Creamy Roast Cabbage

IngredientsQtyProteinFatCHO
Savoy cabbage, 1/2 large or one small
600g
8
.5
22
Olive oil, virgin cold pressed - 1 tablespoons
20ml
0
20
0
Salt to taste
n/a
0
0
0
CREAMY SAUCE
Sour cream (or cream) - 4 tablespoons
80ml
2
15.5
3.5
Butter - 1/2 tablespoon
10g
0
8
0
Mustard seeds (yellow or brown) - 1 teaspoon
1 tsp
0
0
0
Walnuts, finely choped - 1 tablespoon
10g
1.5
6.6
.5

Total per serve

0 0 0

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Serves - 4
per Serve -    150 cal   /   640 kJ
for Dairy Free - replace cream sauce with a tahini sauce   
 

 

Preheat oven to 180 degrees

  • Brush both sides of each cabbage wedge with olive oil.
  • Sprinkle salt, and pepper if desired, over each wedge.
  • Arrange wedges on a baking tray, then place in the preheated over for 15 minutes.
  • Flip the cabbage wedges and continue baking another 15 minutes or until toasted on the edges.


While the cabbage is in the oven prepare the cream sauce.

  • Heat the butter in a small skillet or pan. 
  • Add the mustard seeds and cook until they start to sizzle.
  • Add the walnuts and stir.
  • Remove from the heat as soon as the mustard seeds start to pop.
  • Stir through the cream and season.


Pour the cream sauce over the cabbage and garnish with fresh herbs.

 

  • Prep time - 10mins
  • Cooking time - 30mins
  • Serves - 4

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