ROASTED HISPI CABBAGE WITH A GARLIC & CHILLI CRUMB

Roasted hispi cabbage with a garlic & chilli crumb image

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

Provided by Tom Kerridge

Time 40m

Yield Serves 8-10

Number Of Ingredients 9

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
½ tsp garlic powder
1 tsp dried chilli flakes
70g toasted hazelnuts , chopped
2 tbsp chopped sage

Steps:

Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.
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.

Nutrition Facts : Calories 191 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium