Pic of Whole baked 'cremated' cabbage

Whole baked 'cremated' cabbage

Show ingredients

Vegetarian mains

Whole baked 'cremated' cabbage

Side Serves 2 50 min
This is quite possibly the simplest cabbage recipe ever – involving no prep, and using the whole vegetable, meaning no waste. Creamting any kind of vegetable sound odd, but trust us on this one! Baking the cabbage whole means that the outer leaves create a hard shell which allows the inside leaves to steam in their own juices. We topped ours with burnt butter, orange segments and toasted nuts. This is a gorgeous combination, but you can try other toppings should you wish. Serve as a side or small plate.

Cook's notes

This works well in pizza ovens, wood fired ovens and even on the coals of a BBQ.



  • 1 savoy or pointed cabbage

For the toppings:

  • 2 tbsp butter
  • Half an orange, or 1 clementine
  • 20g cashew nuts
Image of Whole baked 'cremated' cabbage


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Preheat your oven to its hottest setting.
  • Step 2

    Cook the cabbage whole for around 40 minutes, until all the outer leaves are charred and dark brown – they should look burnt and be crispy and flakey.
  • Step 3

    While your cabbage is in the oven, prepare your toppings. Toast the cashews in a dry frying pan. Once they start to brown, remove from the heat and roughly chop.
  • Step 4

    Next, peel an orange and break it in half. Pull apart the segments and peel each one (you can leave the skin on if you prefer). Cut each segment in half, widthways.
  • Step 5

    Put a saucepan on a high heat and add 2 tbsp of butter. Cook until it starts to brown, then turn off the heat.
  • Step 6

    Once your cabbage is done, remove it from the oven and cut it in half. The inside should be hot and steamy, and perfectly cooked. Spoon over the the brown butter, orange segments and the toasted cashews.

You may also like…