At Knights Bridge, we believe elegance often lies in restraint. A handful of quality ingredients, treated with care, can create something truly memorable.
This Roast Cabbage with Fennel Spice Rub is one of those dishes—deeply comforting, beautifully aromatic, and effortlessly refined. The fennel develops complexity in the oven, while the cabbage caramelizes to a rich golden finish. Served alongside the 2024 West Block Chardonnay, it is a pairing that feels both grounded and elevated, perfect for a quiet dinner or a table shared with friends.
roast cabbage with fennel spice rub
Serves: 4 | Prep Time: 5 minutes | Cook Time: 30-40 minutes
Preheat oven to 375°
The roasted cabbage can be served on its own or as an accompaniment side vegetable to an entree. Minimal prep time and amazing aromas while roasting in your oven. Enjoy this rich comforting cabbage dish with Knights Bridge West Block Chardonnay.
Ingredients
1⁄2 head of green cabbage (about 1lb.) cut vertically keeping core intact
1⁄3 cup olive oil
2 tablespoons Knights Bridge fennel rub
4 tablespoons sour cream or crème fraîche
4 sprigs of fresh dill
Preparation
Place the half cabbage on a cutting board and slice in half along the core, then slice those halves in half again on the core to yield four wedges. It is important to keep the core in so the wedge stays together.
Place cabbage wedges in a well-oiled oven-proof casserole dish or disposable aluminum half pan and drizzle olive oil on all sides of the cabbage. Take your time and make sure the cabbage is thoroughly coated. Use all the olive oil to ensure the cabbage finishes baking with a slightly crispy texture on the outside and a soft rich texture on the inside. Next, use both tablespoons of fennel rub to season the cabbage on all sides of each wedge. This will help develop the complex flavor and add a charred, slightly crunchy exterior. Spread the seasoned cabbage wedges in the pan so that they are not touching one another. Place the pan on the middle shelf of a preheated 375-degree oven. Cook for 20 minutes or until golden brown on top. Remove pan from oven and carefully flip over cabbage wedges using a large spatula and try to keep the cabbage wedges intact. Return pan to oven and cook for another 15 to 20 minutes or until dark brown and caramelized. Remove from oven and allow to cool slightly. Place cabbage on a plate and garnish with dollops of sour cream or crème fraîche and fresh dill sprigs.
Recipe courtesy of Knights Bridge Estate Chef Justin Wangler