- 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
Preheat the oven to 200°C.
Place the cabbages on an oiled baking sheet, moisten lightly with oil and season.
Sprinkle over the Parmesan, pancetta and panko crumbs. Drizzle over a little more olive oil and add the garlic.
Roast for 30 minutes, or until tender and crisp. If you like, squeeze over the soft, roasted garlic.
Serve as a side to roast chicken.
Cook's note: Roast the cabbages until the edges start to catch.