Roasted hispi cabbage with a garlic & chilli crumb served on a plate

Roasted hispi cabbage with a garlic & chilli crumb

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Prep: 25 mins Cook: 15 mins


Serves 8-10

Enjoy Tom's roasted cabbage with his festive porchetta or a roast ham. It works beautifully as a vegetable side dish

Nutrition and extra info

Nutrition: Per serving (10)

  • kcal191
  • fat14g
  • saturates5g
  • carbs11g
  • sugars4g
  • fibre2g
  • protein3g
  • salt0.1g
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  • 4 tbsp duck fat or sunflower oil
  • 2 medium hispi cabbage, outer leaves trimmed, then quartered lengthways
  • 50g butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the crumb

  • 75g dried breadcrumbs
  • 3 tbsp dried onion flakes



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ tsp garlic powder
  • 1 tsp dried chilli flakes
  • 70g toasted hazelnuts, chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 tbsp chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…


  1. Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.

  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.

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