Roast savoy cabbage with toasted almonds

Roasting cabbage is something I often overlook. The flavour and texture of roast cabbage will pleasantly surprise you. It would be lovely on its own with perhaps some tahini yoghurt or I like to team it up with a juicy piece of pork.

 

Photo: Simon Lambert
Photo: Simon Lambert
Roast savoy cabbage with toasted almonds

Serves 5

Ingredients
1 savoy cabbage
2 garlic cloves, finely sliced
2 sprigs of rosemary or thyme
1-2 fresh bay leaves
200ml vegetable or chicken stock, hot
60g butter, drizzle of extra virgin olive oil for serving
100g almonds, roughly chopped
30g Parmesan cheese, freshly grated
sea salt flakes and freshly ground pepper
1 lemon, juice

Method
Preheat oven to 200degC.

Remove any discoloured or tough outer leaves of the cabbage. Cut in half and then divide the cabbage into 4cm wedges and cut through leaving the stalk on as this holds it together.

Place the cabbage wedges into a ovenproof dish, sprinkle over the garlic and herbs. Season with salt and pepper. Pour over the stock, dot butter over each cabbage wedge and cover with foil.

Roast for 15 minutes, turn the cabbage over and cook for a further 15 minutes. Remove the foil and cook uncovered for another 10 minutes so it colours and the liquid is absorbed.

While the cabbage is roasting, toast the almonds on a baking tray in the oven until golden (about five minutes).

Remove from the oven and toss with a little salt.

To serve the cabbage wedges, squeeze over a little lemon juice, grate a little Parmesan cheese, scatter over the toasted almonds and finish with a drizzle of extra virgin olive oil.

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