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braised & roasted cabbage

Course: Appetizer
Servings: 4
Author: Shelly


  • 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
  • ¼ cup cooking liquid
  • Small piece preserved lemon or 1 teaspoon lemon zest or 1 teaspoon lemon juice
  • salt
  • Chopped parsley for garnish


  • Quarter the cabbage lenghwise and put it in a pot.
  • Pour in the wine, water and spices and bring to a boil.
  • Lower the heat to medium-low, cover the pot and cook for 15-20 minutes.
  • Remove the cabbage from the pot but DON’T discard the cooking liquid. Preheat the oven to 400°F/200°C.
  • 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.
  • 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.
  • To serve: pour the dressing on a big rimmed plate then place the cabbage wedges on and garnish with parsley.