Baked Carrots and Cabbage

Imagine the sun setting over the Cretan hills, casting a golden hue over the landscape, as the aroma of fresh vegetables roasting gently in the oven fills your kitchen.

This simple yet delightful recipe for baked cabbage and carrots captures the essence of Cretan cuisine—fresh, wholesome, and bursting with natural flavors. This dish pairs wonderfully with traditional Greek stews like stifado or kleftiko, making it a versatile addition to your culinary repertoire. Embrace the simplicity and goodness of Cretan cooking, and let these humble ingredients transport you to our beloved island with every bite.

Ingredients

8 small to medium carrots
small head of cabbage
olive oil to drizzle
salt, pepper

Instructions

Peel the carrots, but leave whole (cut lengthwise if very thick). Double wrap in tin foil.

Cut the cabbage into quarters (a quarter of an average sized cabbage per person), season with salt and pepper and place in foil. Drizzle with olive oil and seal.

Bake the foil parcels of both carrots and cabbage with a stew or roast (about 2 hours on a low oven).