Roasted pointed cabbage with bacon, peas and burrata
Recipe for roasted pointed cabbage with burrata, bacon and peas.
Servings 4 people
Calories 264kcal
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
Instructions
- 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
Calories: 264kcal | Carbohydrates: 12g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 558mg | Potassium: 600mg | Fiber: 5g | Sugar: 1g | Vitamin A: 879IU | Vitamin C: 65mg | Calcium: 85mg | Iron: 2mg