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  • 2 tbsp olive oil
  • 2 Hispi cabbages
    quartered lengthways through the base
  • 20g parmesan
    shaved

DRESSING

  • 100g crème fraîche
  • 1 tsp Dijon mustard
  • 1 small clove garlic
  • 1 lemon
    zested and juiced
  • 50g parmesan
    finely grated
  • ground to make ½ tsp black peppercorns

Nutrition: per serving

  • kcal275
  • fat21.3g
  • saturates11g
  • carbs8.2g
  • sugars8.2g
  • fibre5.6g
  • protein9.8g
  • salt0.6g

Method

  • step 1

    Heat the oven to 200C/fan 180C/gas 6. Brush the olive oil over the cut sides of the cabbage quarters and season well. Heat a large non-stick pan (you may need to use two) over a high heat and put the cabbage wedges into the pan, cut-side down. Cook for 4-5 minutes or until charred, then flip onto the other cut side and cook for another 4-5 minutes.

  • step 2

    Transfer the cabbage wedges to a baking tray, cut-sides up, and roast for 15-20 minutes until cooked through.

  • step 3

    For the dressing, put the crème fraîche, mustard, garlic, lemon zest and juice, parmesan and black pepper into a high-speed blender with 2 tbsp of water. Whizz until completely smooth.

  • step 4

    Arrange the cabbage wedges over a large platter and drizzle with the dressing, then shave over more parmesan to serve.

Check out more of our best vegetable side dishes

lemon and mint marinated courgettes

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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