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Seared cabbage with lemon and hazelnuts recipe

Seared cabbage with lemon and hazelnuts

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

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

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Each serving contains

Energy
495kJ 119.0kcal
6%
Fat
9g
medium12%
Saturates
1g
low4%
Salt
0.5g
medium9%
Sugars
6g
low7%

of the Reference intake

Carbohydrate 6.5gProtein 4.6gFibre 5.5g

Method

  1. 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.
  2. 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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