Wholesome and tasty. Added some extra sauerkraut and a sprinkle of Hungarian paprika to finish.
Would love to keep the cabbage more whole. Perhaps just by cooking it for a little less time or cutting the wedges into quarters rather than sixths.
From www.theguardian.com/food/2024/jan/20/roast-cabbage-chana-dal-swede-carrot-bulgur-preserved-lemon-lentils-butternut-squash-feta-yoghurt-yotam-ottolenghi-winter-vegetable-recipes