Crunchy Cabbage and Apple Sauce

Wed, 29 October 2025

Crunchy Cabbage and Apple Sauce

INGREDIENTS:

• 1 Sweetheart Cabbage (Napa Cabbage)
• 80g Butter, melted
• Zest from 1 Lemon
• Zest from ½ Orange
• 1 Teaspoon Chilli Flakes
• 1 Garlic Clove, chopped
• 1 Teaspoon dried Oregano
• 2 teaspoon chopped Parsley
• 1 teaspoon Chopped Sage
• 400g Panko Breadcrumbs
• 150g Grated Parmesan cheese
• 2 Granny smith apples
• 2 Sweet apples (Gala, Fuji, Pink Lady, etc)

INSTRUCTIONS:

Let’s start with the apple sauce; put the 4 apples whole on a dish in the oven at 170C and cook them for about 25-30 minutes until they have roasted and burst.

Put them in a blender and blend until it looks like a sauce before passing through a sieve and reserve.

In a mixing bowl, combine the breadcrumbs, zest of lemon and orange, chilli flake and oregano.

In a pan, over gentle heat, add some oil and pour in the breadcrumbs, toasting them for about 5 minutes to makes them extra crispy.

Remove from the pan, adding the chopped parsley and sage and the parmesan cheese.

For the cabbage, put on a big pot of boiling water and add salt.

Remove the thick outer leaves of the cabbage and cut in 4, removing the stalk from the bottom, taking care to leave the leaves all attached.

Put them in the boiling water and cook for about 4-5 minutes and then take them out and dry them on a towel.

While they are cooling down, melt the butter with the chopped garlic.

With the help of a kitchen brush, brush each leaf of the cabbage.

Once that is done, cover each leaf in breadcrumbs, leaving the cabbage all together.

Once that is done, put in the oven set at 170 for about 15 minutes.

To serve, put some of the Apple sauce on plate, put the cabbage over it and enjoy.