Roasted hispi cabbage with a garlic & chilli crumb
Serves 8-10
Easy
Prep:
Cook:
Enjoy Tom's roasted cabbage with his festive porchetta or a roast ham. It works beautifully as a vegetable side dish
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- 4 tbsp duck fator sunflower oil
- 2 medium hispi cabbageouter leaves trimmed, then quartered lengthways
- 50g butterdiced
For the crumb
- 75g dried breadcrumbs
- 3 tbsp dried onionflakes
- ½ tsp garlic powder
- 1 tsp dried chilli flakes
- 70g toasted hazelnutschopped
- 2 tbsp chopped sage
Nutrition: Per serving (10)
- kcal191
- fat14g
- saturates5g
- carbs11g
- sugars4g
- fibre2g
- protein3g
- salt0.1g
Method
step 1
Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.
step 2
Heat oven to 180C/160C fan/gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the butter and bake for 15 mins until the crumb is golden.
