This is scrumptious beyond belief and will tempt non-cabbage eaters to have a taste.
Ingredients
—½ small cabbage 3 Tbsp olive oil ¼-½ tsp chilli flakes, optional Finely grated zest 1 lemon ½ tsp fennel seeds 1 tsp flaky sea salt ¾ cup panko crumbs, crushed a little to make them finer ½ cup freshly grated parmesan cheese Lemon wedges for serving
Method
—1 Preheat oven to 200°C (400F). Trim cabbage then cut into wedges, cutting through the core so the wedges stay together. Don’t make them too thick, but not so thin that they fall apart.
2 Mix oil, chilli flakes, lemon zest, fennel seeds and salt in a dish. Have panko crumbs ready on a plate or on paper towels. Brush each wedge of cabbage with the seasoned oil then coat with crumbs. Lay the prepared wedges on a shallow oven tray lined with baking (parchment) paper – something like a Swiss roll tin/jelly roll pan is perfect.
3 Roast for 15-20 minutes, until golden. Sprinkle with grated parmesan and serve with lemon wedges.
Recipe Notes
There is nothing tricky about this dish, though you do need to handle the wedges of cabbage with care so they don’t collapse.
-
- Mix oil and flavourings and slice cabbage into wedges through the core.
-
- Roasted Cabbage Wedges with Chilli Flakes ready to bake.
Made this on the day we got the email from Julie – it was delish with slow cooked goulash lamb. Will make again lovely flavours with the lemon, chilli and fennel seeds
That sounds a scrumptious combination Louise. Will have to try it myself. Thanks Julie