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Roast savoy cabbage with orzo

a roasting tray filled with sliced cabbage and tomato on a green napkin with a white wooden background

Roast savoy cabbage with orzo

Name: Roast savoy cabbage with orzo
Total time: 1 h
Yield: 4
Ingredients: 1 large savoy cabbage cut through the core into 8 wedges; 2 tbsp olive oil; 100ml white wine (vegan if needed); 750ml vegetable stock; 3-4 tbsp harissa or tomato pesto; 300g orzo; 200g spinach; 1 lemon zested and juiced; 50g pitted black olives; 50g artichokes in oil sliced; 50g sundried tomatoes sliced; a bunch parsley, dill or chives snipped; parmesan (or vegetarian alternative) to serve (optional)

Anna Glover

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Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.1 ratingRate

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A great vegan alternative to the classic Sunday roast, plus there’s minimal washing up as it's all cooked in one tray. Choose harissa for a spicy kick, or tomato pesto for a more rounded, umami flavour

Vegan

Vegetarian

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Alternatives

Complete the dish

Make this impressive roast savoy cabbage dish, then check out our vegan wellington, vegan nut roast and more vegan roast recipes.

Ingredients

Nutrition

1 large savoy cabbage

cut through the core into 8 wedges
2 tbsp olive oil
100ml white wine (vegan if needed)
750ml vegetable stock
3-4 tbsp harissa or tomato pesto
300g orzo
200g spinach
1 lemon

zested and juiced
50g pitted black olives
50g artichokes in oil

sliced
50g sundried tomatoes

sliced
a bunch parsley, dill or chives

snipped
parmesan (or vegetarian alternative)

to serve (optional)

Nutrition: per serving

kcal559
fat19.2g
saturates2.7g
carbs67.9g
sugars9.6g
fibre12.5g
protein18.4g
salt1.9g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Put the cabbage wedges in a large roasting tray (at least 5cm deep) with lots of space around each wedge. Drizzle over the olive oil, season well and roast for 25-30 minutes or until the wedges are lightly golden and starting to turn tender.
step 2

Remove from the oven and pour in the wine. Leave to sizzle in the pan for a few seconds, then add the stock and harissa or pesto. Sprinkle in the orzo around the cabbage wedges and mix well until submerged. Scatter over the spinach and cover with foil. Cook for another 20 minutes.
step 3

Add the lemon juice and zest, olives, artichokes and tomatoes. Stir well, mixing the wilted spinach into the orzo, and cook for another 10 minutes, uncovered if the orzo is tender and the stock has been absorbed, or covered, adding 150ml more stock, if the orzo is still firm to the bite. Sprinkle over the herbs, then top with parmesan if you like, or more lemon zest.

Discover our best vegan roast recipes here

Vegan Christmas Nut Roast Recipe For Vegetarian Christmas Dinner

Authors

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Anna GloverSenior food editor

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