Serves 4 as a side dish
March is a great time of year to eat savoy cabbages and here is a great way to cook one.
Roasting cabbage in the oven adds so much flavour. Each wedge is like a rainbow of textures and means they are soft and juicy from a little steaming yet slightly charred and crispy from roasting. This makes a great accompaniment to steamed fish, a rich stew or roasted meat.
Choose all or some of the suggested toppings below and of course it’s easily vegetarian or vegan if you like.
1 savoy cabbage
2 tbsp olive oil
200g smoked streaky bacon, finely chopped
30g pine nuts
½ lemon, zest and juice
- Preheat the oven to 200°C
- Discard any big, discoloured outer cabbage leaves. With the stalk intact, cut the cabbage into quarters then cut each quarter into 5 wedges. Place the 20 wedges carefully into a colander so they stay together as much as possible
- Boil a full kettle of water and pour it over the cabbage. Leave for a couple of minutes to drain and cool then carefully arrange the wedges in one layer on a baking tray and cover tightly with foil
- Place into the oven for 20 minutes then take out of the oven and remove the foil
- Sprinkle over the bacon bits, if using, and drizzle the whole tray with olive oil then return to the oven, uncovered, for 15-20 minutes
- Add the pine nuts for the last 5 minutes of cooking, if using
- Serve sprinkled with, chilli flakes, parmesan and/or lemon zest & juice
Recipe by Charlotte Simpkins for Freely Fruity