Seared cabbage with feta, nuts and seeds

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: Mark O'Meara

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The combination of seared cabbage and feta in this dish is so tasty, you'll have to get in quick before it's all gone!

Serves: 8

Time to make: 35 mins

Ingredients

More weights & measures

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)

Instructions

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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.

Variations

Make it vegan: Use vegan feta instead of dairy.

HFG tip

If you can’t find a fresh pomegranate, find seeds in the supermarket produce section.

Nutrition Info (per serve)

Calories 173cal

Kilojoules 720kJ

Protein 6g

Total fat 12g

–Saturated fat 3g

Carbohydrates 10g

–Sugars 6g

Dietary fibre 4g

Sodium 200mg

Calcium 100mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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