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

Roasted hispi cabbage with a garlic & chilli crumb

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving (10)
NutrientUnit
kcal191
fat14g
saturates5g
carbs11g
sugars4g
fibre2g
protein3g
salt0.1g
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Ingredients

  • 4 tbsp duck fat or sunflower oil
  • 2 medium hispi cabbage , outer leaves trimmed, then quartered lengthways
  • 50g butter , diced

For the crumb

  • 75g dried breadcrumbs
  • 3 tbsp dried onion flakes
  • ½ tsp garlic powder
  • 1 tsp dried chilli flakes
  • 70g toasted hazelnuts , chopped
  • 2 tbsp chopped sage

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.

Goes well with

Recipe from Good Food magazine, November 2019

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A star rating of 5 out of 5.3 ratings
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