Roasted Red Cabbage Wedges with Feta, Walnuts & Pomegranate

Roasting red cabbage in wedges brings out its natural sweetness and gives the edges a lovely caramelised bite. With creamy feta, crunchy toasted walnuts, fresh herbs and jewel-like pomegranate seeds, this dish is full of contrast in both flavour and texture. It also adds a gorgeous burst of colour to the table, so it feels quietly festive — ideal for a winter spread or a special lunch. Serve it warm or at room temperature as a substantial side or enjoy it as a light main.

Ingredients

• 1 medium red cabbage

• Olive oil

• Salt

• 1 tbsp apple cider vinegar

• 1–2 tsp Dijon mustard (to taste)

• Feta, crumbled

• Walnuts, toasted and roughly chopped

• Pomegranate seeds, for sprinkling

• Fresh parsley and mint (or any herbs you love)

Instructions

1. Prep the oven. Heat your oven to 220°C. Line a rimmed baking sheet with parchment paper.

2. Cut the cabbage into wedges. Remove any tough or damaged outer leaves. Slice the cabbage in half lengthwise through the core, then cut each half into 2–3 cm thick wedges. Try to keep the layers intact so the wedges hold together while roasting.

3. Roast. Arrange the wedges on your baking sheet. Drizzle generously with olive oil and season with salt.Roast for 30–40 minutes, flipping the wedges after about 20 minutes. You’re looking for tender cores and lightly browned, caramelized edges.

4. Toast the walnuts + make the vinaigrette.

While the cabbage roasts, toast the walnuts in a dry frying pan over medium heat for a few minutes, until fragrant. Set aside. To make the vinaigrette, whisk together olive oil, apple cider vinegar, and Dijon mustard. Season with salt to taste and whisk until emulsified.

5. Finish and serve.

Arrange the roasted cabbage wedges on a serving platter. Drizzle with the vinaigrette. Top with fresh herbs, toasted walnuts, crumbled feta and pomegranate seeds.

Serve hot or at room temperature.