Roasted hispi cabbage with a garlic & chilli crumb

Enjoy Tom's roasted cabbage with his festive porchetta or a roast ham. It works beautifully as a vegetable side dish

  • Prep:25 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 191
  • fat 14g
  • saturates 5g
  • carbs 11g
  • sugars 4g
  • fibre 2g
  • protein 3g
  • salt 0.1g


  • 4 tbsp duck fat or sunflower oil
  • 2 medium hispi cabbage, outer leaves trimmed, then quartered lengthways
  • 50g butter, diced
  • 75g dried breadcrumbs
  • 3 tbsp dried onion flakes
  • ½ tsp garlic powder
  • 1 tsp dried chilli flakes
  • 70g toasted hazelnuts, chopped
  • 2 tbsp chopped sage


  1. Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.

  2. Heat oven to 180C/160C fan/gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the butter and bake for 15 mins until the crumb is golden.

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