There are so many celebrations during the winter season, marked by warmth, symbolism, and a deep reverence for ritual. Since my family celebrates both sides of my parents' cultures, with Christmas and Hanukkah, as well as Egyptian Christmas, it’s a magnificent time. There are marvellous feasts during this time, where light, food, and family intertwine.
Hanukkah (Chanukah), in our Egyptian Sephardic tradition, is less about spectacle and more about intention—light gathered gently, food prepared with care, and rituals repeated in quiet devotion.
Delicious food with oil takes centre stage, honouring the miracle whilst grounding the celebration in the everyday rhythms of the kitchen. It is a flame of purpose rather than possession, a reminder that beauty, like light, is meant to be shared. This easy-to-make cabbage recipe is a modern twist on what I love to serve alongside our hearty feasts.
At the table, cooking flavours and spices balance and restrain, allowing ingredients to speak softly but clearly. In this simple but tasty version of roasted cabbage, I have prepared a veggie dish that works as a side for Hanukkah. Cabbage is pretty much a staple in our cooking. From Egyptian stuffed cabbage to red cabbage salads, I decided to go a different route this time, inspired by my older red cabbage recipe with cheese here. This roasted red cabbage is both rustic and refined, and dressed primarily in olive oil, sumac, and thyme.
It's the kind of dish that sits comfortably alongside traditionally fried classics for the season, offering brightness and depth without the heaviness. Simple, unique, unfussy, and generous, it reflects the way many Sephardic recipes are passed down: adaptable, seasonal, and deeply nourishing.
There is also space during Hanukkah to honour women through Chag HaBanot, a tradition marked by singing, sweets, and gratitude for mothers and daughters—an acknowledgement of feminine strength woven quietly into the holiday. It's a moment to gather.
For this year’s table try some of my other favourites, like delicious Sephardic leek patties, Sfenj, my light and fragrant doughnuts, or a humble Sephardic bread for tearing and sharing. These are recipes meant to be made slowly, shared, and remembered—small rituals of care that live on, beautifully, from one generation to the next.
For gatherings where vegetables matter—this roasted red cabbage is dairy-free, kosher, and quietly beautiful.
Special Equipment: 11x17 inch or larger baking tray, baking parchment or greaseproof paper, and pastry brush
Depending on your oven, you may only need the suggested time. But, if you want your cabbage to be a bit crispier, leave it in the oven for an extra 5 minutes or so. You should still have some cabbage leaves that are not crisp; this is what you want. Watch it closely and remove from the oven when it's tender and to your preferred crispness. This cabbage recipe is best enjoyed alongside other sides with your favourite protein, or eaten alone.
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