Roast Cabbage, Muhumarra, Walnut Gremolata

Brown buttered cabbage with a quick muhummara dip and herby walnut gremolata. A great sharing dish or veggie main.

INGREDIENTS

For the cabbage:

2 tbsp olive oil 

1 hispi cabbage, sliced into 4 wedges 

50g butter 

2 cloves of garlic, peeled and bashed 

3 sprigs of thyme 

Muhumarra:

200g red peppers, jarred and drained

4 sundried tomatoes, drained 

50g walnuts 

1 tbsp tahini 

1 tbsp pomegranate mollases

1/2 tsp ground cumin 

1/2 tsp smoked paprika 

Gremolata: 

15g panko breadcrumbs 

15g walnuts, roughly chopped 

1 lemon, zested 

Handful of parsley, roughly chopped

Pinch of sea salt

METHOD

1. Heat the oven to 180C fan. Warm the olive oil in an ovenproof pan over a medium heat. Add the cabbage wedges until lightly charred then add the butter, thyme sprigs and garlic cloves, using a spoon to baste the butter over the cabbage. Season with salt and pepper and place the pan in the oven and roast for 40 minutes until the cabbage is soft and crispy. 

2. Place all the muhumarra ingredients in a pan and blend until smooth. Taste to season. 

3. In a small frying pan, heat 1 tbsp of butter and add the breadcrumbs, toasting until golden and crispy. Stir through the walnuts, lemon zest, parsley and salt for 2 minutes then transfer to a bowl to cool.

4. Spoon the muhumarra onto a serving plate and top with the cabbage wedges. Sprinkle over the gremolata to serve.