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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Braised Cabbage and Vegetables

Braised Cabbage and Vegetables

½ medium cabbage
2 medium carrots, peeled and sliced
2 large potatoes, peeled and cubed
1 tsp. garlic powder
1 tsp. oregano
½ tsp. paprika
¾ tsp. sea salt
¼ tsp. pepper
3 tbsp. oil
¾ cup vegetable broth
1 tbsp. chopped parsley

Cut the cabbage in half, and then cut that half into 3-4 wedges.

Place those cabbage wedges on a large baking dish and arrange the potatoes and carrots all around them.

Season the vegetables with garlic powder, paprika, oregano, salt, and pepper.

Using a pastry brush, carefully brush the cabbage and vegetables with oil.

Pour the vegetable broth under the vegetables and cover the whole baking dish with aluminum foil.

Bake for 1 hour at 375°F, remove the foil, and bake for an additional 30 minutes.

Garnish with fresh parsley and serve.

from: eatsomethingvegan.com
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