Slow Roasted Whole Cabbage
Slow cooking allows the natural sugars in the cabbage to caramelise which creates a deeper and sweeter flavour. It also causes the cabbage to release its own juices which will further intensify the flavour.
From Veronika @herecomesthecabbage https://www.instagram.com/herecomesthecabbage/
- 1 head of cabbage head. It's a good idea to use a smaller one that fits in your hand. If you have a bigger one, the roasting timewill be around 4h
- 50 g fresh dill, chopped, leaves and stems
- 20 g butter
- 3 tbsp maple syrup
- 1 bay leaf
- 1 tsp salt, plus more to taste
- Fresh pepper
- Juice of half a lemon
- Optional: 50 g cashews
1. Preheat oven to 200 degrees C, grill function. If you don’t have a grill function top and bottom heat is fine.
2. Cut cabbage half way down, being careful not to cut it completely to the core, just enough so that you can stuff it. Give it a half turn and cut the other side so you get a cross.
3. Melt the butter and add the chopped dill. Add both to a bowl with maple syrup, salt and pepper. Whisk and taste. Add more salt if needed.
4. Place bay leaf in the middle of a piece of parchment paper that will cover the whole cabbage. Place the cabbage on top. Stuff your cabbage with approx 90% of the herb mixture. Brush the rest on the outside leaves. Wrap up in the paper and attach with kitchen twine so that the sauce stays inside the bundle. Place the parcel on a baking tray with a rim.
5. Bake for 2h. The timing really depends on the size of your cabbage head. If in doubt, leave it in the oven for 2-3h or pierce the parcel with a sharp knife to check if the cabbage is tender throughout.
6. If using cashews, while the cabbage is roasting, pour hot water over the cashews and let sit for 1.5 h
7. Rinse cashews and blend. Add some splashes of water to reach your desired thickness. Added a pinch of salt.
8. Once the cabbage is done, spread cashew puree on a plate, place cabbage head on top. Drizzle leftover sauce and lemon juice over the top and serve.