Roasted red cabbage wedges

Cabbage, red or white, is almost always available in our kitchen. It’s so versatile and for this dinner we made wedges and roasted them in the oven with garlic, lemon and pecorino cheese on top!

Oven roasted red cabbage for dinner.

Red cabbage w. pecorino cheese

  • One head of cabbage
  • A few garlic cloves
  • One lemon, juice and zest
  • Coconut oil, melted
  • Pecorino cheese
Pretty red cabbage wedges.
  1. Heat the oven to 200°C.
  2. Cut the cabbage head in wedges and place in an oven ramekin.
  3. Mince the garlic cloves and zest the lemon. Rub it into the wedges. Slice the lemon and squeeze the juice on top as well.
  4. Pour some liquid coconut oil on top, add salt and pepper and place in the oven for about 40 minutes.
  5. Grate the cheese and spread on top of the wedges, put back in the oven for another 10 minutes.
Oven roasted red cabbage with grated cheese.

The cabbage was served with some leftover meat patties and a piece of cow’s heart, saurkraut and green olives. Top with a click of butter and some olive oil before eating!

A nice paleo dinner.

Happy cabbage cooking,

Cecilia & Magnus


Melon, roquefort, chili and cacao nibs

Finding nice organic cheese made of sheep or goat milk (that aren’t feta cheese) is not very easy, unfortunately, and the ones that are available are usually really pricy. However, the other week we went shopping at a supermarket on the other side of town and found a wonderful organic roquefort. We have had that one before and it is truly amazing in the deepness of its flavours.

Roquefort with melon, chili flakes and cacao nibs.

On our grocery shopping at FRAM this week we picked up a fresh melon and we thought we would make a nice dessert (or pre dish?) combining that with the roquefort!

The ingredients for the dessert.

Melon and roquefort plate

  • Melon of your choice, preferably a “meaty” one
  • Roquefort
  • Cacao nibs
  • Chili flakes

We cut the melon in half, removed the peel and seeds and cubed it. Next some of the roquefort was added and sprinkled with cacao nibs and chili flakes. As simple as that.

Before starting with the dish one should make sure that the cheese has reached room temperature in order to bring out as much of the flavor as possible. So, taking it out of the fridge a good 30 minutes before serving is usually a good move.

Really cool combination of flavors.

Roquefort is such a wonderful ingredient with so very different flavours compared to what we are used to. We had it a few times during our year in Dublin, so we do have a fair idea of what to combine it with, but we haven’t tried melon before.

It turned out to be a really interesting combination with the complexity and deepness of the flavors from the roquefort and the spicy chili together with the sweetness of the melon. Don’t forget the cacao nibs for the crunchiness and addition of some bitterness.

Simple and quick dessert.

We were really happy with how this dessert turned out. Definitely a keeper for when we would like to end a dinner with an interesting and surprising dessert.

Hope you enjoy it! Let us know of your favourite ways of having roquefort!

Cecilia & Magnus