This dish is definitely what the British call "moreish". You can use any kind of cabbage you want, but I quite like using the purple variety because the crisp edges burnish and turn a beautiful contrasting bronze color that looks very pretty on the plate. The dish is fragrant with garlic and you end up with many textures in one dish because of the cooking method. L. said it tasted like restaurant food; there is no greater compliment.
I wanted the dish to look rustic so, once I cut the stems out of the whole cabbage leaves, I tore them into pieces that were rough edged and as close in size as possible. I also cut the garlic into slivers rather than finely chopping the cloves, but either method would work. It occurred to me afterwards that I could also have added some grated ginger to the dish, something that you might want to consider if you like the taste of ginger.
A head of cabbage may seem like a lot for four people but trust me: not only do the cabbage leaves shrink while they roast, but people will eat much more of this than you expect because it is slightly addictive.
1 head of cabbage, core removed and separated into individual leaves
6-10 cloves garlic, depending on your love of the allium, peeled and chopped
2 Tbsps olive oil
Salt and black pepper to taste.
Line a baking tin with foil.
Spread the cabbage leaves to the edges of the pan. You are not looking to create one layer of leaves, but to give the largest surface for roasting to the top leaves that you can.
Sprinkle your garlic pieces over the top of the cabbage and drizzle the whole thing evenly with the oil. Salt and pepper liberally.
Place the tray in the oven and then turn the oven on to 450. Starting the cabbage in a cold oven will allow it to cook partially before it roasts and crisps up.
As soon as your oven beeps to let you know that your oven has reached 450 degrees, set your timer to five minutes. Once the five minutes are up, open the oven door and quickly stir the ingredients together, bringing the bottom cabbage leaves to the top.
Set your timer for an additional five minutes and allow the new top layer to roast and crisp up around the edges.
Serve piping hot. A squeeze of lemon or a drizzle of soy at the end could be quite nice but I hoovered up more than my fair share without them.
Having loved this recipe enough to have made it a second time, here is what it looks like made with Napa cabbage:
Comments