Always check the labels of the products you use.
Method
- 1
Whisk the dressing. Whisk the mayonnaise, lemon juice, mustard, Worcestershire, anchovies, garlic and pepper together.
- 2
Crisp the rye. Heat 1 tbsp oil in the pan over medium heat and fry the rye crumbs, stirring, for 6-8 min until crisp. Tip onto a plate.
- 3
Char the cabbage. Brush the wedges with 2 tbsp oil. Heat the rest of the oil in the pan over medium-high heat, add half the wedges cut side down, sprinkle with half the salt, cover and cook 3-4 min per side until deeply charred and just tender. Repeat.
- 4
Assemble. Lay the wedges on the platter, scatter with capers, drizzle with half the dressing, then add the rye crumbs, Parmesan and more pepper. Serve the rest of the dressing alongside.
Storage
Best on the day. Leftover wedges keep 1 day in the fridge; the dressing keeps 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 4.1 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 142 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.9 g per serving
1.8 % of the 50 g daily maximum · 3.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy (cast-iron) frying pan with lid
- bowl
- whisk
- plate
- serving platter
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 317 kcal |
| Protein | 5 g |
| Carbohydrate | 18.3 g |
| of which sugars | 5.8 g |
| of which free sugars | 0.9 g |
| Fat | 25.8 g |
| of which saturates | 4.3 g |
| Fibre | 4.9 g |
| Salt | 1.35 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
