Vegan Lemony Savoy Cabbage with Roasted Hazelnuts Bosh TV

Lemony Savoy Cabbage with Roasted Hazelnuts

  • Super simple
  • 0:20 m
  • 7 ingredients

Are you looking for Vegan Christmas recipes? You've come to the right place! This Lemony Savoy Cabbage With Roasted Hazelnuts is an absolute must-have for this year's festive dinner table. It's a delicious vegan recipe that tastes AMAZING and will definitely impress your friends, family, or whoever you're sharing the festive season with. Enjoy!

Serves: 6

Ingredients

For the recipe

  • 2 tbsp olive oil
  • 2 bay leaves
  • 2 garlic cloves
  • 2 spring onions
  • 1 large savoy cabbage
  • 1 large unwaxed lemon
  • Salt & pepper to taste
  • chilli flakes to taste
  • 100g hazelnuts

Before you start

Preheat oven to 200°C l Kettle boiled | Colander | Large frying pan | Small roasting tin

Step 1

Prepare the cabbage 

  • Pull off one cabbage leaf from the stem, place the leaf on the chopping board and use a sharp knife to cut out the stem of the leaf so you are left with two halves
  • Repeat this process until the cabbage looks like billiard ball sized brussel sprouts (you can either finely slice this and use in a stir fry or throw it in your gravy pot)
  • Lay all the cabbage leaves on top of each other and cut into 3 thick strips

Ingredients

  • 1 large savoy cabbage

Step 2

Shock the cabbage 

  • Put the strips of cabbage in the colander, put the colander in the sink and pour over the boiling water to shock the cabbage and start the cooking process

Step 3

Prepare the remaining ingredients

  • Roughly chop the hazelnuts, place in the roasting tin, put the tin in the oven and roast for 8-10 minutes
  • Peel and grate the garlic
  • Trim and finely slice the spring onions
  • Zest the lemon
  • Half the lemon

Ingredients

  • 2 garlic cloves
  • 2 spring onions
  • 1 large unwaxed lemon
  • 100g hazelnuts

Step 4

Time to cook

  • Warm the olive oil in the frying pan over medium heat
  • Add the bay leaves and fry for 1 minute
  • Add the garlic and spring onion and fry for 1 minute
  • Add the lemon zest (saving a bit for garnish) and stir for 30 seconds
  • Add the savoy cabbage to the pan and toss to cook, cover and coat
  • Season to perfection with salt, pepper and a few chilli flakes, stir to combine and take off the heat

Ingredients

  • 2 tbsp olive oil
  • 2 bay leaves
  • Salt & pepper to taste
  • chilli flakes to taste

Step 5

Time to serve 

  • Transfer the savoy cabbage to a serving plate, squeeze over a little lemon juice, sprinkle over the remaining lemon zest and hazelnuts and serve immediately with your Christmas Dinner