Seared cabbage with feta, nuts and seeds
Nutrition Info.(per serve)
- spray oil
- 1 small green savoy or red cabbage (or use ½ of each)
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 80g feta
- ½ cup toasted mixed seeds (sunflower, pine nuts, pumpkin)
- seeds of 1 fresh pomegranate (see tips)
Total fat 12g
Saturated fat 3g
Dietary fibre 4g
1 Spray a chargrill pan or barbecue hotplate with olive oil and preheat to medium. Cut cabbage into wedges, leaving bases intact. Place cabbage wedges on a tray.
2 In a small bowl, combine olive oil and garlic. Drizzle mixture over cabbage wedges and turn gently to coat. Season with salt and cracked black pepper. Cook cabbage wedges on the hot barbecue for 1-2 minutes each side, or until seared and cabbage is just tender but still a little crisp. Transfer to serving platter.
3 Crumble feta over warm cabbage. Scatter with seeds and pomegranate. Season with extra pepper, if needed. Serve.
Make it vegan: Use vegan feta instead of dairy.
If you can’t find a fresh pomegranate, find seeds in the supermarket produce section.