Easy recipes, dining projects and food publications by Clementine Day.

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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Whole Roasted Cabbage with Lemon, Labneh & Parmesan Pangrattato

If you’ve never had whole roasted cabbage you are really missing out. Cooked over a couple of hours, the cabbage goes blackened and crispy on the outside and unbelievably creamy inside. 

Sometimes when I roast a cabbage, I slice a cross into the top and stuff it with yummy things like prunes, apple or buttermilk soaked breadcrumbs but it’s also completely perfect by itself. 

If you are vegan, cashew cheese whipped up with some lemon and pepper is a great substitute for the labneh and omit the parmesan from the pangrattato. 


1 whole cabbage (red or white is fine)
4 tablespoons of olive oil
3 teaspoons of salt
1/2 a cup of labneh
1 lemon (juice and zest)
A stale end of bread
1/4 cup grates parmesan cheese
Pinch of pepper


Preheat your oven to 170 C

Mark a cross with a sharp knife into the base of your cabbage. This will help the thicker insides cook properly. 

Rub the cabbage generously with olive oil and salt, making sure to massage it well into the skin and all around to the base.

Place onto a baking tray lined with parchment paper and cook for 2 hours. The outside will blacken, don’t worry. 

Blitz your stale bread in a food processor until you have large bread crumbs, toss with salt, olive oil and half of the parmesan. Pop these into the oven until golden and crispy. About 8 - 10 minutes. 

Combine the labneh (you can use greek yoghurt if you don’t have it) with the lemon, lemon zest and pepper. Top with your whole roasted cabbage and your pangrattato and remaining parmesan. Yum!