ROASTED WINTER CABBAGE with LAUREL BUTTER
19 December 2008
The Cabbage patch has moved…
With the holiday season comes an array of welcomed surprises. For instance, my mailbox is no longer just a resting place for bills, and the boring white envelopes have been replace with colourful glittering ones with pretty stamps.
I actually look forward to turning the key and peering inside to see what is waiting for me. So you can image my surprise when I came home from work to find two perfectly round, bright green, winter cabbages.
These are not your typical mailbox inhabitants, so either the postman has a crush on me (& a bizarre way of showing it), or someone is playing a practical joke. After a Sherlock Holmes moment, I realised the gift giver was none other than my mother-in-law, leaving home grown country cabbages from her garden. These are the moments every food blogger dreams of!
RECIPE : SWEET PEA Blog
Some vegetables get a bad reputation. They sit in the corner with an invisible dunce cap – shunned by eager shoppers more apt to choose their popular garden neighbours. The cabbage is one such victim, who I confess to have ignored on more than one occasion. However with the arrival of my two little green friends, I needed to dream up something creative to make with them.
Flipping through my cookbook for inspiration, I came across Donna Hay’s recipe for oven roasted cabbage. I love roasted vegetables so why not these! I have adopted & adapted this recipe, substituting 1/2 the butter for olive oil, adding extra laurel (bay) leaves & coriander seeds for flavour. I also adjusted the cooking time and increased the quantity of vegetable stock, to leave the leaf edges a little less singed & the hearts soft.
This is a fabulous winter dish that is attractive to serve & goes excellently with sausage or ham.
- 1 large savoy cabbage (approx. 600 grams)
- 30 grams unsalted butter
- 3 tablespoons olive oil
- 4 laurel (bay) leaves
- 170 mL vegetable stock* (see instructions below as used in 2 parts)
- 1 onion, finely chopped
- 5 coriander seeds
- Heat the oil & butter, then added the finely chopped onions, laurel leaves & coriander seeds. Let cook until the onions are soft & translucent.
- While waiting prepare the cabbage: Wash, remove the 1st outer leaves, and then cut into four
- Place face up in a baking dish (see picture above) and drizzle with the melted butter/olive oil & onion mixture. Tuck 1 laurel leaf into each of the 4 cabbage sections.
- Drizzle 120 mL of your vegetable stock over the cabbage.
- Cook for 10 minutes at 200°C
- Remove from oven & drizzle with remaining 50 mL of vegetable stock
- Cook for 25 mintues at 160°C
- Serve immediately. Can be rewarmed the next day.