Lee Holmes’ Roasted Cabbage with Carrot Puree & Herb Oil

This roasted cabbage recipe with carrot puree and herb oil is a delicious way to bring out fresh vegetables’ earthy, sweet flavours. And, when complemented by rich coconut milk and fragrant herbs delivers a perfect balance of textures and tastes. The tender cabbage wedges, paired with the creamy carrot puree, create a hearty yet elegant dish, while the fresh herb oil adds a zesty finish. Whether you’re looking for a side dish to impress or a light main packed with flavour, this recipe for Roasted Cabbage with Carrot Puree & Herb Oil by Lee Holmes offers a satisfying blend of textures and tastes sure to elevate your meal.

INSTRUCTIONS

1 large green cabbage, outer leaves removed, cut into quarters  
2 tbsp extra-virgin olive oil  
1 tbsp garlic powder  
Salt, to taste  
2 garlic cloves, peeled  
2 tbsp extra-virgin olive oil  
½ cup coconut milk  
50 g butter, melted  

CARROT PUREE

4 large carrots, chopped into rounds or chunks  
1 brown onion, peeled and quartered  
2 garlic cloves, peeled  
1 tbsp extra-virgin olive oil  
Salt, to taste  
½ cup coconut milk  
50 g butter, melted  

HERB OIL

1 bunch fresh parsley  
½ cup extra-virgin olive oil  
2 tbsp apple cider vinegar  
Salt, to taste  

INSTRUCTIONS

1. Preheat oven to 200°C (400°F). Line two baking trays with baking paper.  
2. Place cabbage quarters flat on one baking tray. Drizzle with olive oil, sprinkle with garlic powder, and season with salt. Roast on the top shelf for 45 minutes or until golden and softened.  
3. Place carrots, onion, and garlic on the second baking tray. Drizzle with 1 tbsp olive oil and season with salt. After 25 minutes, move the cabbage to the lower shelf and roast the carrots on the top shelf for 20 minutes until tender and browned.  
4. Scoop the roasted carrot mixture into a food processor. Add coconut milk, butter, olive oil, and salt. Blitz until smooth. Adjust consistency with more coconut milk, if needed. Set aside.  
5. For the herb oil, blend parsley, olive oil, apple cider vinegar, and salt until smooth. Pour into a sauce boat.  
6. Reheat the carrot puree if necessary. Spoon 3 large tbsp onto each serving plate. Top with roasted cabbage and a drizzle of herb oil 

This Roasted Cabbage with Carrot Puree & Herb Oil recipe is an extract from Lee Holmes’ 10th book Nature’s Way to Healing  – A Long Covid Guide (Rockpool Publishing).