Cabbage may not be everyone’s favourite vegetable, but when roasted, it can produce deliciously caramelised wedges of flavour
INGREDIENTS
- 1 Co-op savoy cabbage
- 2 garlic cloves, crushed
- 6 tbsp Co-op olive oil
- 2 tbsp Co-op balsamic vinegar of Modena
- 50g stale breadcrumbs (we used leftover Co-op ciabatta)
- 1 tbsp flat leaf parsley
- 20g hazelnuts
- Zest of 1 lemon, plus wedges to serve
METHOD
- Preheat the oven to 200°C/fan 180°C/gas 6
- Cut the cabbage into 8 wedges and place in a large bowl
- Mix together half the garlic, 4 tbsp of the oil and the vinegar and drizzle over the cabbage
- Rub the mixture all over until the wedges are evenly coated, then arrange on a baking tray and roast for 25 mins
- While the cabbage cooks, blitz the remaining garlic and oil along with the breadcrumbs, parsley, hazelnuts and lemon zest in a food processor until you have a coarse crumb
- Remove the cabbage from the oven and scatter the crumb over each wedge
- Return to the oven and cook for a further 15 mins, until the crumb is golden and crisp
- Serve with lemon wedges on the side for squeezing over
