Cabbages are definitely an under-rated vegetable. We get them sometimes in our veg box, and we always try to do something different and creative with them. They’re great in stir fries, soup and as an alternative to rice paper in spring rolls. This plant based sage chilli butter cabbage recipe is so delicious and hearty enough to be the hero piece of any lunch or dinner! And it’s healthy, too – cabbages are packed full of vitamins, calcium and fibre, as well as being low in calories.
Ingredients
1 Savoy cabbage
1 sweet potato
Handful fresh sage leaves
Teaspoon chilli
2 tbsp butter (we used Naturli)
500 ml vegan stock
10 walnuts
Method
Preheat the oven to 180 C.
Place a pan of water on the hob and slowly bring to a boil as you are preparing the cabbage and sweet potato.
Remove the outer leaves of the cabbage, then cut it into six circular wedges through the core.
Put the cabbage circles in a baking tray and pour over the stock. Then cover with foil and bake for 20-25 minutes.
Meanwhile, peel the sweet potato and cut into small chunks. Add to the pan of boiling water and cook until tender. Drain and set aside.
Five minutes before the cabbage is ready, add the walnuts to the baking tray.
Now make the sage butter., Melt the butter over a medium heat, and add the sage and chilli, stirring them in well.
Mash the sweet potato with a little of the butter and season with salt and pepper.
Remove the cabbage and walnuts from the oven and serve drizzled with the sage chilli butter and the sweet potato mash. I served the sweet potato with some salted capers from the local Italian deli that I’ve been obsessed with recently.
If you liked this, try our vegan knishes with potato and dill.