Crispy roasted baby cabbages with Parmesan and pancetta

Crispy roasted baby cabbages with Parmesan and pancetta

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  • 4 to 6
  • Easy
  • 15 minutes
  • 30 minutes
  • Woolworths Simonsig Chenin Blanc Pinotage 2017


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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