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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Easy and tasty comfort food. To accompany a hearty stew, perhaps, on a damp autumnal evening... Ingredients:
1 head green cabbage |
1 large onion |
1 tablespoon chili flakes |
1 large carrot, sliced |
250 ml chicken stock (approx) |
100 ml extra virgin olive oil |
maldon salt |
fresh ground black pepper |
Directions:
1. Heat the oven to 325F.
2. Slice the cabbage into approx 8 wedges, lengthways through the core.
3. Trim any excess core, leaving enough so the wedges hold together.
4. Arrange the wedges in a single layer in a baking tray.
5. Slice the onion into wedges, and add, with the sliced carrot, to the cabbage.
6. Sprinkle with chili flakes, salt and pepper to taste.
7. Pour over the olive oil and enough of the stock to sit about 3/4cm deep in the pan.
8. Cover the dish tightly with foil and put in the oven for an hour.
9. Remove from the oven and carefully turn the cabbage. If it looks dry, add a little more stock.
10. Re-cover and return to the oven until the vegetables are very soft (approx 1 hour more).
11. Remove the foil, turn the oven up to 400F and bake until the edges of the cabbage turn slightly brown, approx 15 minutes.
12. Serve sprinkled with a little more Maldon salt.
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