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