Roast Savoy Cabbage, with Rosemary & Hazelnuts

A glorious winter veggie side

A variation of this side dish has been with me for decades. Cabbages seem a lowly option when perusing them in the supermarket, but what a delectable (and affordable!) option they turn out to be once you’ve brought one home.

Roasting or pan-frying brassicas on a high heat so that they char is the best way to cook them, in my opinion. This dish can be boosted with other brassicas - a handful of halved or quartered brussel sprouts, some shredded kale or chard for example. Cook until the edges are nicely browned, giving nutty caramelisation. Adding hazelnuts to this dish added a complementary flavour as well as crunch. Sometimes I substitute sage for the rosemary - both are divine.