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Braised Cabbage

Braised Cabbage
© Lena Staal
Home Food & Drinks Recipes Cooking Braised Cabbage

Braised Cabbage

Vegetables

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.
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