Healthy Vegan Lunch: Roasted Root Veggies and Sauteed Cabbage
We are lucky enough to get a beautiful veg box delivered once a week. It’s full to the brim with beautiful, fresh, seasonal produce. It’s super colourful, even at this time of year, and we love to take ten minutes once it has arrived to have a good rummage through it, seeing what’s there and teaching the children which vegetable is which.
As you may imagine, the food in January is very similar to the food in December and very root vegetable heavy. Once you start to eat seasonal and local produce you get used to less variety over the weeks and learn instead to develop new meals and recipes to keep things interesting.
This was a meal I created to help us get through the root veg but to also eat the cabbage. We were getting a cabbage a week and the first week where one turned up I completely freaked; it brought back memories of boiled cabbage and relatives trying to convince me to try it because “it’s nice”. No. It never was. I have no space in my life for boiled cabbage.
So I did a bit of trial and error and it turns out that cabbage is just the same as everything else in the food of world; great if you fry it! Also, as I cut the cabbage into very thin strips it’s technically sauteed so it gets a cool French name too. Win-win.
Honestly, the cabbage in this recipe is a game-changer. I did not like cabbage before I had it like this and now I frigging love it. We easily eat a cabbage a week with no complaints!
Serves 2 generously.
Ingredients
Roasted Root veggies
- 1 medium potato
- 1 carrot
- 1 parsnip
- 1/4 medium swede
- 1 small sweet potato
- 30g vegan feta or cheese of choice
*literally any root veggies you have will work for this. I also sometimes use butternut squash or beetroot if I have them.
Sauteed cabbage
- 1 tbsp cold pressed rapeseed oil
- 1 tbsp vegan butter
- 1/2 cabbage (we use savoy)
- 1 tsp cider vinegar
- Salt and pepper
Method
- Preheat your oven to 180C and grease a big roasting tin with oil before seasoning generously with salt, pepper and garlic powder.
- Chop your veggies into 1 cm chunks and pop them into your roasting tin. Place into the oven and cook for 25-30 minutes until they are cooked and golden brown. If you are adding feta, add 5 minutes before the end of the cooking time.
- 15 minutes before the roasted veg is ready thinly slice you cabbage.
- Heat the oil and butter in a heavy based saucepan (cast iron is best) before adding your cabbage and cooking it for 10 minutes, stiring occassionally.
- After 10 minutes, once it has softened, season generously with salt and pepper and add the cider vinegar. Give it one last stir and serve it up on half of your plate with the lovely roasted root veggies on the other half.
We have this for lunch two or three times a week in the winter and it really hits the comfort food spot while also being super healthy. If you give this a try I would really love to hear what you think of it so please do let me know in the comments.
Happy sauteeing,
Livvy and Summer
