Roasted cabbage with mango and harissa sauce
- Side
- 4
- 30 minutes
This delicious roast Savoy cabbage dish is sure to convert any cabbage sceptics in a heartbeat. Savoy cabbage’s curly leaves crisp up beautifully, making it an extra-delicious choice for roasting. The cabbage is served with a tangy and versatile mango and harissa sauce that comes together in under 10 minutes.
Extracted from Mezcla by Ixta Belfrage (Ebury Press, £26). All photography by Yuki Sugiura.
Ixta says: 'The mango and harissa sauce is the star here and couldn’t be easier to put together. It works well in so many contexts: try it with roast chicken, marinated tofu or grilled fish or prawns, or let it come to room temperature and use it as the base for a fish or prawn crudo dish. For a quick midweek dinner, serve the cabbage with fried eggs.'
Ingredients
Metric
Imperial
Cabbage
- 1 savoy cabbage, (medium sized)
- 1 tsp flaky sea salt
- 3 tbsp of olive oil
- lemon wedges, to serve
- 1 jalapeño, thinly sliced into rounds
- 5g of fresh herbs, (preferably a mix of dill and coriander)
- Greek-style yoghurt, to serve
Mango and harissa sauce
- 3 tbsp of olive oil
- 4 large garlic cloves, very finely chopped
- 1 mild red chilli, deseeded and very finely chopped
- 1/8 tsp fine salt
- 2 tbsp of rose harissa
- 2 tsp tomato purée
- 100g of very ripe mango flesh, peeled and chopped into 1cm cubes
- 2 tsp lemon juice
Method
Preheat the oven to 220°C/gas mark 7
Separate the cabbage leaves to get 400g of the brightest green leaves (save the rest for another recipe). Cut the leaves in half along the ribs, then cut in half again. Put them into a large bowl with the flaked salt and oil and massage together
- 1 savoy cabbage, (medium sized)
- 1 tsp flaky sea salt
- 3 tbsp of olive oil
Transfer to a large, flat tray and spread out as much as possible – it’s fine if some leaves overlap, as they’ll shrink
Roast for 12 minutes, tossing the leaves halfway, until the edges are beginning to brown and crisp up
To make the sauce, put the oil, garlic, chilli and fine salt into a large sauté pan and place on a medium-low heat. Gently fry for 6–7 minutes, stirring often, until the garlic is very soft. You don’t want the garlic to brown, so turn the heat down if necessary
- 3 tbsp of olive oil
- 4 large garlic cloves, very finely chopped
- 1 mild red chilli, deseeded and very finely chopped
- 1/8 tsp fine salt
Remove the pan from the heat. Stir in the harissa and tomato purée/paste until combined, then stir in the mango and lemon juice
- 2 tbsp of rose harissa
- 2 tsp tomato purée
Spoon the sauce onto a platter and top with the roasted cabbage leaves
Squeeze over some lemon juice, then top with the jalapeño and herbs. Serve warm with yoghurt on the side, if you like
- lemon wedges, to serve
- 1 jalapeño, thinly sliced into rounds
- 5g of fresh herbs, (preferably a mix of dill and coriander)
- Greek-style yoghurt, to serve
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