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Chorizo bread salad

13 minutes

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Tuna carpaccio with red cabbage and beetroot

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Steamed cabbage wedges and trout with lemon and dill

15 minutes

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40 minutes

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30 minutes

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Grilled broccoli steaks with white beans, red onions and anchovy butter

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20 minutes

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La Tête’s deep-fried fish sandwich

10 minutes

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Chargrilled steak and green beans

15 minutes

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Roast tomato dressing

Cabbage recipes

Crispy roasted baby cabbages with Parmesan and pancetta

30 minutes

Crispy roasted baby cabbages with Parmesan and pancetta

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

6 x 140 g baby cabbage, halved
4 T olive oil
Sea salt and freshly ground black pepper, to taste
30–40 g Parmesan, grated
50 g pancetta
1 T diced panko crumbs
6 cloves garlic, unpeeled

Method

1. Preheat the oven to 200°C.

2. Place the cabbages on an oiled baking sheet, moisten lightly with oil and season.

3. Sprinkle over the Parmesan, pancetta and panko crumbs. Drizzle over a little more olive oil and add the garlic.

4. Roast for 30 minutes, or until tender and crisp. If you like, squeeze over the soft, roasted garlic.

5. Serve as a side to roast chicken.

Cook's note: Roast the cabbages until the edges start to catch.

Spinach lasagne

Kung pao chicken

Durban fish curry

Chorizo bread salad

Tuna carpaccio with red cabbage and beetroot

Steamed cabbage wedges and trout with lemon and dill

Roast cauliflower with peri peri

Marinated marrow salad

Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie, basil, mint, lime and feta salad

La Colombe meatballs with tomato sauce

La Tête’s deep-fried fish sandwich

Chargrilled steak and green beans

Roast tomato dressing

Crispy roasted baby cabbages with Parmesan and pancetta

Crispy roasted baby cabbages with Parmesan and pancetta

Ingredients

Method