STEWED CABBAGE WITH GOAT’S CHEESE & CHIMICHURRI

RECIPE FROM ASAF DOKTOR

SERVES 4 PEOPLE AS A MAIN DISH

FOR THE STEWED CABBAGE

1 large white cabbage, as young as possible (about 2kg)

4 cherry tomatoes

1 cayenne chilli pepper

3 garlic cloves

175ml white wine

10 sprigs zaatar or oregano

5 sprigs rosemary

5 sprigs sage

125ml olive oil

FOR THE CHIMICHURRI

30g zaatar or oregano

1 spring onion

2 garlic cloves grated

zest of 1 untreated lemon

1 teaspoon sea salt

1 teaspoon sugar

100ml red wine vinegar

160ml olive oil

4 slices goat's cheese roll (such as Sainte-maure de Touraine)

For the cabbage, preheat the oven to 240°C. Line an ovenproof dish or a deep baking tray with foil and place the cabbage with the stem down on the foil (there should be enough foil to completely enclose the whole cabbage later).

Cut a hole 2-3 cm in diameter in the centre of the cabbage head, almost down to the root.

Quarter the cherry tomatoes and halve the cayenne pepper. Peel the garlic and halve as well. Stuff the tomatoes, pepper and garlic into the hole in the cabbage and pour in the white wine. Distribute the herbs evenly on and around the cabbage. Drizzle with olive oil, season inside and out with salt and wrap the foil firmly around the cabbage. Stew in the oven until the cabbage is very soft, about 2½ hours.

Meanwhile, prepare the chimichurri. Pluck the zaatar leaves from the stems and finely chop. Trim the spring onion, peel the garlic and finely chop both. Combine with the remaining chimichurri ingredients in a bowl and marinate for 2 hours at room temperature.

Take the cabbage out of the oven and let cool for a bit. Then remove the foil and cut the cabbage into eight wedges. Place on plates, spoon chimichurri over the top and sprinkle with a bit of salt. Arrange the goat’s cheese on the cabbage and caramelise with a blow torch. Serve warm.

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