Cut the cabbage into 4–6 wedges, keeping the core intact so they hold their shape. Place each wedge on a sheet of foil, drizzle with olive oil, season with salt and pepper, and wrap tightly.
Arrange the parcels on a baking tray and bake in a static oven at 190°C for about 35–40 minutes, until the cabbage is tender.
Meanwhile, prepare the glaze. In a small saucepan, melt the butter, add the honey and vinegar, and let simmer for 2–3 minutes until slightly thickened.
When the cabbage is done, unwrap the wedges and place them on a tray. Brush with the warm glaze and return to the oven, uncovered, for 5–7 minutes to lightly caramelise the surface.
Grill the chicken breast slices and season with olive oil, salt and pepper.
Serve with a wedge of glazed cabbage. Garnish with edible flowers, if desired.
Every copy helps serve meals to those in need.
Have a zero-waste recipe of your own?
Submit it through the form below and help us grow this shared table.
