Braised Cabbage
Braised Cabbage
© Lena Staal
Braised Cabbage
© Lena Staal
Ingredients (Serves 4)
2.5
tablespoon
caraway, crushed in a pestle and mortar
4
tablespoon
maple syrup
3
tablespoon
dried marjoram
6
tablespoon
olive oil, plus extra for frying
2
small pointed cabbages, quartered
1
large garlic bulb, cut in half crosswise
3
red onions, sliced into rings
2
teaspoon
ground cumin
salt
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.
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