The cabbage. A humble beast indeed, relegated to the domain of fart jokes and weird restrictive diets. Well, I have discovered the pinnacle of cabbage heaven, and it isn't in the form of a watery soup that claims to help you lose pounds in 24 hours (fair enough, if you are that way inclined, it may still give you...err... some wind in your...err... sails, but it will be worth it, I promise!)
This is a deceptively simple dish in terms of ingredients, but the combination and cooking method creates such a deep, rich flavor and texture, that it is more than sufficiently grand to serve as a vegetarian main dish. It takes little time to prepare, but some time in the oven, so plan ahead a little. Again though, I promise you it is worth it!
Melting Cabbage
adapted from Eatingwell.com
Serves 4 easily
adapted from Eatingwell.com
Serves 4 easily
1 head of green cabbage (about 2lbs)
olive oil
salt and pepper
1 large onion, halved and sliced
4 large cloves of garlic, minced
1 tsp cumin seeds
3 TBSP tomato paste
2 cups vegetable broth
1 tsp dry mustard powder
Chopped fresh parsley and prepared mustard to serve
1. Preheat oven to 375F.
2. Slice cabbage in half through the root, and then cut each half into 4 wedges, keeping the root attached.
3. Heat 2 TBSP olive oil in an ovenproof skillet (about 10" diameter at least) over a medium heat, and add four of the cabbage wedges, cooking them until browned, then turning to brown the other side (should take 3-5 minutes per side). Remove from the pan and season with salt and pepper before doing the same with the other four wedges of cabbage.
4. In the same pan, add 2TBSP olive oil, the sliced onion, garlic and cumin seeds, and saute until softened and starting to brown. Stir in the tomato paste, and cook for another two minutes until the color is starting to darken.
5. Add the broth, mustard powder, and 1/4 tsp each of salt and ground black pepper, and increase the heat to bring the mixture to the boil. Once the mixture is bubbling, return the cabbage wedges to the pan, slotting them in carefully in a single layer, which should fill the entire pan. Push them into the sauce.
6. Transfer to the oven and cook for 45 minutes. Remove from the oven and using tongs, turn each cabbage wedge carefully. Then return to the oven for a further 30-45 mins. Time will vary slightly depending on the diameter of the skillet - if it is a very large skillet, do not overcook, as the sauce may dry out. You are looking for the cabbage to brown slightly on top, and 'melt' into the sauce.
7. Serve with chopped fresh parsley sprinkled over the top and some extra mustard on the side.
2. Slice cabbage in half through the root, and then cut each half into 4 wedges, keeping the root attached.
3. Heat 2 TBSP olive oil in an ovenproof skillet (about 10" diameter at least) over a medium heat, and add four of the cabbage wedges, cooking them until browned, then turning to brown the other side (should take 3-5 minutes per side). Remove from the pan and season with salt and pepper before doing the same with the other four wedges of cabbage.
4. In the same pan, add 2TBSP olive oil, the sliced onion, garlic and cumin seeds, and saute until softened and starting to brown. Stir in the tomato paste, and cook for another two minutes until the color is starting to darken.
5. Add the broth, mustard powder, and 1/4 tsp each of salt and ground black pepper, and increase the heat to bring the mixture to the boil. Once the mixture is bubbling, return the cabbage wedges to the pan, slotting them in carefully in a single layer, which should fill the entire pan. Push them into the sauce.
6. Transfer to the oven and cook for 45 minutes. Remove from the oven and using tongs, turn each cabbage wedge carefully. Then return to the oven for a further 30-45 mins. Time will vary slightly depending on the diameter of the skillet - if it is a very large skillet, do not overcook, as the sauce may dry out. You are looking for the cabbage to brown slightly on top, and 'melt' into the sauce.
7. Serve with chopped fresh parsley sprinkled over the top and some extra mustard on the side.
