Roasting for Maximum Flavor
Roasting is the step that takes roasted peach & sage cabbage soup from good to unforgettable. The cabbage wedges—cut about 3 inches at the widest point—develop crispy, golden edges with a toasty, slightly sweet flavor. The peaches, peeled and sliced into thick ¾-inch wedges, caramelize just enough to deepen their sweetness without losing that fresh, juicy bite. Once the cabbage comes out of the oven, let it cool for a few minutes, then cut it into bite-size chunks before it heads into the pot.
Here’s how I do it:
Preheat the oven to 400°F.
Cut the cabbage into chunky wedges, about 3 inches at the widest point, so it stays together while roasting. Peel the peaches, then slice them into thick wedges about ¾-inch wide to keep them from shriveling in the heat.
Toss the cabbage and peaches separately in olive oil, salt, and a little pepper. Spread them out on two sheet pans so they aren’t crowded—roasting is all about giving them space.
The cabbage usually needs around 20–25 minutes to get those golden, crispy edges. Peaches take less time—about 15 minutes—so I slide them in after the cabbage has been roasting for 10 minutes.
One thing I always notice is that roasting fruit alongside veggies perfumes the whole kitchen. The smell alone will make you excited to eat this soup.
When the cabbage comes out of the oven, let it cool for a few minutes, then cut it into bite-size chunks before adding it to the pot. Once both are roasted, I set them aside while I start the broth. And yes, all those little crispy bits stuck to the pan? They go in the pot too. That’s concentrated flavor you don’t want to waste.