Lemony Savoy Cabbage with Roasted Hazelnuts

Super simple
Super simple
Super simple
Super simple
0:20 m

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!

Start cooking ➞




For the recipe

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 large savoy cabbage<item-todo-done><item-todo-done>1 large unwaxed lemon<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> chilli flakes to taste<item-todo-done><item-todo-done>100g hazelnuts<item-todo-done>

Before you start

Preheat oven to 200°C l Kettle boiled | Colander | Large frying pan | Small roasting tin

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

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

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

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

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
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