Kohlrabi, Savoy Cabbage and Lamb Bake Recipe

211
12
Olive oil for frying
30g unsalted butter, melted, plus extra for frying
1 large onion, finely sliced
300g British lamb mince
1 tsp fennel seeds
500g savoy cabbage, shredded, thick core removed
300ml chicken stock
4-5 fresh thyme sprigs
200ml double cream
Handful of fresh flatleaf parsley, finely chopped
300g kohlrabi, peeled and thinly sliced
75g fresh breadcrumbs
50g grated cheddar
1. Heat the oven to 190°C/fan170°C/gas 5. Heat a little olive oil and a knob of butter in a large flameproof casserole or pan and gently fry the onion for 10 minutes until soft. Add the lamb mince and fennel seeds, then cook for a further 5 minutes until the mince is browned all over. 2. Stir in the savoy cabbage until well mixed with the lamb and cooking juices, then add the chicken stock and thyme. Season well, then simmer for 5 minutes. Add the cream and parsley, then bubble for 1-2 minutes more. 3. Toss the mince and cabbage mixture with the slices of kohlrabi in a large bowl, then tip into a 2 litre gratin dish. In another bowl, combine the breadcrumbs, 30g melted butter and cheddar, then sprinkle over the top of the gratin. Bake the gratin in the oven for about 35-40 minutes until golden and bubbling. Nutritional info PER SERVING (FOR 8) 363kcals, 29g fat (16.3g saturated), 13.5g protein, 12.4g carbs (5.2g sugars), 0.4g salt, 4.4g fibre Wine Recommendation A fresh and youthful Spanish red – ideally a tempranillo – is best with this dish.
Nutritions

Calories
23

Sodium
47mg
1% DV

Fat
1g
1% DV

Protein
0.8999999999999999g
1% DV

Carbs
2g
0% DV

Fiber
0.5g
2% DV