1 litre vegetable stock
1 Savoy cabbage, cut into 8 wedges
75g essential Waitrose English Extra Mature Cheddar, grated
50g fresh breadcrumbs
25g walnuts, chopped
1 tbsp chopped rosemary
- Bring the stock to the boil in a sauté or deep frying pan and add the Savoy wedges. Cover and braise for 4-5 minutes then, using a slotted spoon, transfer to a heatproof serving dish.
- Meanwhile, mix together the cheese, breadcrumbs, walnuts, rosemary and some seasoning. Sprinkle over the Savoy wedges.
- Place under a preheated grill for 1-2 minutes until golden and crunchy.
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