Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 1 small cabbage
- 1tablespoons flat leaf parsley leaves, chopped
- 1tablespoons parsley
- 2 eschallots
- 1tablespoons red wine vinegar
- 1/2 cup vegetable stock
- 2tablespoons grain mustard
- 4 rasher streaky bacon
- 1/2 cup olive oil
- 1tablespoons sage, chopped
Nutrition per serving
790kJ / 189Cal
790 Kilojoules or 189 Calories
9% of daily energy intake*
Protein
3.9grams
Fat
18.2grams
Carbs
2.3grams
Sugars
2.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Cut 1 small cabbage (about 900g) into 8 wedges. Place in a roasting pan cut sides up.
Step 2 of 4
Whisk cup olive oil, 2 tbs grain mustard, 1 tbs red wine vinegar, 2 chopped eschallots and 1 tbs each chopped sage and parsley together. Spoon evenly over wedges.
Step 3 of 4
Cut 4 streaky bacon rashers in half and wrap a piece over each wedge. Season with salt and pepper. Add cup water or vegetable stock to pan. Roast for 35-40 minutes or until cabbage is tender and golden.
Step 4 of 4
Serve drizzled with a little extra oil and sprinkle with 1 tbs chopped flat leaf parsley leaves.
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