Main Meals
Whole roast cabbage with Tuscan flavours
6
Easy
5 minutes
40 minutes
I think it’s widely known enough that I am a massive cabbage fan. Recently, I’ve been loving stuffing it with aromatics and roasting it slowly in the oven (preferably wood-fired), and serving it in melty wedges on creamy mashed potatoes.
Ingredients
Method
- 1 whole white cabbage
- olive oil, for drizzling
- 6 cloves garlic
- a few sprigs thyme
- a few sprigs rosemary
- 10 white anchovies
- 100 g pitted Kalamata olives
- sea salt and freshly ground black pepper, to taste
- 100 g hard cheese, shaved
Method
Ingredients
1. Preheat the oven to 180°C. Make a few deep incisions in the cabbage and stuff with the remaining ingredients, except the cheese.
2. Drizzle with olive oil and place in a roasting bag in an ovenproof dish. Roast for 35 minutes or until a knife easily pierces the cabbage.
3. Remove the roasting bag and turn the oven up to 220°C. Roast the cabbage until caramelised and brown. Serve warm topped with the cheese and drizzled with a little more olive oil.
Find more cabbage recipes here.
Photograph: Jan Ras
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