This is scrumptious beyond belief and will tempt non-cabbage eaters to have a taste.
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
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.
There is nothing tricky about this dish, though you do need to handle the wedges of cabbage with care so they don’t collapse.