Rebecca’s sesame cabbage squares

Makes:

12 Prep: 10 minutes Bake: 15 to 20 minutes

If you have a cabbage dodger like my Nina, you’ve gotta make these. Grating the veg makes it super fine and it melts into these squares, which are flavoured with moreish-ly nutty sesame. These mouthfuls are a hit for lunch, on the go, or as a side for dinner.

You’ll need:

● 40g (5oz) savoy cabbage (approx ½ head)

● 100g (3½oz) cheddar cheese, grated

● 1 tsp sesame oil (optional)

● 40g (generous ¼ cup) sesame seeds, plus extra for sprinkling

on top

● 1 tbsp low-salt soy sauce

● 100g (¾ cup) selfraising flour

● 1 tsp baking powder

● 2 large eggs

● 120ml (½ cup) milk

● 2 tsp garlic granules

Method:

1. Preheat the oven to 200C fan (220C/425F/GAS 7). Line a medium baking tray, approx. 30 x 20cm

(12 x 8in) in size, with non-stick baking paper.

2. Remove the coarse outer leaves of the cabbage, then grate it on the coarse side of a box grater.

3. Add the grated veg to a mixing bowl along with the rest of the ingredients. Stir well to combine them into a batter and pour the mixture into the prepared tin. Spread the batter out evenly to around 1.5cm (¾in) in thickness, then scatter over a small amount of extra sesame seeds on top.

4. Bake in the preheated oven for 15–20 minutes, until risen and golden on top. Allow the bake to cool in the baking tray for a few minutes before removing using the paper and cutting it into 12 squares. Enjoy warm or cold. Top tip: If serving to little ones under two, cut the squares into finger strips, which are easier for them to hold.