Baked vegetables on cabbage

• Pre heat oven to 220.
• Prepare a marinade of the oil and spices, and split into 3 portions
• Add the potato wedges into one portion, mix well to make sure its covered with the oil
• Spray or add few drops of oil into the baking pan, add the potatoes in once layer.
• Keep it for baking with the timer set to 10 minutes
• Peel a couple of large leaves off the cabbage, and dip it into the second portion of the oil. Keep aside
• Chop the remaining cabbage into wedges and add it to the second portion of the oil, leave to marinate.
• After about 5 minutes, open the oven and remove the baking tray.
• Move the potatoes to one side and add a layer of the cabbage leaves and return to oven and keep to bake

• Cut babycorns vertically and peppers into thick strips and add to the oil. Mix well and let it set
• Once the timer beeps take the pan out and add balance vegetables over the cabbage leaves. Set timer for 10 minutes and bake
• When the timer goes off take out the tray, and gently move vegetables, except the cabage leaves to a another dish.
• Scrape off the cabbage leaves carefully from the pan and place on the serving dish as a base, and place the baked vegetables over it

Serve hot with mustard and cashew cream cheese,  you could also drizzle a dash of tabasco over it just before serving