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Roasted hispi cabbage with a garlic & chilli crumb | Daily Dine

Roasted hispi cabbage with a garlic & chilli crumb

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

side-dishcabbage🍂winter

0

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 8

Nutritional Information

Calories:191 kcal

Carbohydrate:11 g

Fat:14 g

Dietary Fiber:2 g

Protein:3 g

Saturated Fat:5 g

Sodium:0.1 mg

Sugar:4 g

Ingredients

4 tbsp duck fat or sunflower oil

2 medium hispi cabbage outer leaves trimmed, then quartered lengthways

50g butter diced

75g dried breadcrumbs

3 tbsp dried onion flakes

1/2 tsp garlic powder

1 tsp dried chilli flakes

70g toasted hazelnuts chopped

2 tbsp chopped sage

Instructions

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.