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Great homemade coffee with James Hoffmann.
An amazingly delicious wood fire-roasted cabbage at Firedoor restaurant in Sydney, Australia, inspired us to do something similar, albeit in a conventional oven, and transform a humble vegetable into something special. We rub wedges of cabbage with butter and sprinkle them with a fragrant combination of hazelnuts, citrus zest, garlic and coriander. As they roast, the exterior leaves become deeply browned and crispy, while the interior remains silky, sweet and tender. A bright, citrusy dressing completes the dish. Be sure to use savoy cabbage rather than regular green cabbage; the frilly leaves cook up with better texture and flavor. Serve this as an accompaniment to roasted meats, or serve with creamy beans and sausage for a weeknight meal.
tablespoons finely chopped toasted hazelnuts, divided
tablespoon coriander seeds, lightly crushed
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