Humble cabbage takes the lead
If you want to change it up a little, check out Nicola Galloway’s green parcels of goodness.
Cabbage is such an unassuming while wonderfully versatile vegetable. These roasted cabbage wedges were a happy accident when I foundmyself short on vegetables for a tray of roasties, and a quarter cabbage to use up.
The result with its crispy edges and sweet inner cabbage leaves has since landed on our table again as a dish in itself with a bold Caesar salad-style dressing.
Savoy cabbage rolls stuffed with spiced lamb and rice
This dish takes a little more effort but it is an enjoyable activity making the rolls.
Preparation time: 30minutes Cooking time: 50 minutes Serves 4
750ml (3 cups) vegetable or chicken stock
Salt
15 savoy cabbage leaves
1 tbsp olive oil
1 onion, finely chopped
1 carrot, grated
400g lamb or beef mince
1 tsp ground cumin
1 tsp ground allspice or garammasala
tsp salt
Cracked pepper cup (125g) long-grain white rice cup tomato passata
Olive oil
Preheat the oven to 180C.
In a large saucepan bring the stock to a rapid boil. Season the stock with salt to taste. Cook 3-4 cabbage leaves at a time in the stock for 1-2minutes until softened. Use tongs to transfer the leaves to a colander to drain. Repeat with the remaining leaves. Reserve the cooking liquid.
Heat the oil in a heavy-based frypan over a moderate heat Add the onion and carrot and saute for 5minutes to soften.
Add the mince, spices, salt and pepper and cook until the mince is evenly browned.
Add the rice and 1 cup of the reserved cabbage cooking liquid. Cover with a lid and cook over a low heat for 6-8 minutes until the moisture has been absorbed – the ricewill still be a little crunchy.
Lay a cabbage leaf on a board and use a knife to remove the thick stalk. Place 2 tablespoons of the rice filling into the centre of the leaf. Firmly roll up to encase the filling, tucking in the sides as you go. Place seam side down in a 20 x 25cm baking dish. Repeat with the remaining leaves and filling, snugly fitting the rolls into the dish.
Add the passata to the reserved cooking liquid and reheat until steaming. Pour this around the cabbage rolls, just enough to almost cover the rolls. Drizzle with olive oil and cover with a lid or foil. Bake for 45-50 minutes until the rolls are tender when pierced with a knife. Serve immediately with grated beetroot salad.
Roasted cabbage wedges with Caesar dressing
These roasted cabbage wedges were a happy accident.
Preparation time: 15 minutes Cooking time: 30-35 minutes Serves 4-6 as a side
green cabbage, about 750g
1 tbsp olive oil
Salt and pepper
Caesar dressing:
1 clove garlic, finely chopped Pinch of salt
1 egg yolk
1 tsp Dijon mustard
1 tbspwhite wine vinegar
1 tbsp lemon juice
3 tbsp finely grated Parmesan cheese About 120 ml olive oil Preheat the oven to 200C.
Cut the cabbage into 6wedges about 4cm thick, keep some of the core intact to hold the leaves in place. Arrange wedges in a single layer on a baking tray. Brush olive oil evenly over the exposed cabbage leaves. Season.
Roast for 30 minutes until the edges are nicely golden and the inner cabbage is tender when pierced with a knife.
Make the Caesar dressing. Place all the ingredients except the olive oil into a shallow bowl and combinewith a fork. Slowly add the olive oil in a steady stream while whisking constantly with the fork until a creamy sauce is achieved. Serve the roasted cabbage wedges drizzled with the dressing.