Roasted hispi cabbage with a garlic & chilli crumb
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8-10
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.
