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Seared cabbage with lemon and hazelnuts recipe

Seared cabbage with lemon and hazelnuts recipe

5 ratings

Look forward to an extra special Sunday lunch for two with this delicious charred cabbage side dish. With a squeeze of lemon and sprinkle of toasted hazelnuts, revamp tender greens in an instant and pair with your favourite roast meats, such as lamb or pork, for a classic roast dinner with a surprising twist. Simply leave out the butter for a dairy-free version. See method

  • Serves 2
  • 15 mins
  • 119 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 1 tsp olive oil
  • ½ Savoy cabbage, trimmed, core discarded, finely sliced
  • ¼ lemon, juiced
  • 15g butter (optional)
  • 20g hazelnuts, toasted and lightly crushed

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    1g 4%
  • Sugars

    6g 7%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 6.5g Protein 4.6g Fibre 5.5g


  1. Heat a large frying pan over a medium heat until very hot. Tip in the oil, then the cabbage in an even layer. Leave for 1-2 mins until slightly charred.Stir, then leave for 1-2 mins to char again. Repeat until the cabbage is tender and charred all over. Remove from the heat.
  2. Season to taste, squeeze over the lemon juice and add the butter (if using). Stir to combine, then sprinkle with the hazelnuts.

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