Serves
2 People
Cooking Time
45 minutes
Season
Dietary
Try it with some crispy fried eggs, crispy tofu, salmon or chicken to make it a complete meal
Ingredients
1 Cabbage (Pointed, white, January King or Savoy would all work)
500g Salad potatoes or any potatoes in season
6 Cloves garlic
3 tbsp Third Culture Kat's Kashmiri Chilli Oil
1 tbsp Honest Toil Olive Oil
Salt
4 Spring Onions
Method
Step 1.
Heat your oven to 200c. Wash your potatoes then chop these into quarters/halves so they are roughly the same size. Place on a large roasting try. Cut your cabbage into 8ths length ways and peel 6 cloves of garlic and add to the tray.
Step 2.
Spoon Third Culture Kat's Kashmiri Chilli Oil over the cabbage, garlic and potatoes and season with salt. Mix together in the tray so the veg is covered in the spicy red mixture.
Step 3.
Place in the oven and roast for 25 mins. After this point give the ingredients in the tray a good mix and then bake again for another 20-25 mins until the potatoes are slightly crispy and the cabbage is cooked through with a slight char on the leaves.
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