Fish Easy Side

Roast cabbage with anchovy and parmesan

Name: Matt Moran's roasted cabbage recipe
Yield: 6
Ingredients: 1kg whole white cabbage; 80ml olive oil; Zest of 1 Finely grated zest and juice of 1 lemon, plus 1/2 lemon extra; 100.00g anchovy fillets in oil; 1/4 bunch flat-leaf parsley, leaves picked; 50g parmesan; 60ml oil; 1 small pinch chilli flakes

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 15, 2024

If you're looking for a salty and crunchy side to go with your hearty roasts, this roasted cabbage recipe is it. Matt Moran delivers a masterclass on how to transform the humble cabbage into a delicious share plate, drizzling a vibrant mixture of parsley, anchovies, parmesan and grapeseed oil with a splash of lemon juice and a pinch of chilli for an extra lift. This recipe will change the way you view cabbages forever.

1kg whole white cabbage
1/3 cup (80ml) extra virgin olive oil
Zest of 1 Finely grated zest and juice of 1 lemon, plus 1/2 lemon extra
50g anchovy fillets in oil
1/4 bunch flat-leaf parsley, leaves picked
50g anchovy fillets in oil
2/3 cup (50g) finely grated parmesan
1/4 cup (60ml) grapeseed oil
1 small pinch chilli flakes

Method

1.

Preheat oven to 230°C/210°C fan-forced. Line a baking tray with baking paper.
2.

Remove outer layers of cabbage. Cut cabbage into quarters, keeping core intact. Place flat-side down on prepared tray.
3.

Generously drizzle cabbage with olive oil and juice from extra lemon half, making sure to get between the layers. Season well with salt flakes. Roast for 30-40 minutes, or until nicely coloured and tender.
4.

Place the parsley, anchovies, parmesan, grapeseed oil, chilli flakes and zest and juice of 1 lemon in a food processor. Whiz until a salsa consistency. Season to taste.
5.

Transfer cabbage wedges to a serving plate and spoon over the anchovy and parmesan dressing. Season and serve with your favourite roast meat.