Slow braised whole savoy cabbage

23 Oct 2019
braised savoy cabbage

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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Cooking a whole cabbage slowly is a wonderful way of eating the vegetable. Not only is it ridiculously simple to make but there’s something quite delicious in how it seems to melt away, tenderly, in the mouth.

Use the method below just as a guide, you can experiment and change flavourings up to suit your palate or what else you’re planning on serving alongside.

 

Serves 4

 

Ingredients

1 medium savoy cabbage, cleaned of any dirt and largest outer leaves.

Small handful of dried mushrooms or 1 teaspoon of dried porcini powder

500ml vegetable Stock

Knob of butter

Black pepper

Salt

 

Method

Preheat your oven to 160 °C.

 

Trim the base of the cabbage so it can stand up without falling over. Place in a large oven proof cooking pot that has a lid. Ensure the lid seals properly once the cabbage is in as you don’t want too much steam to escape.

 

Mix the mushrooms or porcini powder with the stock. Pour this over the cabbage. Grind over some black pepper and a pinch of salt. Drop in the butter.

 

Pop the lid on and place in the oven. Cook for 1 hour or until the cabbage is very tender. Take the pot out at half time, basting the cabbage with the juices in the pan.

 

To serve, remove the cabbage from the pot and cut into quarters.