1 medium size savoy cabbage
4 tablespoons extra virgin olive oil
½ cup parmesan cheese
½ cup walnut halves, toasted and chopped
Zest of one lemon, finely grated
Salt and freshly ground black pepper
Heat the oven to 200 degrees celcius fan forced.
Remove any damaged outer leaves from the cabbage. Cut into 8 wedges by cutting in half and then quarters and then eighths from top to the core. Don’t remove the core as this helps the cabbage to stay together.
Line an oven tray with baking paper. Carefully brush the cut sides of each cabbage wedge with a little olive oil. The olive oil will help the cabbage to brown but don’t use too much as you don’t want the cabbage to go soggy. Place the wedges cut side down spaced apart on the oven tray. You may need to use two trays. Sprinkle with a little salt and ground black pepper.
Roast in the oven for approximately 8-10 minutes. Remove from the oven. Gently turn the wedges over on to the other cut side and cook for a further 8-10 minutes. The exact cooking time will differ depending on the size of your wedges. The outer leaves and edges should go brown, crispy and a little charred.
While the wedges are roasting mix together the walnut pieces, parmesan cheese and lemon zest.
Remove wedges from the oven. Sprinkle with the walnut mix and serve immediately while crispy.
8 wedges will serve 4 adults as a side.
