Seared cabbage with lemon and hazelnuts recipe
Look forward to an extra special Sunday lunch for two with this delicious charred cabbage side dish. With a squeeze of lemon and sprinkle of toasted hazelnuts, revamp tender greens in an instant and pair with your favourite roast meats, such as lamb or pork, for a classic roast dinner with a surprising twist. Simply leave out the butter for a dairy-free version.
See method- Serves 2
- 15 mins to cook
- 119 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tsp olive oil
- ½ Savoy cabbage, trimmed, core discarded, finely sliced
- ¼ lemon, juiced
- 15g butter (optional)
- 20g hazelnuts, toasted and lightly crushed
Each serving contains
- Energy
- 495kJ 119.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.5gProtein 4.6gFibre 5.5g
Method
- Heat a large frying pan over a medium heat until very hot. Tip in the oil, then the cabbage in an even layer. Leave for 1-2 mins until slightly charred.Stir, then leave for 1-2 mins to char again. Repeat until the cabbage is tender and charred all over. Remove from the heat.
- Season to taste, squeeze over the lemon juice and add the butter (if using). Stir to combine, then sprinkle with the hazelnuts.
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