Lately, the tightly-wound brussel sprout has been losing out to its hipster cabbage cousin, kale. But that’s all about to change. My London kitchen guru, Melissa Smith, shows us how to embrace the traditional bud in a no-carb leftovers creation that is sure to please.
Now, I am not a fool and I know it's not easy to get people to eat cabbage with a little more cabbage. This is more for what to do with those Sunday roast left overs. I loathe throwing anything out and this can be served as a side, or if you are like me and cooking for one this week, then you get the whole thing to yourself.
There aren't really any measurements to this, just throw what you have together:
· Brussel sprouts – roasted or boiled, cut in half
· Savoy cabbage - cooked in strips
· Chicken skin - use about one leg's worth of skin for every ten sprouts used - this should be taken from a roasted chicken or any left overs. If you don’t have left overs, shred one of this rotisserie chickens from the grocery store.
· Block of parmesan, with grater
· Extra virgin olive oil
· Salt and pepper
Cut the skin into thin strips. Heat a little oil in a frying pan and when hot add the skin. You want the pan to be quite hot so the skin will start popping and the oil will help render the fat from the skin.
When the skin starts to look crispy add the sprouts and cabbage (and any small shreds of chicken you didn't quite finish the first time around). Season according to how the veg were cooked originally, add a little more salt and pepper if you feel it needs it. Cook for a further 5-7 minutes until the sprouts start to get some colour and they have heated through nicely.
Serve immediately with some parmesan shavings and a good drizzle of extra virgin oil.