Pulled Pork Sliders
After marinating overnight in a spicy rub and slow-roasting for 12 hours, the pork emerges soft and...
Braised Cabbage
We make the side dish the star and show that cabbage – when properly treated – can unleash a burst of flavour that doesn't need to play second fiddle to a roast.
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | small pointed cabbages, quartered | |
| 2.5 | tablespoon(s) | caraway, crushed in a pestle and mortar |
| salt | ||
| 4 | tablespoon(s) | maple syrup |
| 6 | tablespoon(s) | olive oil, plus extra for frying |
| 3 | tablespoon(s) | dried marjoram |
| 3 | red onions, sliced into rings | |
| 1 | large garlic bulb, cut in half crosswise | |
| 2 | teaspoon(s) | ground cumin |
| freshly ground black pepper | ||
Preparation:
- Preheat the oven to 160°C.
- Mix the crushed caraway seeds, maple syrup, marjoram, 6 tablespoons of olive oil and a pinch of salt in a small bowl. Massage the mixture into the cabbage, coating it well.
- Arrange the cabbage and the halved garlic head in a single layer on a baking tray with the cut surfaces facing upwards. Roast in the oven for 1 hour, turning occasionally, until the cabbage and garlic cloves are soft, browned and fragrant.
- Meanwhile, heat a drizzle of olive oil in a pan over a low heat. When hot, add the onions and cumin, season with salt, and let soften for ten minutes, stirring occasionally.
- To serve, arrange the cabbage and roasted garlic on a serving plate, and top with the onion rings. Season with black pepper. If you like, you can serve with boiled potatoes.
