Charred Cabbage Osso Buco

35

Minutes

6 (as a side)

Servings

INGREDIENTS

  • 2 tbsp. olive oil
  • 1 hispi cabbage, sliced into 6-8 wedges through the root
  • 1 jar Sacla’ Osso Buco Sauce with Zesty Lemon & Herbs
  • 1 tbsp. panko breadcrumbs
  • 1 tsp. finely grated Parmesan
  • 2 tsp. chopped parsley
  • Finely grated zest 1 lemon

INSTRUCTIONS

  1. Pour the oil into a large nonstick frying pan over a high heat. Once hot, add the cabbage and fry until a deep golden brown.
  2. Turn the wedges to their other side and cook for another 3-5 mins until charred, then pour in the Osso Buco Sauce. Turn the heat down to low, cover with a lid and simmer for 8-12 mins.
  3. Toast the breadcrumbs in a hot dry pan until golden. Leave to cool for a few mins, then stir through the Parmesan, parsley and lemon zest. 
  4. Arrange the cabbage wedges on a large platter, then spoon the sauce around them. Sprinkle the breadcrumb mixture over the top and serve.