Roasted pointed cabbage with bacon, peas and burrata – a flavourful and versatile side dish.
This is a side dish at its very best – roasted pointed cabbage (also sold as hispi or sweetheart cabbage) with melted garlic butter, crisp bacon, sweet peas, toasted nuts and creamy burrata. A dish that can stand on its own or lift any meal.
The cabbage is cut into quarters and spread with garlic butter before it goes into the oven until tender, with lightly caramelised edges. Meanwhile, bacon is fried until crisp and tossed with green peas, chopped parsley and crunchy hazelnuts.
The golden cabbage is arranged with burrata and topped with the warm bacon mixture and freshly grated lemon zest, which gives a bright contrast to the richness and sweetness.
The dish is substantial and full of flavour and works as the perfect side for barbecued food, roast chicken or a piece of salmon. It is also very good served with a simple pasta dish – for example cooked pasta tossed with a little olive oil, lemon juice, butter and freshly ground pepper. Simple, honest flavour.
Also good as lunch for 2.
Roasted pointed cabbage with bacon, peas and burrata
Ingredients
Roasted pointed cabbage
- 1 pointed cabbage also sold as hispi or sweetheart cabbage
- 50 g butter, at room temperature
- 1-2 cloves garlic, grated or crushed
- 2 tbsp parsley, finely chopped
- Freshly ground black pepper
To serve
- 125 g bacon, cut into small dice
- 80 g frozen peas, defrosted
- 30 g hazelnuts, roughly chopped – ideally roasted or dry-toasted
- 1 handful parsley
- 1 burrata
- Finely grated lemon zest
- Micro herbs or parsley, optional
Method
- Mix together the ingredients for the garlic butter.
- Cut the cabbage into quarters, spread the cut sides with the garlic butter and season with freshly ground pepper.
- Roast the cabbage in a preheated oven at 220°C, conventional oven (top and bottom heat), for about 20-25 minutes.
- Meanwhile, fry the bacon in a frying pan until crisp. If it is very lean, add a little oil.
- Tip the peas into the pan along with the hazelnuts and parsley, season with freshly ground pepper and stir to combine. Turn off the heat.
- Arrange the roasted cabbage on a serving plate, tear open the burrata and distribute it over the top together with the bacon mixture.
- Grate a little lemon zest over the top, drizzle with a little oil and scatter with a few micro herbs or some parsley, if you like, before serving.
Nutrition
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Hejsa
Tusind tak for de søde ord:)
Warm wishes, Dianna
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