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