Ricotta Cakes with Roast Cabbage & Almond Crumb

Ingredients

• 8 oz (225 g) white cabbage
• 2 tsp (10 ml) extra-virgin olive oil
• 1/2 tsp (1 g) caraway
• 4 oz (110 g) part-skim ricotta
• 1 large (33 g) egg white
• 3/4 oz (20 g) almonds
• 1 tsp (5 g) dijon mustard
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) fresh parsley

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Method

1. Heat the oven to 400°F (200°C). Turn the cabbage wedges in most of the olive oil and the caraway on a lined tray and roast 10 minutes, until the edges start to color.
2. Meanwhile beat the ricotta with the egg white and half the almonds blitzed fine. Spoon it into 4 cups of a 2 1/2-inch (6 cm) muffin pan brushed with a little of the oil and bake 20 minutes beside the cabbage, until set.
3. Toast the rest of the almonds 2 minutes, until golden, and crush; whisk the dijon mustard into the red wine vinegar.
4. Turn the cakes out next to the cabbage, broil 3 minutes, until golden at the edges, spoon the dressing over, scatter the almond crumb and parsley.
5. Three days cold; warm at 325°F (160°C).