Roasted Point Cabbage with Orange & Poppyseed Dressing

A nice vegan dish. But also a good companion to poultry, sausage and pork. Just because.



For 4 servings:

1-2 lace bowl heads, 700 g

olive oil

sea salt

For the orange dressing:

1 garlic clove

1 teaspoon of honey mustard

½ organic and washed orange, juice and grated peel

1 dl of rapeseed oil

1 tablespoon whipped cream

1 krm salt

1 teaspoon of poppy seeds


Preheat oven to 200 C° / 390 F°.

Divide and core two small point cabbages. Drizzle some olive oil in a baking dish and place the cabbage with the cut side down. Drizzle then some more oil on top.

Bake for 25 minutes, and after that sprinkle on some sea salt.

Make the dressing by mixing 1 grated garlic clove, 1 teaspoon of honey mustard, the juice and zest of half an orange, 1/4 cup of virgin rapeseed oil and 1 teaspoon of poppy seeds.

Spoon the dressing over the warm cabbage and toss.

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Writer, Stylist
Liselotte Forslin är en matkreatör, receptutvecklare och skribent för både dagspress och månadsmagasin som Damernas värld eller SvD. Matstylist samt propstylist för egna och andras recept i redaktionella samt kommersiella sammanhang. Hon medverkar framför och bakom kameran tillsammans med fotograf och har TV- och radio-erfarenhet med t.ex. TV4.
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Photographer working mainly with food and everything around food which includes traveling, people, nature, anything actually. Making images for magazines, Swedish and international, cook books and advertising agencies.
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