Roasting must be my favourite way to prepare cabbage, especially those charred bits, they taste sooooo good! You can easily serve them as the star of a meal and the best thing? They’re super easy to make!
The stew if my version of a “Marry Me” stew with ingredients I had lying around. It’s generally a creamy, savoury stew and this one hits all the spots. Softly stewed leeks and salty sun-dried tomatoes, a match made in heaven!
Fun fact: Did you know that tomatoes are also considered a source of umami? And the sun-dried versions contain up to 3 times more umami than fresh!
The combination of roasted cabbage with this creamy, umami-packed stew is just perfect—simple ingredients, big flavours, and minimal effort.
Why You’ll Love This Recipe
✔️ Big Flavour, Simple Ingredients – Everyday veggies turned into something special. ✔️ Roasted to Perfection – Crispy, caramelised cabbage with irresistible charred edges. ✔️ Creamy & Comforting – A rich, savoury stew that hits all the right notes. ✔️ Naturally Umami-Rich – Sun-dried tomatoes bring deep, intense flavour. ✔️ Easy Weeknight Meal – Minimal prep, maximum satisfaction.
So, let’s get cooking! Here’s how to make Roasted Cabbage with Creamy Leek & Sun-Dried Tomato “Marry Me” Stew—a simple dish that’s full of bold, comforting flavours.
Roasted Cabbage with Creamy Leek & Sun-Dried Tomato “Marry Me” Stew—a simple yet flavour-packed dish with caramelised cabbage, a rich creamy leek sauce, and umami-loaded sun-dried tomatoes. Perfect for an easy, comforting weeknight meal.
Ingredients
Cabbage
3 tbsp Olive oil
Pepper
Salt
1/2 head Cabbage (white or red are both fine), sliced into moons
Stew
1 tbsp Olive oil
1 Large white onion, finely chopped
2-3 Garlic cloves, grated
1 Large leek, washed & thinly sliced
1/2 cup White wine
1 tbsp tomato paste
1 cup sun-dried tomatoes, roughly chopped
2 cans chickpeas, drained and rinsed
1 pinch chili flakes
1/2 stock cube , vegetable or chicken
1/2 cup Parmesan cheese, freshly grated (+ more when serving)
2 heaped tbsp crème fraîche , regular cream or a vegan option work too
A few leaves of basil for garnish
Zest of 1 lemon, optional
Method
Cabbage (5 minutes prep, 50 minutes roasting)
1)
Preheat the oven to 200°C.
2)
Pour olive oil, pepper and salt onto a baking tray and add the sliced cabbage. Move it around to coat. Flip them over and repeat, making sure they’re coated on alle sides.
3)
Roast for 30 minutes, flip the cabbage slices, then roast for another 20 minutes until nice and browned. A few charred bits ad extra flavour. In the meantime make the stew
Heat 2 tbsp olive oil in a heavy based pan and add the onions. Sauté for 3 min until softened, add the garlic and leeks. Stir to coat.
2)
When bubbling pour in the wine and seal with the lid. Let steam on low heat for about 10 min until the leeks are softened.
3)
Add the tomato paste and sun-dried tomatoes. Stir to mix well, sauté for 5 min.
4)
Pour in the chickpeas, 1.5 cans of water, the crème fraîche, parmesan cheese, stock cube. Season with pepper, salt and chili flakes. This is also the time to add the lemon zest, if using.
5)
Stir and let simmer for another 10 minutes.
To serve
1)
Divide the stew over the plates and lay the roasted cabbage steaks over the top. Garnish with freshly torn basil leaves, some extra parmesan cheese and a good drizzle of olive oil.
Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.
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