Roast dinner vegetables…

[CurlewKate]

I sent a friend in Australia a picture of our Easter Sunday roast dinner (as you do!) and she was surprised to see cabbage on the plate-apparently they don’t do that in Australia. We always have cabbage, carrots, roast potatoes and parsnips as the basics. Sometimes some others-broccoli
or sweet potatoes or whatever we have lying around. Is cabbage normal for you? I said I’d report back!

We sometimes have cabbage.
Always at least two veg - a combination of carrots, parsnips, broccoli (including tender stem or purple sprouting), sprouts, cabbage, cauliflower (including Romanesco), peas, courgette, mashed swede.

Really depends what is in season, and what is in the fridge!

Cabbage, yes. Broccoli and sweet potatoes, no. Some vegetables should not share a space with gravy.

I’m not a big fan of cabbage so don’t have it often. I just think there are lots of nicer vegetables. The only time we tend to have it if I’ve bought one to make coleslaw and then have loads left over to use up.

What do they do with cabbages in Australia then?

For a regular roast dinner we will have cabbage, and carrots. I love cabbage, particularly with a bit of butter and loads of black pepper. Sometimes cauliflower in cheese sauce too and perhaps broccoli. A special roast will be roast veg (beetroot, squash and fennel), carrots, parsnips and then sprouts as well if it’s Christmas

No to sweet potato with roast dinner.
Cabbage is a standard. As are peas, carrots, broccoli, cauliflower, parsnips,

Always some form of brassica. Brussels sprouts in the cooler months of the year, and always at Christmas. Otherwise, at least one out of cabbage, spring greens, broccoli, cauliflower. We also always have carrots, parsnips and potatoes. Mashed swede quite often too. Peas because when the children were little my son didn't like Brussels sprouts and I felt he should have something green on his plate.

We don't often have a roast dinner so it feels like a treat. We had roast chicken on Easter Sunday and it was delicious.

We just have whatever veg is in the fridge / freezer! This weekend was broccoli and parsnips although can also be red cabbage, carrots, peas...

Our local pub does carrots, mangetout and cauliflower cheese as standard veg sides!

I had cabbage (green this time though often red, I messed up with Sunday trading law so bought whatever was in coop!) I also had asparagus and tenderstem broccoli, literally what I had left!)

I love cabbage. Of any sort. We would usually have cabbage, carrots, broccoli, parsnips, cauliflower and peas with a roast, and definitely sprouts if they are in the shops. I always do loads of veg as I'll make bubble and squeak the next day too.

We don't have cabbage because no one except me likes it but we do have broccoli most of the time. I'd never have sweet potatoes or squash with a roast I just don't think they go, and cauliflower cheese is a total no (as is anything in a creamy or cheesy sauce), but we often have roasted cauli.

Cabbage only with beef or pork here. Normal is broccoli, carrots, peas plus cauliflower cheese.

I would normally do broccoli and carrot as standard, and occasionally cabbage and/or cauliflower cheese.
I've seen a few photos floating around on Facebook this weekend with utter travesties of sweetcorn and/or peas on roast dinners!!

My roasts generally consist of carrots, pumpkin, potatoes, cheesy cauliflower and peas or beans (cause mum said we always had to have something green).

And no I don’t think I’ve ever seen cabbage as part of a roast in Australia.
With corned beef definitely.

Red cabbage with leeks sautéed in a pan usually. When I lived in Oz we had Japanese pumpkin (squash) as part of a roast dinner.

We have carrots peas brocoli and sprouts and parsnips

Cheesy Leeks!!

And anything else in the fridge that looks as though it wants using up, to be honest. Sweet potatoes, kale, parsnips, peas... there is no 'wrong' with a roast dinner.

Except broccoli, which is a travesty. A horrible, flowery travesty.

Oh yes I love cabbage on a roast dinner. We mostly have broccoli and carrots as they are what everybody will eat but will sometimes have parsnip (gross but DHs fave) cabbbage, carrot and swede mash, asparagus. Sometimes peas and sweetcorn.

Did your mother shout “Why isn’t there anything green on that plate!” at Masterchef like I do?🤣

We didn’t have cabbage with a Sunday roast when we were kids, and so it never occurs for me to cook it now. We did have sprouts at Christmas though, cooked with bacon and chestnuts. The green component of a Sunday roast was generally peas, but might be broad beans, runner beans, kale or broccoli if they were in season. Potato, parsnip, carrot and, if beef, Yorkshire pudding, were the other Sunday roast staples.

We also didn’t have cauliflower cheese, so again I don’t consider that an essential of a roast. I agree that cauliflower needs cheese to give it flavour, but cheese does not go with meat or gravy so it doesn’t belong with a roast. Disappointingly, cauliflower cheese seems to be coming more prevalent as a side, but often served separately so it’s easily avoided!

Rarely cabbage but usually we have Kale!
Always carrots, roast parsnips, then sometimes broccoli or cauliflower cheese.
I usually mix up the third veg but keep carrots and kale as they are our faves.

Both in NZ and here in the UK, we often have/had cabbage. Some people have very limited ranges of veges they eat and serve though.

Oh I forgot the absolute best with roast chicken - my mum's homegrown runner beans!! Just can't be beaten 😁

I'm Australian and recall cabbage.

No to sweetcorn though. And no to broccoli. For us it would be roast potatos; cauliflower cheese perhaps; peas, roasted carrots and roasted pumpkin my favourite. I have never found a pumpkin in the UK that tastes like the pumpkins at home. My mother always uses Jap pumpkins. Utterly delicious.