Charred Cabbage

Try something a little different with this delicious charred cabbage recipe.

Difficulty:

Prep time: 5

Cook time: 30

Serves: 4

Dietry Information

Vegetarian
Gluten Free

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Ingredients

1 large Darts Farm cabbage

1½ tbsp olive oil

1 red chilli, deseeded and finely chopped

2 cloves of finely chopped garlic

25g of hazelnuts, blanched and chopped

60g butter

1 tbsp of finely chopped parsley

1 tbsp of finely chopped corriander

Method

Heat the oven to 200C/180C fan/gas 6. Remove any bruised outter leaves from the cabbage and cut into four to six wedges, keeping the core intact so the leaves stay together. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves. Sprinkle over a pinch of sea salt.

Heat a frying pan until hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, then turn over and cook on the other side for another 6-8 mins. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender.

While the cabbage is in the over, heat the remaining oil in the pan. Fry the chilli, garlic and hazelnuts for 2-3 mins. Add the butter, and stir for a few mins to coat. Stir in the parsley and corriander with some seasoning, then drizzle over the cabbage wedges to serve.