Lemony Savoy Cabbage with Roasted Hazelnuts
- Super simple
- 0:20 m
- 7 ingredients
Are you looking for Vegan Christmas recipes? You've come to the right place! This Lemony Savoy Cabbage With Roasted Hazelnuts is an absolute must-have for this year's festive dinner table. It's a delicious vegan recipe that tastes AMAZING and will definitely impress your friends, family, or whoever you're sharing the festive season with. Enjoy!
Serves: 6
Ingredients
For the recipe
- 2 tbsp olive oil
- 2 bay leaves
- 2 garlic cloves
- 2 spring onions
- 1 large savoy cabbage
- 1 large unwaxed lemon
- Salt & pepper to taste
- chilli flakes to taste
- 100g hazelnuts
Before you start
Preheat oven to 200°C l Kettle boiled | Colander | Large frying pan | Small roasting tin
Step 1
Prepare the cabbage
- Pull off one cabbage leaf from the stem, place the leaf on the chopping board and use a sharp knife to cut out the stem of the leaf so you are left with two halves
- Repeat this process until the cabbage looks like billiard ball sized brussel sprouts (you can either finely slice this and use in a stir fry or throw it in your gravy pot)
- Lay all the cabbage leaves on top of each other and cut into 3 thick strips
Ingredients
- 1 large savoy cabbage
Step 2
Shock the cabbage
- Put the strips of cabbage in the colander, put the colander in the sink and pour over the boiling water to shock the cabbage and start the cooking process
Step 3
Prepare the remaining ingredients
- Roughly chop the hazelnuts, place in the roasting tin, put the tin in the oven and roast for 8-10 minutes
- Peel and grate the garlic
- Trim and finely slice the spring onions
- Zest the lemon
- Half the lemon
Ingredients
- 2 garlic cloves
- 2 spring onions
- 1 large unwaxed lemon
- 100g hazelnuts
Step 4
Time to cook
- Warm the olive oil in the frying pan over medium heat
- Add the bay leaves and fry for 1 minute
- Add the garlic and spring onion and fry for 1 minute
- Add the lemon zest (saving a bit for garnish) and stir for 30 seconds
- Add the savoy cabbage to the pan and toss to cook, cover and coat
- Season to perfection with salt, pepper and a few chilli flakes, stir to combine and take off the heat
Ingredients
- 2 tbsp olive oil
- 2 bay leaves
- Salt & pepper to taste
- chilli flakes to taste
Step 5
Time to serve
- Transfer the savoy cabbage to a serving plate, squeeze over a little lemon juice, sprinkle over the remaining lemon zest and hazelnuts and serve immediately with your Christmas Dinner