Prep time – 10mins
Cooking time – 30mins
Serves – 4
|Savoy cabbage, 1/2 large or one small||600g||8||5||22|
|Olive oil, virgin cold pressed – 1 tablespoons||20ml||0||20||0|
|Salt to taste||n/a||0||0||0|
|Sour cream (or cream) – 4 tablespoons||80ml||2||15.5||3.5|
|Butter – 1/2 tablespoon||10g||0||8||0|
|Mustard seeds (yellow or brown) – 1 teaspoon||1 tsp||0||0||0|
|Walnuts, finely choped – 1 tablespoon||10g||1.5||6.6||.5|
|Total per serve||3g||13g||7g|
Serves – 4
per Serve – 150 cal / 640 kJ
for Dairy Free – replace the cream sauce with a tahini sauce (see below)
Preheat oven to 180 degrees
- Brush both sides of each cabbage wedge with olive oil.
- Sprinkle salt, and pepper if desired, over each wedge.
- Arrange wedges on a baking tray, then place them in the preheated oven for 15 minutes.
- Flip the cabbage wedges and continue baking for another 15 minutes or until toasted on the edges.
While the cabbage is in the oven prepare the cream sauce.
- Heat the butter in a small skillet or pan.
- Add the mustard seeds and cook until they start to sizzle.
- Add the walnuts and stir.
- Remove from the heat as soon as the mustard seeds start to pop.
- Stir through the cream and season.
Pour the cream sauce over the cabbage and garnish it with fresh herbs.
In a small bowl mix 1-2 tablespoons of tahini with 1-2 tablespoons of very hot water. Keep mixing until a smooth paste forms (it will curdle to start with, but keep mixing). Lemon juice works well too. Just replace some water with lemon juice. Add more of less liquid for the desired consistency.