Wintry cabbage hash

This recipe works well with any in-season root veg – we used parsnips but also try celeriac, sweet potato or turnips.

Less than 45 minutes       

Serves 4                                     


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  • Glug canola oil 
  • 1 onion, chopped 
  • 3 carrots, peeled and sliced into rounds 
  • 1 Tbsp (15ml) smoked paprika 
  • 1 packet (180g) parsnips, peeled and cubed 
  • 1 head (about 500g) red or white cabbage, cut into wedges 
  • 1 packet (300g) Brussels sprouts, halved 
  • 3 Tbsp (45ml) butter, melted 
  • Juice (60ml) and grated peel of 1 lemon or 2 limes 
  • 2 cloves garlic, sliced 
  • Handful fresh herbs, chopped 
  • 1 packet (200g) streaky bacon (optional)  
  • Salt and milled pepper 
  • Thinly sliced spring onion, for serving



  1. Preheat oven to 180°C. 
  2. Heat oil in an ovenproof pan or skillet over medium heat. 
  3. Fry onion and carrot for about 3 minutes. 
  4. Add paprika and parsnip cubes and brown slightly for 5-8 minutes. (Add a dash of water or oil if it gets too dry.) 
  5. Spoon fried vegetable mixture into a greased baking tray, along with cabbage wedges and Brussels sprouts. Toss well.  
  6. Pour over melted butter, lemon or lime peel and juice, garlic and herbs. 
  7. Roast for 15-20 minutes or until cooked through and golden. 
  8. Add bacon, if using, into the dish during the last 5 minutes of cooking time.  
  9. Season well and garnish with spring onion just before serving.  


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