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Slow-roasted lemon & tomato butter Savoy with garlic & dill yogurt

Slow-roasted lemon & tomato butter Savoy served in a large pan with garlic & dill yogurt

Slow-roasted lemon & tomato butter Savoy with garlic & dill yogurt

Name: Slow-roasted lemon & tomato butter Savoy with garlic & dill yogurt
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 100g butter softened; 2 tbsp sundried tomato paste; 2 small preserved lemons (or 1 large), seeds and flesh discarded, rind finely chopped; ½ tsp pul biber (chilli flakes), plus extra to serve; 1 tsp cumin seeds; 1 small Savoy cabbage; 200g Greek-style yogurt; 1 garlic clove finely chopped; 10g dill finely chopped; flaked almonds to serve; cooked rice to serve

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.3 out of 5.9 ratingsRate

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Make savoy cabbage the star of the show with a spiced veggie main. A super-versatile cruciferous veg, Savoy is packed with nutrients, like vitamins C and K

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g butter

softened
2 tbsp sundried tomato paste
2 small preserved lemons

(or 1 large), seeds and flesh discarded, rind finely chopped
½ tsp pul biber

(chilli flakes), plus extra to serve
1 tsp cumin seeds
1 small Savoy cabbage
200g Greek-style yogurt
1 garlic clove

finely chopped
10g dill

finely chopped
flaked almonds

to serve
cooked rice

to serve

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Nutrition: Per serving (6)

kcal195
fat17g
saturates11g
carbs5g
sugars4g
fibre2g
protein4g
salt0.5g

Method

step 1

Mash the butter, tomato paste, preserved lemon, chilli flakes and cumin with some seasoning. Will keep covered and chilled for a week.
step 2

Cut the cabbage through the core into 6-8 wedges. Spread half the spiced butter over the base of a large ovenproof dish and tuck the wedges on top. Use your hands to spread the rest of the butter over the cabbage, working it in between the leaves.
step 3

Heat the oven to 180C/160C fan/gas 4. Add 100ml water to the dish and cover tightly with foil. Roast for 35 mins, then remove the foil and return to the oven for 15 mins until the cabbage has caramelised.
step 4

Meanwhile, mix the yogurt, garlic and most of the dill with a pinch of seasoning. Spoon the cabbage juices over the top of each wedge, scatter with the remaining dill, extra pul biber flakes and flaked almonds. Serve the cabbage with the garlic yogurt and cooked rice, if you like.

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A star rating of 4.3 out of 5.9 ratings

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