Roasted Savoy Cabbage with Cheese

Preparation

• 1

  Preheat the oven to 190°C and cover a baking tray with a sheet of aluminium foil.

• 2

  Cut the savoy cabbage in two halves through the core and then cut each half into six wedges. Make sure to leave the core in each piece so the cabbage does not fall apart.

• 3

  In a bowl, mix two-thirds of the grated cheese with the cornstarch.

• 4

  Heat the cream in a medium saucepan and add the spicy mustard, grated garlic, lemon zest, salt and pepper. Bring this mixture gently to the boil.

• 5

  Now add the cheese mixture to the hot cream little by little, keeping stirring well in between. Make sure the cheese melts completely each time before adding more. Keep whisking the sauce until it is thick and creamy. Add extra salt and pepper to taste if necessary.

• 6

  Brush the savoy cabbage slices all around with half the cheese sauce, then sprinkle with an extra layer of grated cheese for a crispy topping.

• 7

  Place the cabbage slices on the baking tray and roast in the oven for 15-20 minutes, until the top begins to turn golden brown. Turn the wedges over and roast the other side for another 10-15 minutes.

• 8

  Heat the remaining cheese sauce over medium-high heat so that it is warm and runny again. Pour the warm cheese sauce into a shallow dish or onto a serving plate and nicely arrange the roasted cabbage slices on top. Garnish with chopped herbs and a seed mix for extra texture.