Crunchy Shredded Roasted Cabbage with Parmesan and Breadcrumbs
Cabbage is a brilliant accompaniment to a roast dinner but it doesn’t have to be served steamed. This is the Chiappa way! It’s cheesy, crunchy and very Italian – what could be better than that?
- 1 Savoy cabbage, core removed and finely shredded
- 5 tbsp olive oil
- 40g freshly grated Parmesan cheese
- 20g breadcrumbs
- fine salt and freshly ground black pepper
Preheat the oven to 180˚C/350˚F/gas 4.
Arrange the cabbage in an even layer in a large baking tray. Pour over the oil and toss to coat the cabbage.
Scatter over the Parmesan and breadcrumbs, and season with salt and pepper. Use your hands to mix together, making sure the cabbage is evenly coated.
Cook in the oven for 30 to 40 minutes, until the cabbage has crisped up. After 15 minutes of cooking, stir the cabbage around so that it cooks evenly.