Baked Carrots and Cabbage

This is an incredibly simple vegetarian accompaniment to any classic Greek stew such as Stifado or Kleftico.


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


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) and place in foil, season with salt and pepper and drizzle with olive oil and seal in the foil. Bake both carrots and cabbage with a stew or roast (about 2 hours on a low oven).

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