ROAST SAVOY CABBAGE WITH TOASTED ALMONDS

Roasting cabbage is something i often overlook.  The flavour and texture of roasted cabbage will pleasantly surprise you. It would be lovely on its own with perhaps some tahini yoghurt or i like to team it up with a juicy piece of pork!

Serves 5

Ingredients

1 savoy cabbage

2 garlic cloves, finely sliced

2 sprigs of rosemary or thyme

1-2 fresh bay leaves

200ml vegetable or chicken stock, hot

60g butter,

Drizzle of extra virgin olive oil for serving

100g almonds, roughly chopped

30g parmesan cheese, freshly grated

Sea salt flakes and freshly ground pepper

1 lemon, juice

Method

Preheat oven to 200C

Remove any discoloured or tough outer leaves of the cabbage. Cut in half and then divide the cabbage into 4 cm wedges and cut through leaving the stalk on as this will hold it together.

Place the cabbage wedges into a ovenproof dish, scatter over the garlic and herbs.  Season with salt and pepper. Pour over the stock, dot butter over each cabbage wedge and cover with foil.  Roast for 15 minutes, turn the cabbage over and cook for a further 15 minutes.  Remove the foil and cook uncovered for another 10 minutes so it colours up and the liquid has been absorbed.

While the cabbage is roasting, toast the almonds on a baking tray in the oven until golden (5 minutes).

Remove from the oven and toss with a little salt.

To serve the cabbage wedges, squeeze over a little lemon juice, grate a little parmesan cheese, scatter over the toasted almonds and finish with a drizzle of extra virgin olive oil.