1 cup white wine
  • 1 cup filtered water
  • ½ teaspoon black peppercorns
  • 1 bay leaf
  • 1 teaspoon salt
  • Olive oil
  • 2 tablespoons mayonaise
  • 1/4 cup cooking liquid
  • Small piece preserved lemon or 1 teaspoon lemon zest or 1 teaspoon lemon juice
  • salt
  • Chopped parsley for garnish


  1. Quarter the cabbage lenghwise and put it in a pot.
  2. Pour in the wine, water and spices and bring to a boil.
  3. Lower the heat to medium-low, cover the pot and cook for 15-20 minutes.
  4. Remove the cabbage from the pot but DON’T discard the cooking liquid. Preheat the oven to 400°F/200°C.
  5. Put the cabbage on a baking tray, lined with baking paper (optional) and drizzle olive oil over it. Roast it for 10 - 15 minutes or until the edges are golden brownish.
  6. Meanwhile make the dressing: If you don’t have a blender chop the preserved lemon finely with a knife and mix all the dressing ingredients in a small bowl.
  7. To serve: pour the dressing on a big rimmed plate then place the cabbage wedges on and garnish with parsley.

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