Golden roast Savoy cabbage wedges are served on a bed of mixed grains and red pepper, then finished with a punchy homemade chermoula made from parsley, coriander, lemon, garlic, chilli and spices. It’s colourful, simple and ideal as a plant-forward main or side.
Method
- Preheat the oven to 200oC, gas mark 6.
- To make the Chermoula sauce, place the herbs, lemon (zest and juice), garlic, chilli, spices and 2 tbsp oil in a food processor and blitz to a coarse paste.
- Heat the remaining 1 tbsp oil in a large frying pan and fry the cabbage wedges for 2 minutes each side, in 2 batches, until golden.
- Put the grains and red pepper in a large roasting tin, top with the cabbage wedges and pour over the hot stock. Drizzle the chermoula over the wedges and roast for 20 minutes until tender.
Cook’s tip
Serve with lemon wedges and a sprinkling of extra paprika. Grains can be swapped with cooked brown basmati rice. Try using chopped chives instead of coriander.
| Per Serving (435g) | Per 100g | |
|---|---|---|
| Calories (Kcal/KJ) | 443/1849 | 102/425 |
| Protein (g) | 16 | 3.6 |
| Fat (g) | 20 | 4.6 |
| Saturated fat (g) | 3.1 | 0.7 |
| Carbohydrate (g) | 43 | 9.9 |
| Sugar (g) | 12 | 2.8 |
| Fibre (g) | 14 | 3.2 |
| Sodium (mg) | 226 | 52 |
| Salt equivalent (g) | 0.57 | 0.13 |
| No. of Plant points | 6.5 |