Roast Savoy Cabbage
Amanda
This roasted Savoy cabbage is so easy to do with little preparation. The cabbage wedges are roasted with oil, seasoning, fennel seeds and Gruyère cheese for a tender inside and crispy outside.
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine British, French
Servings 6
Calories 230 kcal
1 Savoy cabbage 7 tablespoon olive oil 60 g Gruyère cheese 1 teaspoon salt flaked sea salt 1 teaspoon black pepper 1 tablespoon fennel seeds
Trim the cabbage stalk and remove any damaged outer leaves.
Cut in half, through the stalk and then cut each half into 3 even wedges.
Mix the oil, salt, pepper and fennel seeds in a small bowl.
Grate the cheese finely with the grater.
Use a tablespoon of the oil to grease the oven tray.
Lay the cabbage wedges on a flat side on a large roasting tray.
Use the pastry brush to coat the leaves and cut sides with the oil mixture.
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
Roast for 20 minutes and then remove from the oven.
Use a spatula to turn the cabbage wedges over to the other flat side.
Baste with the remaining oil mixture and sprinkle over the cheese.
Return to the oven for another 20 minutes.
Transfer to a serving dish and serve immediately.
Calories: 230 kcal Carbohydrates: 10 g Protein: 6 g Fat: 20 g Saturated Fat: 4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 13 g Cholesterol: 11 mg Sodium: 502 mg Potassium: 375 mg Fiber: 5 g Sugar: 3 g Vitamin A: 1598 IU Vitamin C: 47 mg Calcium: 167 mg Iron: 1 mg
Keyword cabbage wedges, roasted Savoy cabbage