Side Servings
Grilled baby cabbage with furikake
4
Easy
5 minutes
35 minutes
“I do love a cabbage! These tender baby cabbages are delicious on their own – but they can definitely double as a side for a tasty roast. The furikake adds a hit of umami and deep flavour, and those little Brussels sprouts are the cutest next to the cabbages.”
Ingredients
Method
- 2 purple baby cabbages, halved
- 2 white baby cabbages, halved
- 200 g Brussels sprouts
- 60 ml extra virgin olive oil
- 2 T Woolworths mushroom and seaweed finishing salt
- 1 T brown sugar For the furikake:
- 2 T sesame seeds
- 2 sheets nori, cut into small pieces
- 1 T chilli flakes
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Preheat the oven to 200°C. In an ovenproof dish, coat the cabbages and Brussels sprouts with the olive oil, mushroom finishing salt and brown sugar. Cover with foil and roast in the oven for 30 minutes. Remove the foil and set the oven to grill, then grill the cabbages for 3–5 minutes or until golden brown.
2. Combine all ingredients for the furikake, and sprinkle over the cooked cabbages and Brussels sprouts. Serve warm.
Browse more cabbage recipes here.
Photographer: Jan Ras
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