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Crispy roasted baby cabbages with Parmesan and pancetta

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Crispy roasted baby cabbages with Parmesan and pancetta

30 minutes

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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.