Ingredients

Method

• 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

Method

Ingredients

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.