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Ingredients
Method
- 4 tbsp duck fat or veg oil
- 2 medium hispi cabbage, quartered lengthwise
- 50g diced butter
- For the Crumb
- 75g dried breadcrumbs
- 3 tbsp dried onion
- ½ tsp garlic granules
- 1 tsp dried chilli flakes
- 70g chopped toasted hazelnuts
- 2 tbsp sage leaves, chopped
- Mix together all of the crumb ingredients in a bowl with some seasoning. Heat the oven to 180C, and heat up the duck fat or veg oil in a flameproof roasting tin. Sear the cabbage wedges until the cut sides are slightly burnt, then turn them over and scatter the cut sides with the crumb mix. Dot with butter, and bake for 15 mins until golden. Serve as a festive side dish.
15 mins
8 serving
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