Roasted Red Cabbage with Hazelnuts & Goats Feta

Roughly chopping the cabbage into chunks requires little culinary effort plus allows the cabbage to crisp up in some parts whilst getting soft and deliciously sweet in others. Combine that with crunchy hazelnuts and creamy feta this side will not disappoint.


1/4 red cabbage – chopped into bite-sized chunks
1-2 Tbsp olive oil
2 Tbsp red wine vinegar
50g of creamy feta cheese
2 Tbsp hazelnuts (roasted and roughly chopped


1. Preheat oven to 200 degrees

2. Cut cabbage into bite sized chunks. Place on an oven tray, drizzle with olive oil, salt and pepper, toss to coat and loosen some layers whilst keeping others intact.

3. Cook for approx. 15-20 min, cabbage should be well cooked and charred in some places.

4. To the cabbage add red wine vinegar, feta and hazelnuts. Toss and transfer to a serving dish.


Feel free to swap red cabbage for white or savoy cabbage.

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